Wednesday, July 31, 2013

Easy Louisiana Red Beans and Rice

I love, love red beans and rice. I love them from Popeyes along with their spicy chicken.  I also like making it at home. But the original recipe I have takes quite a long time to make. I found this easier recipe recently from Southern Living. Since you are not cooking the beans all day but using canned light red kidney beans, it really makes for a quick family meal. I still like making it the old fashioned way, but on some days, I just don't have the time. This is goes really well with french bread or corn bread and sweet tea. Of course, it is always best with a little Louisiana hot sauce, too!


3/4 lb. smoked sausage, thinly sliced
3 celery ribs, chopped
1 green bell pepper, chopped
1 sweet onion, chopped
3 cloves garlic, minced
2 tsp. Creole seasoning
2 cups chicken broth
2 16 oz. cans light red kidney beans, drained and rinsed
Hot cooked rice

Cook sausage and next 4 ingredients in a large nonstick skillet over medium heat, stirring often, 5 minutes or until sausage browns. Add garlic, saute 1 minute. Stir in 2 tsp. of Creole seasoning, beans, and 2 cups chicken broth. Bring to a boil; reduce heat to low and simmer 20 minutes. Serve over hot cooked rice and , if desired, hot sauce. Makes 8 cups. Garnish, if desired, with finely chopped green onions, finely chopped red onion.

Total time: 45 min.  This courtesy photo was used because it was all gone before I could snap a photo with the rice!

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  1. I really like red beans and rice--but I've never had a good recipe for it! Thank you so much for sharing this one. I'm featuring you at this week's Grace at Home party!

    1. Thanks so much! I have a good recipe for the more time consuming version, too (cooking beans all day). It's my favorite, but when I don't have time, I make this one.


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