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Cajun Blaze Red Beans ‘n Rice
So thick, so creamy, and so flavorful — these red beans are cooked low and slow with smoky andouille sausage, the holy trinity, and a golden roux. A true Monday tradition, done the Louisiana way.
Ingredients
- 1 lb(s) dry kidney beans
- 1 lb(s) smoked sausage
- 2 Tbsp oil typically vegetable oil
- 2 Tbsp flour
- 2 yellow onion chopped
- 1 green bell pepper chopped
- 3 stalks celery chopped
- 2-3 cloves garlic minced
- 1-2 bay leave(s)
- 1-2 tsp Cajun Blaze Seasoning all purpose
- 1-2 drops liquid smoke optional
- 2-4 cups green onions topping
Instructions
- Soak beans overnight in enough water to cover. This step removes most of the indigestible sugars.
- Drain and rinse beans then set aside.
- Brown sausage and set aside (leave gradu in pot).
- Heat oil in medium sized pot over med heat.
- Combine flour and oil to create roux. Stir consistently for about 20 minutes, or until roux is golden brown.
- Stir in onions, celery, bell peppers, and garlic. Stir until translucent and incorporate gradu.
- Season with Cajun Blaze ™ Seasoning, liquid smoke, and bay leaves.
- Add enough water to cover the beans (about 6 cups).
- Cook slowly until beans are tender (about 1 hour) stirring often.
- Serve over steamed rice and garnish with green onions.
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