While I didn’t grow up in Louisiana I simply love Cajun fare especially red beans and rice. I remember watching Creole Chef Justin Wilson as a teen—‘memba him?? He was a wonderful cooking inspiration and I looked forward to each of his programs with great anticipation. Justin’s Deep- South Cajun style and mannerisms made him one amusing cooking entertainer.
Recently, I had the opportunity to serve this dish to a good Cajun friend of mine. I asked for his honest opinion and critique and his exact words to me were, “Oooo wee dis give me frissons (goose bumps) they’re just like I remember!” I passed the test with flying colors—coulda been beans instead 😉
This simple Cajun dish is easy to prepare, slightly spicy, very filling and brimming with Creole flavors. Made with Cajun seasonings and andouille sausage. This is a great Sunday dinner served with buttered, long grain rice and crusty bread.”
2 15 ounce cans red kidney beans
1/4 cup olive oil
1 large onion, chopped
1 bell pepper; red, green, yellow or orange or a combination, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
1 15 ounce can chopped tomatoes with juice
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried SAGE
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
1 lb ground sweet Italian sausage
In a skillet, heat oil over medium heat. Saute onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes. Rinse beans, Stir cooked vegetables into beans and add tomatoes. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 10-15 minutes. Stir sausage into beans, and continue to simmer for 15-20 minutes.
Meanwhile, prepare the rice. Serve beans over steamed white rice.