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Go Cajun with Red Beans and Rice

Published : 02/16/2015 10:54:36
Categories : Entree

Go Cajun with Red Beans and Rice

From Olde Bill: When I cook this Red Beans and Rice recipe for myself, I'll add an extra teaspoon of Olde Westport Sizzlin' Sunset Cajun Spice Blend to the skillet. I like my taste buds to sizzle a little. A heavily smoked sausage works best in this recipe which can be purchased at a specialty meat market. Also, if you can't find red beans at the grocery store, pinto beans are a good substitue. Enjoy!  

Red Beans and Rice

Serves 4

1 tablespoon vegetable oil 6 green onions, thinly sliced, reserve 2 tablespoons 1 small onion, chopped (1 cup) 1 red or green bell pepper, chopped 3 ribs celery, chopped 3 cloves garlic, minced 2 (16 ounce) cans small red beans (not kidney beans), drained 1 (14 1/2 ounce) can chicken broth 1 large bay leaf 2 teaspoons Olde Westport Sizzlin' Sunset Cajun Spice Blend 12 ounces smoked Cajun (polish) sausage or Hormel Cure 81 Ham Hot cooked rice  

Heat oil in large skillet over medium heat. Reserve 2 tablespoons sliced green onions for garnish. Add remaining sliced green onions, chopped onion, bell pepper, celery and garlic to skillet and cook until vegetables are crisp tender. Add beans, chicken broth, bay leaf and Olde Westport Sizzlin' Sunset Cajun Spice Blend to skillet. Bring to boil, cover, lower heat and simmer 10 minutes. Mash about one quarter of the beans to thicken sauce. Add smoked sausage or Cure 81 Ham and cook 10 minutes longer or until sausage is heated through. Remove bay leave and serve over hot cooked rice. Garnish with reserved green onion and sprinkle on additional Olde Westport Sizzlin' Sunset Cajun Spice Blend.

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