Red Beans and Rice
Red Beans and Rice
Try this classic Louisiana style red beans and rice recipe made with Johnsonville® Smoked Rope Sausage for a budget friendly meal that offers freezer-friendly leftovers. Serve with a favorite Louisiana hot sauce for a little kick!
Ingredients
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1
package (13.5 ounces) JOHNSONVILLE® Smoked Rope Sausage, cut into coin-slice pieces
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2
tablespoons vegetable oil
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1
yellow onion, chopped
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1/2
cup chopped celery
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6
cloves garlic, minced
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2
tablespoons Creole or Cajun seasoning
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1
teaspoon hot sauce
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2
bay leaves
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2-1/2
quarts chicken or vegetable stock
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1
-pound Camellia Brand red beans, sorted and soaked overnight
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2
teaspoons kosher salt
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1
teaspoon white pepper
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1/2
cup chopped parsley
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3
cups cooked rice, for serving
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1/2
cup chopped green onions
REVIEWS
Directions
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In a large stock pot, cook and stir the sausage, onion and celery in oil over medium-high heat until onion and celery are tender; about 8 minutes.
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Add garlic; cook and stir 1 minute.
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Add Creole seasoning and hot sauce. Cook and stir for 1 minute. Add bay leaves; cook and stir for 1 minute.
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Add stock and beans and stir until it boils; about 8 minutes. Add salt and pepper; reduce heat to simmer, cover and cook for 1 1/2 hours. Check pot every 20 minutes and stir to incorporate flavors.
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Uncover and continue to simmer for another 30 minutes. Stir in parsley. To thicken up sausage mixture, use a potato masher to mash some of the beans.
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Serve over rice and garnish with green onions.