JAN
28
Red Beans and Rice with Andouille Sausage
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Sometimes not having time to make what’s originally on the menu can be a blessing. Sure it’s a hassle to figure out a new plan and make it work, especially when you’re just not sure what to do with the ingredients that you have for the recipe that’s no longer the plan.
But sometimes that’s when really great recipes are created. Because you’re forced to work with what you have and to make something out of it. Enter: Red Beans and Rice with Andouille Sausage.
I know this song and dance all too well. I like to make a meal plan and have all that sorted out for the week and the necessary groceries on hand, but usually once a week something comes up and we have to veer off the planned path. And that’s ok.
Now I’m not saying Red Beans and Rice with Andouille Sausage is the best ever recipe. It’s certainly not anything fancy, but it really hit the spot the other night and I was able to use several things that I already had on hand, even though I definitely had not planned on Red Beans and Rice.
People always ask me how I come up with recipes just out of my head like this. I think part of this is being comfortable enough in the kitchen to put things together believing that they will most likely turn out just fine, but also not stressing if they don’t turn out. It’s all a learning process, and a fun one if you ask me.
So tell me, what have been your favorite happy accidents in the kitchen?
Red Beans and Rice with Andouille Sausage
serves 4-6
Ingredients:
12 ounces Andouille Sausage, sliced (I used Aidells brand)
2 teaspoons olive oil, plus more as needed
1 medium onion, diced
1 rib celery, diced
3 cloves garlic, minced
1 red bell pepper, diced
half of a yellow bell pepper, diced
1 cup chicken broth
20 ounces diced tomatoes in juices
1/2 teaspoon salt, or according to taste preferences
1/2 teaspoon black pepper
dash (or more) cayenne
2 bay leaves
1 teaspoon dried oregano
1/4 teaspoon allspice
1/8 teaspoon cloves
2 - 14 ounce cans kidney or red beans (I like Bush's and only drained 1 can)
2 cups rice, cooked according to package instructions
hot sauce for serving, if desiredDirections:
Heat a large cast iron pot over medium-high heat. Cook the sausage slices until browned. Remove and set aside.
Add the olive oil to the pot and saute the onion over medium heat until translucent and tender, about 5-7 minutes, stirring frequently. Add the celery and garlic and continue to saute for 2 minutes more.
Return the sausage to the pan. Stir in the bell pepper, broth, tomatoes, salt, pepper, cayenne, bay leaves, oregano, allspice, and cloves. Bring to a boil, then reduce to low and simmer for 20-30 minutes, or until the vegetables reach desired tenderness.
Stir in the beans and cook until heated through. Taste for seasonings and adjust if necessary. Serve over rice.
About the Author:
Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. Wife & Mom. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie resides in Colorado with her husband and two children.
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Hello! I'm Katie Goodman, author of GoodLife Eats Etc. where I share what I find in my life. A mix of great recipes, family memories, adventures, good reads, and anything else that I love is what you will discover here.
This looks incredible!
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Looks great!
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Yum! I love andouille sausage… This looks like a great dinner!
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I love meals that just come together like this one. It looks so good!
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I love this-it’s full of goodness and sustenance!
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You know, I’ve never made red beans and rice. This looks like a good place to start.
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It was andouille night here too! Looks delicious.
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Wonderful photos!
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Looks great, but would it work with chorizo sausage?
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Red Beans and Rice is one of my go-tos when I have one of those days too!
My best happy kitchen accidents always come from some need to create a meal on the spur of the moment, or resisting going to the grocery and being compelled to create something yummy from just what is on hand.
I agree with you that “believing that they will most likely turn out just fine, but also not stressing if they don’t turn out. It’s all a learning process…” Once someone has cooked enough to develop a vocabulary, be comfortable with their tastes and know basic techniques, then the rest is up to inspiration.
Thanks for keeping me inspired!
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My husband is a bean and rice freak! He would love this, especially with the sausage.
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Red beans & rice is a staple here in south Louisiana. I only used dried beans for mine, though … I have never heard of putting cloves or allspice in beans: very interesting!
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Looks delicious! Being a part of a farm co-op during the summer has forced many new dinner creations, as we try to use all of one week’s veggies before the next week’s pick-up day, and basically refusing to let any of it go to waste. Main discovery, or lesson: ALL veggies really can taste great together, all combinations are great, and just a simple saute over a grain or pasta is so satisfying!
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Yum! I love anything Cajun, so I bet I would LOVE this!
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This looks amazing! I love all the spices in this recipe. Thanks for sharing!
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This is so up my alley… Looks great as always!
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Looks wonderful! Love beans! Great photo as always.
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This was delicious! My husband (born & raised in New Orleans) loved it!!
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This recipe is just what I was looking for on a chilly day. It was easy and delicious. The house smells good, too. Thanks!
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