Few things scream Mardi Gras quite like Cajun Red Beans and Rice. Happy Fat Tuesday! But if you’re not from the South or familiar with Mardi Gras then you’re probably a little lost. Let me explain…
Let’s start with Fat Tuesday, this is the day before Ash Wednesday. Fat Tuesday, a day when people eat all they want of everything and anything they want as the following day is Ash Wednesday, the beginning of a 40 day fasting for Christians (AKA Lent).
But enough mumbo jumbo, let’s get into the goods.
Cajun Red Beans And Rice
The perfect blend of peppery cajun spices, plump sausage and plain white rice.
Red Beans And Rice
Serves: 8 | Prep Time: 20 minutes | Cook Time: 2 hours | Total Time: 2 hours 20 minutes
- 2 TBSP olive oil
- 1 cup white onions (chopped)
- ½ cup celery (chopped)
- ½ cup bell peppers (chopped)
- 1 lb sausage (cut into small pieces)
- 1 TBSP garlic (minced)
- 2 cups chicken stock
- 5 cups water
- 1 TBSP worcestershire sauce
- 2 tsp creole seasoning (I use Tony Chachere’s)
- 6 (15 oz) cans red kidney beans (drained)
- salt & pepper to taste
- cooked white or brown rice (to serve with beans)
In a dutch oven, heat olive oil over medium heat, add onions, celery and bell peppers and cook until they begin to caramelize and tenderize; stir in sausage. Once sausage is browned add the garlic until it becomes fragrant. Season with salt and pepper to taste.
Turn heat up to medium high and add chicken stock, water, worcestershire sauce and creole seasoning then stir in kidney beans.
Bring to a boil then turn heat down to a low simmer, cover with lid and cook for 2 hours until the beans are tender and liquid is thickened.
Season with salt and pepper to taste.
Let cool for 15 minutes and allow beans to continue thickening.
Serve with rice and enjoy!
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Until next time,