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Charleston Red Beans and Rice
Description
There is no right way to make red rice-- Bacon or sausage, celery or green pepper, dry or moist, more or less tomato. Everyone has their favorite method, this is mine.
Ingredients
- 1 pound spicy smoked sausage
- 1 large onion, diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 2 teaspoons Cajun seasoning, divided
- 2 cups uncooked long-grain rice
- 2(14-ounce) cans chicken broth
- 2(15-ounce) cans kidney beans, rinsed and drained
- 1(15-ounce) can diced tomatoes
- 2 bay leaves
- 1/2 cup chopped fresh parsley
- Hot sauce (optional)
Methods/steps
- Cut smoked sausage into 1/4 inch thick slices.
- Cook in a large Dutch oven over medium-high heat 8 to 10 minutes or until slices are browned. Remove sausage, and drain on paper towels, reserving 1 teaspoon drippings in pan.
- Saute onion and celery in hot drippings in Dutch oven over medium-high heat 4 to 5 minutes; stir in garlic, 1/2 teaspoon Cajun seasoning, and rice; sauté 3 minutes. Stir in broth, next 3 ingredients, and remaining 1 1/2 teaspoons Cajun seasoning. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes.
- Remove from heat; stir in sausage and parsley; let stand, covered, 10 more minutes or until rice is tender. Serve with hot sauce, if desired
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