Southern Style Red Beans and Rice is a New Orleans classic recipe. Loaded with sausage and cajun flavor, this is a family favorite dinner you don’t want to miss!
16ouncesandouille sausagesliced into 1/4 inch slices
Salt and pepper to taste
3cupslong grain ricecooked
Instructions
Heat vegetable oil in a large pot over medium heat and add in the onion, celery and bell pepper. Sauté until veggies soften and brown a bit, about 7-9 minutes.
Add in garlic and sauté alongside the other vegetables for 2 minutes.
Pour in 8 cups of chicken broth and add in drained kidney beans.
Add in bay leaves, thyme, sage, oregano, and cajun seasoning. Bring to a boil, then reduce to a low simmer and simmer uncovered for 1 1/2 hours. stirring occasionally.
Cook rice according to package instructions
Add in sliced sausage and and continue to simmer for another 30-45 minutes. Using a wooden spoon, gently mash some of the beans in the pot to help bring a smooth texture to it. The beans need to be tender and the mixture needs to be thickened and soupy, not watery. Salt and pepper to taste
Remove bay leaves. Ladle the red beans over the cooked rice and enjoy!