Cajun Red Beans ‘n Rice
So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and smoky andouille sausage.
Prep Time15 mins
Cook Time1 hr
- 1 lb Dry kidney beans
- 1 lb Smoke Sausage
- 1 TBS Oil
- 1 TBS Flower
- 1-2/3 cup Yellow onions chopped
- 1/2 cup Celery chopped
- 1 cup Green bell peppers chopped
- 2 Bay leaves
- 2 TBS Garlic minced
- 4 cup Green onions diced
- 2 TBS Cajun Blaze Seasoning for Cajun Blaze Epice (spicy, low salt), reduce to 1 – 1.5 TBS
- 1-2 drop liquid smoke optional, small amount, to taste
Soak beans overnight in enough water to cover.
Drain and rinse beans before adding to a medium sized pot.
Heat oil in deep pot over low heat.
Add flour to create desired roux.
Add onions, celery, bell peppers, and garlic.
Stir frequently and cook until light brown.
Add smoked sausage and beans.
Add enough water to cover the beans (about 6 cups).
Season with Cajun Blaze Seasoning, liquid smoke, and add bay leaves.
Cook slowly until beans are tender (about 1 hour) stirring often.
Serve over steamed rice and garnish with green onions.