1 hr 10 mins
1 hr 5 mins
Virginia Cherry Blossom's Note:
This is a traditional hearty chowder found in Cajun cooking and can be made vegetarian by leaving out the Andouille Sausage. This soup can be a meal in it's self and is said by some New Orlean cooks that it will bring good luck with eaten. Found this recipe in, "The Whole Foods Market Cookbook."
My Private Note
Units: US | Metric
- 1 tablespoon olive oil
- 1/2 lb andouille sausage, cooked and diced
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 1 large green pepper, seeded and diced
- 1 teaspoon garlic, minced (2 cloves)
- 1 teaspoon dried thyme (or 1 tbsp fresh thyme)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- 1 bay leaf
- 8 cups chicken stock (or 8 cups cold water)
- 2 cups tomato juice
- 1 cup dried red beans (size -- small)
- 1/2 cup basmati rice
- 2 sprigs fresh thyme
- salt & freshly ground black pepper
- 1Heat the olive oil over medium-high heat, add the andouille sausage, and saute for 1 minute.
- 2Stir in the onion, celery, pepper, and garlic, and saute until the vegetables are tender.
- 3Reduce the heat to low, and stir in the dried thyme, basil, oregano, paprika, and bay leaf; cook for 3 minutes stirring often.
- 4Add the stock, tomato juice, and read beans. Bring the chowder to a boil, lower to a simmer, and cook uncovered for about 45 minutes, until the beans are tender but have not lost their shape.
- 5Stir in the rice, add fresh thyme sprigs, and continue to simmer for 15 minutes, until the rice is cooked. Season with salt and pepper.
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Nutritional Facts for Red Beans and Rice
Serving Size: 1 (410 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 363.1
- Calories from Fat 155
- Total Fat 17.2 g
- Saturated Fat 5.1 g
- Cholesterol 31.1 mg
- Sodium 1147.5 mg
- Total Carbohydrate 33.7 g
- Dietary Fiber 2.1 g
- Sugars 10.1 g
- Protein 19.0 g
The following items or measurements are not included: