colleenmomof2
Well-known member
We fell in love with a best friend's red beans and rice but it was too time consuming to make so I developed a shortcut method that is so good - we just finished a double batch. Admittedly, it's not "hot weather food" but we all got to craving it so I obliged. Hope you like it, too! Makes 6 dinner size helpings.
"So Good" Red Beans and Rice
oil
1 clove garlic minced (can use 2 for more garlic flavor)
1/2 medium onion chopped fine (or 1 whole medium)
1/2 medium onion in chunks (or 1 whole medium)
2 stalks of celery - sliced in 1/4 inch pieces
2 carrot, peeled and sliced in 1/4 inch pieces
1 box Zatarains Red Beans and Rice mix
5 cups water
2 cans New Orleans Style Red Kidney Beans in sauce - I've used Trappey's or Van Camps - don't drain!
3/4# Andouille Sausage quartered and sliced 1/4 inch thick (you can add the additional 1/4# cut in big chunks before serving but this is too spicy for us!)
5 cups cooked rice
cultured sour cream
Trappey's Louisiana Style Hot Sauce
chopped green onions
Sauté prepared vegetables in a small amount of oil for 5 minutes. Add 5 cups of water and Zatarains, bring to a boil, reduce heat, cover and simmer for 30 minutes, stirring occasionally. Add cans of kidney beans and andouille sausage, cover and cook for another 30 minutes, stirring occasionally. Serve over a scoop of rice and top with a dollop of sour cream, chopped green onions and hot sauce to taste. Goes well with a green salad and corn bread.
*** Sometimes the andouille is spicier than others - last time we took the sausage pieces out of the mixture and then added them back into our portions at the table to individual taste.
"So Good" Red Beans and Rice
oil
1 clove garlic minced (can use 2 for more garlic flavor)
1/2 medium onion chopped fine (or 1 whole medium)
1/2 medium onion in chunks (or 1 whole medium)
2 stalks of celery - sliced in 1/4 inch pieces
2 carrot, peeled and sliced in 1/4 inch pieces
1 box Zatarains Red Beans and Rice mix
5 cups water
2 cans New Orleans Style Red Kidney Beans in sauce - I've used Trappey's or Van Camps - don't drain!
3/4# Andouille Sausage quartered and sliced 1/4 inch thick (you can add the additional 1/4# cut in big chunks before serving but this is too spicy for us!)
5 cups cooked rice
cultured sour cream
Trappey's Louisiana Style Hot Sauce
chopped green onions
Sauté prepared vegetables in a small amount of oil for 5 minutes. Add 5 cups of water and Zatarains, bring to a boil, reduce heat, cover and simmer for 30 minutes, stirring occasionally. Add cans of kidney beans and andouille sausage, cover and cook for another 30 minutes, stirring occasionally. Serve over a scoop of rice and top with a dollop of sour cream, chopped green onions and hot sauce to taste. Goes well with a green salad and corn bread.
*** Sometimes the andouille is spicier than others - last time we took the sausage pieces out of the mixture and then added them back into our portions at the table to individual taste.