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We hope you got insight from reading it, now let’s go back to easy red beans and rice recipe. You can have easy red beans and rice using 12 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to prepare Easy Red Beans and Rice:
- Use 2 links Andouille sausage, I used Johnsonville 2 pack (13.5 oz)
- Prepare 1 (16 oz) package long grain rice
- Take 2 (15.5 oz) cans red beans, drained
- Get 4 cups chicken broth, divided
- Take 1 cup water
- Get 1 small onion
- Provide 1 red bell pepper
- Get 2 cloves garlic, minced
- You need 1 Tbsp. worcestershire sauce
- Provide 1 Tbsp. hot sauce
- Get 2 tsp. Creole seasoning, like Tony Chachere's
- Prepare 1/2 tsp. pepper
Instructions to make Easy Red Beans and Rice:
- Dice onion and red bell pepper and place in small bowl; set aside.
- Slice the sausages into coins and place in a large pan with a little olive oil. Cook over medium heat until coins start to brown.
- Meanwhile, in large pot place rice, 3 cups of the chicken broth and 1 cup of water. Bring to a boil.
- Once boiling, reduce heat to medium low and cover. Simmer until rice is fully cooked.
- Add chopped onion and bell pepper to sausage. Add minced garlic. Saute over medium heat until veggies slightly cook down; about 5 to 7 minutes.
- Add remaining 1 cup of chicken broth, red beans, worcestershire sauce, hot sauce, creole seasoning and pepper to sausage mixture. Bring to a boil.
- Reduce heat to medium low and simmer uncovered until sauce thickens and reduces down slightly; about 10 minutes.
- Serve over rice. Enjoy!
- Side note for this dish: seasonings and sauces can be adjusted to taste. Simply add more creole seasoning if you wish. Same goes with the hot sauce if you like more of a kick. I find myself spoon testing this dish frequently to fine tune it!
Regardless of how Red Beans and Rice became such a popular dish, we know that it is hearty, comforting, and oh so tasty. Red beans and rice is a symbolic dish of Louisiana Creole cuisine. Transfer the browned sausage, softened vegetables. Serve with tossed green salad and French bread for a satisfying dinner. Tomato paste and stewed tomatoes destroy this dish from baring any resemblance to red beans and rice.
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