Red Beans and Rice with SausageAngie McGowan
This is my go-to family favorite quick and easy week night meal. When we’ve had a busy day, when I forgot to take something out to thaw, or when I really don’t want to get take-out, this is the dish I turn to. I always keep smoked country sausage buried somewhere in the freezer, as well as a few cans of beans stashed in the pantry. All I ever might have to pick up for this dish is a few bell peppers to have all the ingredients I need. Then it’s just a matter of putting it together, and we have a classic Cajun comfort food dinner.
I used country smoked sausage in this dish, which I assume is pretty readily available. However, I have heard that some people substitute kielbasa for country sausage and andouille. I even ordered country sausage once in a restaurant and got kielbasa; I didn’t know what to say. Kielbasa has a completely different taste, and it will make this dish taste funny, in my opinion. If you can’t find a country smoked sausage, or Cajun andouille, try Italian sausage.
Red Beans and Rice with Sausage
1 lb country smoked sausage (or andouille), sliced (not kielbasa, if you have to substitute another sausage I would use Italian)
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
1 – 15 oz can dark red kidney beans
1 – 15 oz can diced tomatoes, or 2 large diced fresh tomatoes
1 clove garlic, diced fine
1 teaspoon dried thyme, or 1 tablespoon fresh
1 teaspoon dried oregano, or 1 tablespoon fresh
1 jalapeno, diced fine, optional
salt and pepper to taste
Steamed White Rice
1. Cook rice according to package directions. Preheat a large skillet. Drizzle with oil and sausage. Lightly brown sausage, and then add bell peppers and onions. Saute until tender. Add garlic, herbs, beans (jalapeno if using) and tomatoes. Season with salt and pepper to taste. Saute for 10 – 15 minutes.
2. Serve over cooked rice.
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