cajun red beans and rice with sausage #2
This recipe is a little more complex than my other one. (More ingredients). It takes advantage of canned red beans so can be made in much less time. NO sacrifice in taste, just quicker. Andouille sausage is THE sausage of the South ! If you can't find it, then any quality smoked sausage will do.
prep time
10 Min
cook time
3 Hr
method
---
yield
4 plus
Ingredients
- 1 pound andouille sausage (cut into small pieces or medium chunks)
- 2 tablespoons cooking oil
- 1 cup onion (diced)
- 1/2 cup celery (diced)
- 1/2 cup green pepper (diced)
- 4 to 6 cloves garlic (chopped)
- 4 cups chicken stock (homemade is best, if possible)
- 2 cans red beans, 19 ounce (rinsed and drained)
- 1 large ham hock, smoked
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (or to taste)
- 1 teaspoon oregano, dried
- 1 teaspoon thyme, dried
- 2 medium bay leaves, dried
- - salt and pepper to taste
- - cooked white rice (hot)
How To Make cajun red beans and rice with sausage #2
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Step 1Heat the oil in a large sauce pan over medium heat. Add the sausage and saute until lightly golden brown, about 5-7 minutes. Set aside. Add the onions, celery and green pepper to the pan and cook until tender, about 7-10 minutes. Add the garlic and cook until fragrant, about 1-2 minutes. -
Step 2Transfer the sausage and vegetables to a Dutch oven. Add the stock, beans, ham hock, paprika, cayenne, oregano, thyme, bay leaves, salt and pepper. Bring to a boil. Reduce the heat to medium-low and simmer covered for 1-3 hours.
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Step 3Remove the ham hock, pull the meat from it, cut it into bite sized pieces and add it back to the pot if desired. Serve over rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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