Saturday, March 1, 2014

Red Beans and Rice Soup

Have you been to New Orleans?

We spent a long weekend there many years ago and absolutely loved it! The culture, food, and hospitality is so unique compared to other parts of our country.

Unfortunately (or fortunately?), I've never attended any of the Mardi Gras festivities in The Crescent City but have heard many stories from people who live there or visit there during that time of year. Mardi Gras is right around the corner so I'm sure NOLA is already preparing for a good time of celebration!

We've all benefited from the unique cuisine that was born out of NOLA and one of the most popular dishes is, of course, red beans and rice. This soup is an easy, one pot twist on the traditional red beans and rice recipe - and we both loved it! It's hearty enough for a meal but the whole thing is made in your dutch oven on the stove top. Perfect for a busy weeknight!

If you aren't planning on a pancake supper on Fat Tuesday, make a pot of this instead!

Red Beans and Rice Soup
1 tablespoon vegetable oil
12 ounces andouille sausage, sliced
1 large onion, diced
1 green bell pepper, diced
2 stalks celery, diced
1 tablespoon Cajun seasoning
3 gloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
4 cups chicken broth
1 (14.5 ounce) can kidney beans, drained and rinsed
1/2 cup brown rice

Heat the oil in a Dutch oven over medium-high heat. Add the sausage and cook until browned on both sides, stirring frequently. Remove with a slotted spoon and set aside. 

Reduce the heat to medium and add the onion, bell pepper, celery, and half of the Cajun seasoning. Cook, stirring frequently, until the vegetables are soft, about 5-6 minutes. Add the garlic and continue cooking until fragrant, about 1 minute.

Add the tomatoes, broth, kidney beans, and remaining Cajun seasoning. Return the sausage to the pot and bring to a boil. Place the rice in a small mesh strainer and run cold water over it until it runs clear, about 30 seconds. Add the rice to the pot and simmer over medium-low heat until the rice is cooked, about 35-40 minutes. 

Season with salt and pepper before serving. 

1 comment :

  1. Great recipe! This sounds like a fantastic soup, especially since winter doesn't seem like it is ever going away. Thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow


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