Tired of the same old freezer meals? As you continue to self-quarantine, you might be finding it difficult to entertain your taste buds with new meal ideas. However, you don’t have to settle for oven pizza and Raman noodles! Spice up your dinner plans with this New Orleans-inspired Red Beans and Rice recipe. Serve it with cornbread or enjoy without rice for a low-carb option.
• 1 cup of rice
• 1 tablespoon vegetable oil
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 1 medium sweet onion, diced
• 1 green bell pepper, diced
• 2 celery ribs, diced
• 2 tablespoons tomato paste
• 3 cloves garlic, minced
• 1 1/2 teaspoons Cajun seasoning
• 3 (15-ounce) cans red beans, drained and rinsed
• 3 cups chicken stock
• 1 teaspoon hot sauce
• 1 bay leaf
• Salt and pepper, to taste
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
Add onion, bell pepper, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in tomato paste, garlic, and Cajun seasoning until fragrant, about 1 minute.
Stir in red beans, chicken stock, hot sauce, bay leaf, and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.
Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
Serve immediately, topped with rice and garnished with parsley, if desired.
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