This hearty dish is a class of traditional comfort foods emblematic of Louisiana creole cuisine. Red beans (typically, red kidney beans) are slow simmered with smoky andouille sausage, garlic, onion, celery, and bell peppers. Cajun seasoning, a spice blend consisting of paprika, oregano, thyme, and cayenne (just to name a few), brings true authenticity to the dish. Folks in Louisiana typically enjoy this dish on Monday, utilizing leftover ingredients from Sunday’s big dinner, but we are happy to eat them any day of the week!
Creole Red Beans and Rice
- 1 ½ cups chicken or vegetable broth
- ½ cup tomato paste
- 2 tsp cajun seasoning
- ½ cup chopped onion
- 4 garlic cloves, peeled and minced
- 1 celery stalk, chopped
- 1 green bell pepper, stemmed, seeded, and chopped
- 1 lb andouille sausage, sliced
- 2 (15.5 oz) cans red kidney beans, drained and rinsed
- 1 cup basmati rice
- 2 tbsp chopped parsley
1) Whisk together broth, tomato paste, and cajun seasoning in a large measuring cup or bowl.
2) Divide onion, garlic, celery, bell pepper, sausage, and beans between two Suvie pans, stirring to combine. Divide broth between the two pans and place in the top two zones of your Suvie. Place rice in the starch pan and insert into the bottom right zone of your Suvie. Fill reservoir, input settings, and cook now or schedule.
My Cook > Slow Cook
Low, 3 hours
Starch: 15 minutes
3) After the cook, remove pans from your Suvie. Season bean mixture with salt and pepper to taste. Fluff rice with a fork and divide between 4 bowls. Spoon bean mixture over the rice and garnish with parsley.
Nutritional Information per serving (4 servings per recipe): Calories 677, Total Fat 19g, Total Carbohydrates 80g, Total Sodium 1444mg, Total Protein 43g