Red Beans and Rice with Andouille Sausage
- Total time
- 870 min
Ingredients
- 1 pound beans, soaked overnight (8-12 hours)
- 2 Tablespoons cooking fat
- 1.5 pound andouille or chorizo sausages, cut into half moons
- 2 celery stalks, medium dice
- 1 small onion, medium dice
- 1/2 green bell pepper, medium dice
- 3 cloves garlic, minced
- 1 Tablespoon tomato paste
- 2 bay leaves
- 1-2 dried chilis (ancho), cut into strips
- 1 Tablespoon Cajun seasoning
- 1 Tablespoon chili powder
- 2 teaspoons sweet smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 8 ounces canned fire-roasted diced tomatoes
- 4 cups chicken stock
- 2 cups water
- Salt to taste
- Steamed jasmine rice or your favorite rice
Steps
- 1
Heat the cooking fat in a 6-8 quart Dutch oven.
- 2
Add the sausage to the hot fat and allow to brown and crisp, but don’t burn your fond (the brown bits left on the bottom of the pan)! Remove the sausage and set aside.
- 3
Salt and sauté the trinity (celery, pepper, onion) until it's slightly caramelized or you see some browning of the vegetables.
- 4
Add the garlic and cook for 30 seconds, then add the tomato paste, chilis, herbs, and spices and cook another 30 seconds or until the ingredients are aromatic.
- 5
Add the can of tomatoes and allow the liquid to deglaze the pan. Place this mixture into a bowl or with the sausage on the side.
- 6
Place the soaked and drained beans into the same pot, add the stock and water. Bring to a boil and reduce to a simmer. Let the beans cook alone for 45 minutes to an hour.
- 7
After the beans have cooked, add the sausage and sofrito (the veggie and spice mixture) to the beans and broth. Allow to cook until the beans are plump and tender - maybe another 40 minutes to one hour.
- 8
Season the dish with salt and serve over rice.
Source: thechoppingblock.com·Own this recipe or photo? Request removal