Who doesn't love a trip to New Orleans? The shrimp, the flavors, the pralines. It's hot, it's loud, and there's plenty of coffee and beignets to go around. I just love it. It happens to be the last trip I took in 2020 before, well you know...2020.
Every once in a while, we get a hankerin' for some down-home Louisiana cooking. I can't do that. But I can make a quick weeknight version that soothes the soul like southern jazz.
Make this in a slow cooker and let it sit all day; in a pressure cooker for 35 minutes, or on the stovetop for 45 minutes. Up to you! No matter what you cook it on, you'll be glad you did!
I use Joe's Cajun Seasoning from New Orlean's School of Cooking, and it is worth it! It lasts for ever and we use it in every Cajun meal, including JT's shrimp boil! But any kind will do.
I use this pressure cooker if I am in a hurry or this slow cooker if I remember to start it before work! Even on the stovetop, this is still an easy weeknight meal to spice things up a bit.
📖 Recipe
Red Beans and Rice
Equipment
- Pressure Cooker or Dutch Oven if using Stovetop
- Dutch Oven or large pot for cooking rice
Ingredients
Make the Rice
- 1 cup rice brown
- 2 cups water
- ½ teaspoon salt
Make the Red Beans
- 1 tablespoon olive oil
- 1 pound sausage Andouille or Conecuh, sliced into ½ inch pieces (leave out for a vegetarian meal)
- 1 large onion yellow
- ½ cup cajun seasoning I use Joe's
- ¼ teaspoon salt
- ¼ teaspoon black pepper ground
- 1 tablespoon garlic minced
- 1 large celery stalk chopped
- 1 large bell pepper green, chopped
- 1 tbsp basil dried
- 1 teaspoon parsley
- 1 tsp thyme
- 3 cans red kidney beans 12 ounce cans
- 1 cups water
- 1 bunch scallions chopped
- 1 tablespoon parsley chopped
Instructions
Make the Rice
- Boil 1 cup water, 2 cups brown rice, and ½ teaspoon salt in a dutch oven or medium sized pot for 5 minutes. Reduce heat and let simmer until rice is finished cooking. Stir occasionally to fluff rice. Drain off any excess water.
Make the Red Beans
- In a large dutch oven over medium heat or pressure cooker, add 1 tablespoon olive oil and cook the sausage until brown, about 5 minutes.
- Remove the sausage from the pot, leaving the oil.
- Add the large chopped onion, ½ cup Cajun seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper. Saute for about 2 minutes or until onions are translucent.
- Add the 1 tablespoon minced garlic, 1 large stalk of celery, and large bell pepper and cook for about 3 minutes.
- Add the sausage and stir well.
- Add 2 cups of water, 1 tablespoon basil, 1 teaspoon parsley, 1 teaspoon thyme
- Rinse and drain the canned kidney beans. Add them to the pot and stir it all together.
- If using the pressure cooker, seal it and cook on high for 35 minutes. When finished, release the steam slowly- it should take about 15 more minutes. If using a dutch oven, bring to a boil then reduce heat to medium and let simmer for 35 minutes. It's ready when you can easily mash the beans.
- When the beans are tender mash some of them with a wooden spoon to add creaminess.
- Serve Beans over ½ cup rice and season with hot sauce if desired. Top with fresh parsley and chopped scallions.
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