I took my oldest on a "food trip" last Friday, and after stopping at Gizdich Ranch, Corralitos Market and Sausage Co, and Gayle's Bakery, we had a terrific spaghetti dinner.
Today I found i still had a couple of links of Corralitos Andoulle sausage, and figured I needed to do something with it. Luckily I found a recipe for Cajun Red Beans and Rice at Damn Delicious that I was able to twist to my needs.
Heres my Creole version of the recipe!
Ingredients:
1 cup rice
1 tablespoon vegetable oil
1 (12.8-ounce) package smoked andouille sausage, thinly sliced or ham, diced
1 medium sweet onion, diced
1 bell pepper, any color, diced
2 celery ribs, diced
2 tablespoons lemon juice
2 tablespoons tomato paste
3 cloves garlic, minced or 1/2 teaspoons garlic powder
1 1/2 teaspoons Creole seasoning
3 (15-ounce) cans red beans, drained and rinsed
3 cups chicken stock
1/4 teaspoon hot sauce
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Directions:
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
Add onion, bell pepper and celery. Use the lemon juice to deglaze the pot. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.
Stir in red beans, chicken stock, hot sauce, and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.
Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
Serve immediately, topped with rice and garnished with parsley, if desired.
