One Pot Cajun Rice & Beans
A quick version of traditional Cajun rice and beans. We like to make this recipe by using Andouille sausage, and we cut back the heat of the Cajun seasoning to 1/2 teaspoon to make it more universal for others.
Photo © Wendie Williams | Photo Source Butter Your Biscuits
Ingredients
- 1 Tbsp. olive oil
- 12 oz. fully cooked smoked Beef Sausage Link cut into ¼ inch slices.
- 1 cup onion diced
- 4 cloves garlic minced
- 1 tsp. Cajun seasoning
- 1 tsp. smoked paprika
- ½ tsp. chili powder
- ½ tsp. onion powder
- ½ tsp. garlic powder
- Pinch of red pepper flakes
- 1 ½ cups chicken stock
- 1 (14.5 oz.) can diced tomatoes do not drain
- 1 cup long-grain rice I used Jasmine
- 1 (15.5 oz.) red kidney beans drained
- Fresh chopped parsley for garnish
- Add salt to taste
Instructions
- Heat a large 12-inch skillet (you need a lid) on medium-high heat and add in the olive oil. Add in the sausage and saute for about 5 minutes, remove sausages to a plate, and set aside.
- Add in the diced onion and cook 3-5 minutes just until soft. Add in the minced garlic and cook another minute.
- Add back in the sausages and sprinkle in the Cajun seasoning, paprika, chili powder, onion and garlic powder, and red pepper flakes and mix until coated.
- Add in the chicken broth, tomatoes, and rice, Turn up the heat a bit and bring it to a simmer 2-3 minutes and stir scraping the bottom from any browned bits.
- Move the skillet to the smallest burner and reduce the heat to the low temp. Place the lid on the skillet and cook for 20 minutes (do NOT remove the lid to peek) then turn the heat off and let it sit for 5-10 minutes without lifting the lid.
- Remove the lid and stir in the drained beans and garnish with fresh chopped parsley.
Nutrition
Serving: 1g, Calories: 432kcal, Carbohydrates: 33g, Protein: 18g, Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 49mg, Sodium: 1092mg, Fiber: 6g, Sugar: 8g
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