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Red Beans, Sausage, + Rice Recipe

Every Cajun's favorite homestyle meal
Perfect blend of cajun spices and flavors for the perfect homestyle meal
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Servings 4 people

Equipment

  • 1 pot/ Dutch Oven pot 5 qt or larger
  • 1 colander
  • 1 skillet

Ingredients
  

  • 1 lb Camelia Red Kidney Bean
  • 1 lb Andaouille Sausage or Regular Sausage
  • 4 tbsp Olive Oil
  • 6 cloves garlic
  • 1 medium onion
  • 2 celery ribs
  • 1 medium green bell pepper
  • 64 oz chicken stock
  • 3 bay leaves
  • 1 tsp sage
  • 1/8 tsp cayenne pepper
  • 2 tsp dried basil
  • 1 1/2 tsp black pepper
  • 2 tsp salt
  • 1 cup chopped parsley
  • 1 bunch green onions

Instructions
 

  • The night before you will make the beans, add your pound of beans to a pot of water, and make sure the water covers the beans because the beans will grow twice their size. I would add 4 cups of water to 2 lbs of beans, 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. Fill the pot back up with water just to cover the top of the beans and put it back on the fire, low flame.
  • 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.
  • Meanwhile, you can cook your rice.
  • At the end of the 3 hours you can add the sausage to the beans along with the green onions and serve.