Red beans and rice is a deeply-satisfying main course and side-dish recipe that has long been a dietary staple across many different cultures and cuisines. It’s a favorite main-course meal in Central and South America, and across the Caribbean, in countries like Cuba, the Dominican Republic, and Haiti. But the Western Hemisphere doesn’t have ownership over the versatile dish. India’s version of beans and rice is rajma chawal and for the Congolese, it’s known as loso na madesu. In the U.S., red beans and rice have long been popular, especially in southern and southwestern states. It’s something Americans have enjoyed early in the country’s history, too. In the deep south, like Louisiana, eating red beans and rice is practically tradition…
Because our red beans and rice recipe is so easy to prepare, it’s the perfect dish to serve to big groups, like a large family get-together, at holiday meals and celebrations. The red beans and rice recipe below derives from traditional Louisiana Creole cuisine and calls for Aidells Cajun Style Andouille Sausage, kidney beans, and what food savants label the “holy trinity” of Creole and Cajun cuisine: celery, onions and bell peppers.
Aidells Cajun Style Andouille is made with lean, deep-smoked pork and spiced with a blend of Creole flavors. You can also try other Aidells sausage varieties like Artichoke and Garlic smoked chicken sausage, which has subtle Mediterranean accents. Sun-dried tomato smoked chicken sausage with mozzarella cheese, tastes of sweet basil and garlic.
- Heat the olive oil in a large skillet and the sauté sausage, Cajun seasoning, onion, celery and garlic over medium heat for 5 minutes.
- Add the red peppers, beans, tomato sauce and chicken stock. Simmer 10 minutes. Serve the mixture over cooked rice.
|Calories460Calories from Fat80|
|% DAILY VALUE|
|Calories from Fat80|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.