Let the sweet music of saxophones, trumpets, and trombones dance through your kitchen as you get lost in the bewildering tunes of Louisiana jazz. Put on Louis Armstrong’s greats and be swept away to the cobble stones of the French Quarter. Allow the culture of Louisiana be your guide as you embark on today’s culinary mission of Louisiana Red Beans & Rice Stew.
Slowly simmer the stew accompanied by the brassy perfection of the trumpet to create our Louisiana Red Beans & Rice Stew. Embrace the amazing flavors of Cajun seasoning with dried oregano and garlic to spice up the dish. Then add Andouille sausage and rice as an ode to Louisiana’s finest. The big band of the Bayou will be incredibly impressed with your dish, and so will you.
The beauty of Bourbon Street-inspired food blogger Amber to create this recipe.
Louisiana Red Beans & Rice Stew
- 1 lb. Andouille sausage
- 1 15.4 oz. jar of Randall Beans Dark Red Kidney beans, rinsed
- 1 medium yellow onion, chopped
- 3 stalks celery, chopped
- 1 large green pepper, chopped
- 4 cloves garlic, minced
- 1 Tbsp. organic vegetable oil
- 2 bay leaves
- 1 tsp. dried oregano
- 1 tsp. white pepper
- 2 Tbsp. Cajun seasoning
- 5 cups chicken broth
- 2 cups water
- 6 green onions, sliced
- 2 cups long grain rice
- Salt and pepper to taste
- Slice the sausage and sauté in a large pot over medium high heat until nicely browned. Remove from the pot, leaving the grease, and set aside.
- Add the onion, celery, green pepper and garlic to the pot with vegetable oil and cook until soft, about 10 minutes.
- Add the beans, chicken broth, water, bay leaves, oregano, white pepper, and Cajun seasoning to the pot. Bring to a boil. Reduce heat to medium and add sausage. Bring to a boil and cook without a lid for 30-45 minutes.
- Serve the stew in a bowl and top with rice. Garnish with green onions. Add salt and pepper to taste.
Get excited about red beans:
Our Favorite Kidney Bean Recipes
Grilled Balsamic Three Bean Salad
Randall Beans Chili Cookbook