My version of the Cajun classic, red beans and rice, is perfectly spicy and healthy—and did I mention comes together in the time it takes to make the rice? As with many Cajun dishes, this one starts with trilogy: the mixture of onion, bell pepper and celery, cooked in a touch of oil along with some crushed pepper flakes for a bit of heat. Next comes the diced jalapeno for heat and some thinly sliced scallions; then your favorite canned red beans and chicken Andouille sausage. A bit of chicken stock into the pot, Cajun seasoning, and the finishing touch of hot sauce. Full of Cajun flavors and healthy ingredients, this is a weeknight dish that everyone will love.
(To view this recipe, click on the blue title of the blog post above*)
Quick & Easy Red Beans & Rice
Ingredients:
- White rice, for serving
- 2 Tablespoons extra virgin olive oil
- Crushed red pepper flakes
- 3/4 cup trilogy mixture
- 1 jalapeno pepper, diced
- 2 scallions, thinly sliced
- ½ lb. chicken andouille sausage, cut into rounds and seared
- Cajun seasoning to taste
- 2 (14.5 oz.) cans red beans, drained and rinsed
- ¾ cup chicken stock
- Hot sauce
Directions:
- In a Dutch oven, heat the oil over medium heat. Add in a pinch of crushed red pepper along with the trilogy, and cook, stirring often for 5-7 minutes. Add in the jalapeno and the scallions and cook for an additional 1 minute. Next, add in the beans and the sausage, reducing the heat to medium-low and season with Cajun seasoning to taste. Add in the chicken stock and cook for 10-12 minutes, or until the flavors come together. Serve over white rice, with hot sauce.
Tagged: Andouille sausage, Cajun, chicken sausage, hot sauce, jalapenos, Louisiana, red beans, red beans and rice, scallions, trilogy, white rice
Leave a Reply