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Cajun Red Beans and Rice
Created by: Howcan Team
Ingredients
- 1 pound dried red beans
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 4 cups chicken broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- Cooked white rice for serving
Instructions
- Rinse the red beans and soak them in a large bowl of water overnight.
- In a large pot, heat some oil over medium heat. Add the onion, bell pepper, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
- Add the andouille sausage to the pot and cook until browned, about 5 minutes.
- Drain the soaked red beans and add them to the pot along with the chicken broth, water, bay leaves, thyme, oregano, paprika, and cayenne pepper.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1.5 to 2 hours, or until the beans are tender, stirring occasionally.
- Season with salt and pepper to taste.
- Serve the red beans over cooked white rice and enjoy!
Cajun Red Beans and Rice is a classic dish with deep roots in the culinary traditions of Louisiana. This hearty and flavorful dish has been a staple in Cajun and Creole cuisine for generations. The history of this dish can be traced back to the influence of African, Spanish, and French cultures in the region, resulting in a unique blend of flavors and ingredients. Chefs and home cooks alike have perfected the art of simmering red beans with onions, bell peppers, celery, and a medley of spices, then serving them over a bed of fluffy white rice. This dish is a beloved comfort food that has stood the test of time and continues to be a favorite in restaurants and homes throughout Louisiana and beyond. For the best version of this dish, head to New Orleans, where renowned chefs infuse their own creative twists into this classic recipe. The key to getting this dish right lies in the slow cooking process, allowing the flavors to meld together and the beans to become tender and creamy. For a famous alternative method, some cooks swear by using a ham hock or smoked sausage to add depth and richness to the dish. Whether enjoyed at a bustling restaurant in the French Quarter or prepared lovingly at home, Cajun Red Beans and Rice is a dish that embodies the soul of Louisiana cuisine.
140 min
6
380 calories
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