In honor of Mardi Gras, the festival in New Orleans that features parades with floats, masquerades, oodles of music and merrymaking, we cooked up some traditional Southern Red Beans and Rice this week. The recipe features smoked sausage, (spicy andouille sausage if you like!) celery, peppers and onion (a Southern cooking triumvirate) some broth, and of course, red beans. It's served over rice. We used brown rice for a touch more nutrition. The kids went wild for the flavor, thanks to smoked paprika and those cute little chicken-apple appetizer sausages.
Ingredients
- 2 cans red kidney beans, rinsed
- 2 stalks of celery, washed and chopped
- 1 medium onion, chopped
- 1 bell pepper, or 1.5 cups colorful mini peppers, washed, stemmed and chopped
- 2-3 cloves of garlic, minced
- 1 package chicken apple, veggie, or other type of sausage, chopped
- 2 cups vegetable or chicken broth
- 1.5 teaspoons smoked paprika (Safeway has it – you’ll love it)
- 3 cups brown or long-grain rice, cooked (or 2 bags frozen brown rice)
- salt & pepper
- Louisiana Hot Sauce or cayenne pepper IF desired
Instructions
- In a very large skilled or a Dutch oven, saute the chopped sausage briefly, then add the chopped onion, peppers and celery. Cook on medium heat until the veggies are softened.
- Add the garlic and stir till heated through. Add rinsed beans.
- Stir the smoked paprika into the broth, then add liquid to pot.
- Bring all ingredients to a boil, then simmer at least 10 minutes. Taste to adjust seasonings.
- Serve over, or next to, cooked rice.
- Wait for compliments.
More Information
This recipe is loosely adapted from the quick version of Southern Living’s excellent basic recipe.
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1 thought on “Southern Red Beans and Brown Rice”
Quick comment: the sausages really make a difference! You should use Aidell’s Chicken Apple, otherwise it can be too bland.
Andouille sausages are too hot!