Bayou Beans & Rice
"Smoky sausage and Cajun seasoning add loads of flavor to rice and kidney beans in this sassy side dish."
photo by Starrynews
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 14.79 ml oil
- 177.44 ml diced andouille sausages or 177.44 ml kielbasa
- 236.59 ml chopped onion
- 236.59 ml diced red pepper
- 118.29 ml diced celery
- 1.23 ml dried cajun seasoning
- 411.06 g can chicken broth
- 118.29 ml water
- 236.59 ml uncooked long-grain rice
- 432.33 g can dark red kidney beans, drained and rinsed
directions
- Heal oil in a medium-sized pot over medium-high heat. Add sausage, onion, red pepper, celery and seasoning; cook, stirring occasionally, until browned, about 5 minutes.
- Add broth and 1/2 cup water. Bring to a boil and stir in rice. Reduce heat to medium-low; cover and cook until rice is tender, about 15 minutes. Stir in beans; cook, uncovered, until heated through, about 2-3 minutes.
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Reviews
-
Very nice! We used it as a main dish - it was filling and flavorful. We enjoyed the nice little kick, and I served with hot sauce on the table for those who wanted more kick. Thanks for sharing. ZWT9 -
This is such an easy dish to make and it is full of flavor. It can be a main dish or a nice hearty side dish. I used smoked sausage as we have great sausages made here in the Texas Hill Country, but I can see where the cajun sausage would be equally delicious. Thanks so much for the post. Made for the Newest Zaar tag, January, 2012.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
