one-pot dinner · One pan
Cajun Red Beans and Rice
This is the kind of pot that improves while it sits for a few minutes, which is fortunate because nobody needs to eat lava beans. Cook the rice first, then use that same pot to build a smoky, thick bean base around browned andouille.
Major allergens listed: None in the authored ingredients
Based on the authored ingredients. Check packaged ingredient labels and cross-contact information if allergies matter.
Instructions
- Cook the rice. Bring 3 cups of the chicken stock to a boil in a Dutch oven. Stir in the rice, cover, reduce to low, and cook for 18 to 20 minutes, until tender and the liquid is absorbed. Transfer the rice to a covered bowl and Use a fork to gently separate cooked grains without crushing or mashing them. with a fork.
- Brown the sausage. Wipe out the pot if needed and heat the olive oil over medium-high heat. Add the andouille and cook for 6 to 8 minutes, turning occasionally, until browned. Transfer it to a plate; it will finish cooking in the bean pot.
- Build the smoky base. Reduce the heat to medium. Add the onion, celery, and bell pepper to the pot and cook until softened, scraping up the browned bits. Add the garlic, smoked paprika, thyme, and cayenne; stir for 30 seconds. The pot should smell smoky and lively, not like a spice drawer having a crisis.
- Boil the soaked beans. Drain and rinse the soaked beans. Add them to the pot with the remaining 5 cups chicken stock, bay leaves, salt, and black pepper. Bring to a full boil and boil for 10 minutes before Simmer a liquid so some water evaporates, concentrating the flavor and often thickening it. the heat; this is an important safety step for kidney beans.
- Cook in liquid with gentle, occasional bubbles—not a full rolling boil. until creamy. Return the browned sausage and any juices to the pot. Partially cover and simmer gently, stirring every 15 minutes, until the beans are tender and the broth is thickened. Mash a spoonful of beans against the side of the pot during the final 10 minutes to help thicken the liquid. Confirm the sausage reaches 160°F in the center before serving.
- Serve over rice. Remove and discard the bay leaves. Taste and add salt if needed. Spoon the red beans and sausage over the reserved rice, including enough of the thick cooking liquid to make the whole thing worth a second bowl.
Soaking the beans
Soak the beans in plenty of water in the refrigerator for 8 to 12 hours, then drain and rinse them. The listed total time does not include soaking.
Leftovers
Cool leftovers promptly, refrigerate within 2 hours, and use within 3 to 4 days. Reheat until steaming hot before serving.
Texture check
Bean age and simmer strength affect timing. Add a splash of water or stock if the pot gets dry before the beans are tender.
Milder pot
Omit the cayenne and let diners add hot sauce at the table.
Turkey sausage option
Use raw turkey andouille instead of pork and cook it to 165 F before serving.
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