Cajun Red Beans and Rice

It's another Saturday night in Baton Rouge, LA and we are hungry for some Red Beans and Rice with Andouille Sausage. Um Um! That's some good stuff cher!

Red Beans and Rice is a staple of the Cajun and south Louisiana culture. We are using a dry red kidney bean, the "Cajun Trinity" seasoning blend, and freshly made Andouille Sausage. As you will see, most of my cooking involves always using fresh ingredients free of preservatives, artificial flavors, and nitrates.

This dish is easy to make; especially using a slow cooker and it makes ample servings for a family of 6-8 or makes wonderful freezable lunches to carry easily to work with you.

Let's start cooking!

• 1 16 oz package dry Red Kidney Beans
• 1 sweet vidalia onion - chopped

• 1 green or red bell pepper - chopped

• 2-3 stalks of celery - chopped small
• 2 T fresh or dried parsley - chopped
• 2 T minced garlic

Or, substitute a 16 oz bag of frozen seasoning blend; which works well with this dish since the sausage adds a strong seasoning taste to the Red Beans.

• 3 Bay Leaves
• 1 T Cajun Seasoning
• 1 T Olive Oil or Canola Oil
• 2 links or 1/2 lb fresh Andouille sausage.
• 1 cup long grain white rice

Start your preparation the night before by soaking the dry Red Beans in a large glass bowl. Cover the Red Beans with about 6 cups of water. Cover and let stand overnight.

Ready to Cook - drain the Red Beans in a colander and place into the crock pot (slow cooker). Cover again with 6 cups of water. Turn the heat setting on High.

Heat the oil on medium heat (#6) and cook the Andouille sausage for 15 mins. Move to a paper towel to blot off excess oil, then slice into 1/2 inch pieces.

In the same skillet with the sausage drippings, saute the onion, bell pepper, celery, parsley, and garlic. Stir and cook until onions are translucent - about 2-3 minutes.

Stir the seasoning mixture into the Red Beans. Add the sliced Andouille sausage. Add the Bay Leaves and Cajun Seasoning. Stir well. Be sure the mixture is at least covered with water, but leaving room for more liquid to form up from the slow cooking process.

Cook for 6 hours; only uncovering to stir once.

30 minutes before ready to eat, cook a batch of long grain white rice. In a medium saucepan, add 2 cups water and bring to a boil. Add 1 cup rice. Cover and lower the heat to medium-low (#3). Set your timer for 20 minutes. Do not uncover until done.

TIME TO EAT!

Give the Red Beans and Andouille sausage a good stir. Serve over rice with a sprinkle of parsley for color. Enjoy!

Music Courtesy of: Off to Osaka by Kevin MacLeod (incompetech.com) Licensed under Creative Commons Attribution 3.0

Thanks to: Addison (my 2 month old grand-daughter) and Jose (my 14 yr old Lhasa Apso) for being good and quiet little helpers today.