I love Southern food, Southern American if you wonder. All of their food packed a punch, very tasty and delicious. I travelled to the South twice and both times just blown away by their food. And I wasn’t even talking about their barbecue.
So ever since, I love to put Cajun seasoning on everything, chicken, omelette, rice. Every thing. But one day, I tried to put the best seasoning ever, to a proper use, also I need to get rid of tens of thousands of pounds of beans I hoarded during the pandemic. Give this recipe a try and let me know how you love it.
Ingredients:
1 tbsp vegetable oil
1 lb smoked andouille sausage -thinly sliced
1 medium onion -chopped
1 any color bell pepper -chopped
2 stalks celery -chopped
2 tbsp tomato paste
3 cloves garlic -minced
2 tsp Cajun seasoning
2 15oz canned red kidney beans or 1 cup dried (soaked overnight and cooked)
3 cups chicken/vegetable stock
1 bay leaf
Salt and pepper
Chopped parsley
Rice
Instructions:
- In a large dutch oven over medium high heat, add some oil and cook the sausage. Do not overcrowd the pan, work in batches if needed. Stir frequently and cook until the sausage is slightly brown. Remove from the pot and set aside.
- In the same pot, add onion, bell pepper and celery. Cook until tender for about 3-4 minutes, stir frequently.
- Stir in tomato paste, garlic and cajun seasoning and cook until fragrant, about a minute.
- Stir in canned/cooked red beans, chicken/veggie stock, bay leaf and sausage. Season with salt and pepper to taste.
- Bring to a boil then cover the pot, reduce heat and simmer for 15 minutes. Uncover and mash some of the beans to thicken the liquid, then cook for another 15 minutes.
- Serve with some chopped parsley and rice. Enjoy!
NOTES: I used dried kidney beans, soaked overnight and cooked in an instant pot for 20 minutes.