With Mardi Gras only a few days away (Tues., Feb. 24), I’ve been thinking about traditional New Orleans food. This is another naturally gluten-free recipe. It’s quick and easy, but delicious. It’s moderately spicy, so adjust the spices to your liking. Enjoy!
Quick & Easy Red Beans and Rice
2 TBSP olive oil
3 celery ribs, chopped (1 Cup)
1 small onion, chopped (1 Cup)
6 green onions, thinly sliced (1/4 Cup)
3 garlic cloves, minced
2 Cups water
2 (15.5 oz.) cans of kidney beans, drained and rinsed
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp crushed red pepper flakes
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
1 tsp Cajun seasoning
1 lb. andouille sausage* fully cooked, sliced (or leave it whole on the side)
4 Cups hot cooked rice
- In a large skillet, heat oil over medium heat. Saute celery, onion, and garlic until tender.
- Add water, beans, oregano, thyme, red pepper flakes, black pepper, cayenne pepper, and Cajun seasoning. Bring to a boil. Reduce heat. Simmer, uncovered for 10 minutes, stirring occasionally.
- Using a fork or potato masher, mash about 1/3 of the mixture. This gives the dish a thicker consistency, but still leaves plenty of beans whole. Add sausage to heat through. Continue to simmer for another 10- 20 minutes or until beans reach desired thickness.
- Serve over rice. Makes 4 servings.
*Be sure to check ingredients. Some companies use wheat flour or starch for fillers in sausage.