“My food is Louisiana, New Orleans-based. Well seasoned. Rustic.” -Emeril Lagasse
Walker loves red beans and rice so I decided to take a stab at it. I used brown rice and turkey andouille sausage to make this dish healthier than its traditional recipe. Not counting calories? Use this same recipe but sub in regular andouille and white rice. The spicy sausage and hearty beans make this dish the perfect meal.
INGREDIENTS:
2 cans red beans
3 tablespoons EVOO
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
S&P
1/2 teaspoon pepper
1/4 teaspoon cayenne
3 teaspoons cajun seasoning
5 bay leaves
3 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound andouille sausage, cut into 1/2 inch pieces
3 tablespoons chopped garlic
10 cups chicken stock
4 cups cooked white rice
1/4 cup chopped green onions, garnish
DIRECTIONS:
In a pot, heat EVOO over medium heat.
Add the onions, celery and bell peppers, S&P, garlic and cayenne.
Cook until the vegetables are soft, about 5 minutes.
Add the bay leaves, parsley, thyme and sausage and cook until the sausage is browned.
Add the beans and reduce the heat to medium-low and simmer for 30 minutes.
Remove from the heat and remove the bay leaves.
Serve over rice.
Kisses and spicy wishes,
