Red Beans + Rice

Whether you’re a native Cajun like me or a visitor looking to experience the authentic flavors of the region, this dish embodies the essence of Southern hospitality and warm, comforting cuisine.

So, gather your ingredients, embrace the history and tradition, and enjoy a hearty bowl of red beans and rice, just like they do in the bayous of Louisiana.

INGREDIENTS

Camelia Red Kidney Bean Andaouille Sausage or Regular Sausage Olive Oil Garlic Onion Celery ribs Green bell pepper Chicken stock Bay leaves Sage Cayenne pepper Dried basil

INSTRUCTIONS

The night before you will make the beans, add your pound of beans to a pot of water. bring this to a boil, take the fire off, cover the pot and let it set like this overnight. The next morning, rinse the beans with fresh water.

Now in a separate Dutch oven pot, about a 5-quart pot. Add your oil, chopped onion, celery, and garlic, and simmer on low heat until the onions are translucent.

Drain the beans again and add those beans to the onion, garlic and celery pot. Add your chicken stock, bay leaves, bell pepper, basil, sage, cayenne pepper, salt, black pepper and parsley.

Simmer on low heat for 3 hours. Add additional chicken stock as needed to keep a gravy-type amount in the pot. Meanwhile, in a separate skillet, chop, or cube cut your andouille sausage.

Cook till the sausage gets a little crusty. When cooking, remove the sausage from the skillet and place it on paper towels to remove all the oil from the sausage.

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