Cajun Red Beans and Rice

• Meat

  • 3 Chicken andouille sausage, links

• Produce

  • 1 1 pound bag Beans, dried red
  • 1/2 cup Bell peppers
  • 1/2 cup Celery
  • 1 tbsp Garlic
  • 1 cup Onions
  • 1 Rice to serve with beans, Cooked

• Canned Goods

  • 2 cups Chicken stock

• Condiments

  • 1 tbsp Hot sauce
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 2 tsp Creole seasoning
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 5 cups Water

Found on grandbaby-cakes.com

Description

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped onions
• ½ cup chopped celery
• ½ cup chopped chopped bell peppers
• 3 chicken andouille sausage links, cut into small pieces
• 1 tablespoon minced garlic
• 2 cups chicken stock
• 5 cups water
• 1 tablespoon worcestershire sauce
• 1 tablespoon hot sauce
• 1½ teaspoons creole seasoning
• 1 pound bag of dried red beans (already soaked overnight and drained)
• Salt and pepper to taste
• Cooked rice to serve with beans

Directions

• In a large pot, heat olive oil over medium heat.
• Add chopped onions, celery and bell peppers and cook until they begin to caramelize and tenderize.
• Next add in sausage and brown.
• Add in minced garlic and cook for 2 minutes making sure not to burn.
• Turn heat up to medium high and add chicken stock, water, worcestershire sauce, hot sauce and creole seasoning then stir in red beans.
• Season with salt and pepper to taste.
• Bring liquid to a boil then turn heat down to low, cover with lid and cook for 2 - 2½ hours until beans are tender and liquid as thickened.
• Check flavor of beans and season with salt and pepper to taste, stir and turn off heat.
• Let cool for 15 minutes and allow beans to continue thickening.
• Serve with rice.