Quick Red Beans and Rice with Andouille Sausage

The finished all-in-one meal was on my table in an hour’s time. It was hearty, rich, and satisfying with lots of the smokiness and spiciness common to Creole cuisine.

The finished all-in-one meal was on my table in an hour’s time. It was hearty, rich, and satisfying with lots of the smokiness and spiciness common to Creole cuisine. I finished the dish with fresh thyme and parsley, but fresh scallions would have been lovely, too.

Quick Red Beans and Rice with Andouille Sausage

Quick Red Beans and Rice with Andouille Sausage

The finished all-in-one meal was on my table in an hour’s time. It was hearty, rich, and satisfying with lots of the smokiness and spiciness common to Creole cuisine. I finished the dish with fresh thyme and parsley, but fresh scallions would have been lovely, too.

Ingredients

  • 3 cups chicken broth
  • 1 bay leaf
  • 1 ½ cups dry brown rice
  • 2 teaspoons olive oil
  • 4 links smoked Andouille pork sausage, each sliced into 1/2-inch rounds
  • 1 cup chopped yellow onion
  • 1 cup chopped green bell pepper
  • 3 cloves garlic, minced
  • 1 (15-ounce) can red beans, rinsed and drained
  • 1 (15-ounce) can diced tomatoes, in their own juices
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons Cajun or Creole seasoning (strongly recommended: Tony Chachere’s or Zatarain’s)
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh thyme leaves
https://what2cook.net/quick-red-beans-and-rice-with-andouille-sausage/

For instructions please visit: CanyouStayforDinner.com

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