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Cajun Blaze 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 Time
15
minutes
mins
Cook Time
1
hour
hr
Course:
Main Course
Cuisine:
American, cajun, creole, Louisiana
Keyword:
cajun, cajun blaze, creole, Red Beans 'n Rice
Servings:
6
Ingredients
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
Instructions
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.