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J Dub's Cajun Red Beans and Rice - J Dub By Design™

J Dub’s Cajun Red Beans and Rice


  • Author: Jennifer Williams
  • Prep Time: 30 minutes (plus 1 hour for beans to soak)
  • Cook Time: 2 hours (preferably longer)
  • Total Time: 2 hours 30 minutes

Description

My Cajun Red Beans and Rice is perfectly seasoned due to the andouille sausage.  This means you do not need to add a ton of additional spices.  This dish is perfect during fall and winter when the temperatures cool off.  And, let’s not forget – especially for Mardi Gras Season.


Scale

Ingredients

  • 1 pound red kidney beans

  • 2 Tablespoons Kosher Salt

  • 1 Tablespoons olive oil

  • 1 Tablespoon butter

     

  • 2 `1/4 pound andouille sausage cut into disks (cut discs approximately 1/2 “ thick)

     

  • 1 large onion chopped

     

  • 1 green bell pepper chopped

     

  • 4 ribs celery chopped

     

  • 8 gloves garlic minced

     

  • 1/2 teaspoon kosher salt

     

  • 1/2 teaspoon freshly ground pepper

     

  • 32 ounces chicken stock, plus approximately 15 ounces additional stock to add throughout cooking time as stock evaporates.

     

  • 3 bay leaves

     

  • 1 smoked ham hock (4 slices uncooked bacon will work in a pinch)

     

  • Hot sauce

     

  • Pepper sauce

     

  • Cooked white rice


Instructions

  1. Place the kidney beans in a large pot covered with 2 inches of water.  Add 2 Tablespoons kosher salt.

  2. Bring the beans to boil for 2 minutes then allow to sit covered for 1 hour or longer.  Drain and rinse.

  3. Meanwhile, in a large dutch oven, heat the oil and butter until shimmering.  Add andouille sausage and cook until browned.

  4. Add the onion, bell pepper, and celery to andouille sausage.

  5. Season with salt and fresh ground pepper, stirring until vegetables have softened and are beginning to turn brown

  6. Next, add garlic and cook about 45 seconds until fragrant.

  7.  Then, add in the rinsed and drained beans.

  8. Add chicken stock and bay leaves.

  9. Add ham hock or bacon.

  10. Bring to boil and and then reduce to a bare simmer.

  11.  Cover the pot, leaving lid slightly ajar.

  12. Cook for approximately 2 hours stirring occasionally until liquid has thickened and beans are tender.

  13. Check and stir often.  If the mixture starts to dry out, add more chicken stock.

  14.  Discard bacon and bay leaves before serving.

Notes

  • You can allow the beans to soak overnight to speed up the prep process.
  • Serve my red beans and rice over hot steamy rice with your favorite hot sauce or pepper sauce.
  • I use Cajun Hollar Brand Andouille Sausage in my recipe.
  • Category: Dinner

Keywords: Red Beans and Rice