Just so we’re clear here, I’m risking my life bringing you this recipe. Red beans and rice is a religion with some of my family and a lot of southerners. I’ve made some alterations that some would consider sacrilege. My modifications were done to reduce cooking time and clean up in the galley, something home cooks would not care about.
- 1 medium onion (diced)
- 1 cup long grain white rice
- 1/2 pound smoked sausage (Andouille is best)
- 1 1/2 cups water
- 1 can red or kidney beans (drained)
- 1 clove of garlic
- 1 tsp Cajun seasoning(optional)
- 1 bell pepper (optional & highly discouraged)
- 10 minutes of prep, 20 minutes cook time
- approximately 5-6 servings
- Everything before all the optional items make up the base recipe after that you can start personalizing the recipe to your heart’s content.
- If you can’t get Andoulle any mild smoked sausage will work (more sacrilege)
- In a small sauce pan or pressure cooker, cook the rice as per the instructions. (15-20 minutes)
- Cut the sausage into 1/4 inch slices.
- In a medium skillet add a little oil to cook the sausage.
- Once the sausage is thoroughly cooked and slightly crispy, lower the heat and add the onion, the garlic, and that bell pepper thing. Cook for 3-4 minutes or until the onion is translucent.
- Add in the beans and Cajun spices and cook for another 3-5 minutes or until the beans are warmed up.
- Remove from heat and add the rice and stir.
- Let this sit for a few minute to cool down and give the rice a chance to absorb some of those delicious flavors in the pan
- Spoon out onto a plate or bowl and serve with your favorite hot sauce. (original Cholulua hot sauce is my favorite)