Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with red beans, the Trinity (bell pepper, onion, and celery), Cajun spices, and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice.
Cajun Blaze Red Beans ‘n Rice
- 1 lb dry kidney beans
- 1 lb smoked sausage
- 1 Tbsp oil
- 1 Tbsp flour
- 1 2/3 cup yellow onions chopped
- 1/2 cup celery chopped
- 1 cup green bell peppers chopped
- 2 bay leaves
- 2 Tbsp garlic minced
- 4 cup green onions diced
- 1-2 tsp Cajun Blaze ™ Seasoning
- 1-2 drops liquid smoke optional, cap full amount, to taste
- Soak beans overnight in enough water to cover. This step removes most of the indigestible sugars.
- Drain and rinse beans then set aside.
- Heat oil in medium sized pot over low heat.
- Add flour to oil create roux. Stir consistently for about 20 minutes, or until roux is golden brown.
- Stir in onions, celery, bell peppers, and garlic.
- Add smoked sausage and red beans.
- Add enough water to cover the beans (about 6 cups).
- Season with Cajun Blaze ™ Seasoning, liquid smoke, and bay leaves.
- Cook slowly until beans are tender (about 1 hour) stirring often.
- Serve over steamed rice and garnish with green onions.
Cajun Blaze Seasoning
The Cajun Blaze Seasoning is available for purchase and can now be enjoyed in the comfort of your home. Our Cajun seasoning is made in Louisiana from all natural ingredients. No MSG or gluten added.