^[1]

^[2]With Mardi Gras ^[3] 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

Ingredients:

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

Directions:

1. In a large skillet, heat oil over medium heat. Saute celery, onion, and garlic until tender.
2. 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.
3. 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.
4. Serve over rice. Makes 4 servings.

*Be sure to check ingredients. Some companies use wheat flour or starch for fillers in sausage.

Notable Links:

• For more recipes with rice, check out The W.H.O.L.E. Gang ^[4]‘s Friday Foodie Fix – Rice.
• For more recipes with beans, check out The W.H.O.L.E. Gang ^[5]‘s Friday Foodie Fix – Beans.
• This post submitted for the Nov. 18th edition of “What Can I Eat That’s Gluten-Free?” at The Gluten-Free Homemaker ^[6].