Okay…. I must confess, I used to think Zatarain’s Red Beans and Rice was pretty good. I made it quite often because I could whip it up pretty quickly on a weeknight after work.
That was then….this is now.
I was SO happy, happy, happy when I found that if you make it yourself, it not only taste 1000 times better…. it is better for you. No more preservatives or bleached, enriched flours. Not to mention, all the fat and who knows what else was in the beef smoked sausages that I added to the Zatarain’s version.
This recipe is another one that I came up with after our “clean eating” convert. I read many different recipes online (I can’t even remember where) and came up with Alisa’s version of….. Red Beans and Rice. My version has brown rice instead of white rice and I also added more fresh veggies. Tomatoes, green pepper, yellow onion, celery and green onions as well as fresh herbs were included. I replaced the beef smoked sausage with a chicken sausage…Bilinski’s Cajun Style Andouille Sausage.
I must give this company a shout out because I have found their products to be outstanding. This sausage is casein free, dairy free and gluten free, no nitrates, artificial ingredients, no fillers and no antibiotics or growth hormones and 100% all natural, but still very delicious and flavor packed. We do not eat pork or beef sausages in our home any more. As a rule, I stray away from other varieties of sausage too…. even chicken or turkey sausage, simply because of the fillers and preservatives. However, there is absolutely no way to make red beans and rice without a sausage. This Andouille style chicken sausage is perfect for this recipe and the cleanest sausage that I have found so far.
Hope you enjoy the recipe!
|Louisianna Red Beans and Rice..... A Healthier Recipe|| |
- 2 cups of cooked long grain brown rice
- 1 can of organic kidney beans, rinsed and drained (I used Eden Organic brand)
- 1 Tbsp. of organic cold pressed extra virgin olive oil
- 1 medium organic Vidalia onion, chopped
- 1 organic green bell pepper, chopped
- 2 organic celery stalks, chopped fine
- 4 cloves of garlic, crushed
- 1 cup of organic chopped tomatoes (I use Pomi brand)
- ½- 1 cup of organic chicken broth (May need a bit more or less)
- 1 package of Bilinski's Cajun Style Andouille, chicken sausage, sliced into ½ inch rounds
- 1 Tbsp. of organic Worcestershire sauce
- 1 Tsp. of cayenne
- 1 tsp. of thyme leaves (or a bit less if you prefer)
- 3 bay leaves
- 2 Tbsp. of fresh flat-leaf parsley, chopped
- 3 scallions, chopped – both white and green parts
- Real Salt or sea salt and cracked black pepper to taste
- Frank’s hot sauce…as much as you like
- Cook long grain brown rice according to directions on the stove top or place in a rice cooker.
- In a 3 quart pan, heat olive oil over medium to high heat. Add onion, green pepper, garlic and celery and sauté 5-8 minutes, stirring often until vegetables are tender and softened.
- Reduce heat and add in cayenne, thyme, bay leaves, Worcestershire sauce, chopped tomatoes and ¼ cup of chicken broth. Stir well and simmer for 3-5 minutes.
- Add kidney beans and sausage and simmer for 2-3 minutes.
- Add cooked rice to the pan and the remaining chicken broth. (Add only enough chicken broth to get mixture to the right consistency.) Mix all ingredients well.
- Add salt and pepper to taste and simmer on low for 15-20 minutes.
- Remove the bay leaves and discard.
- Place in serving bowls and garnish with scallions. Add hot sauce if you like.
- Serve immediately.