This is my version of a Southern favorite. It has a little kick to it. The kick comes from the andouille sausage, which can vary depending on which brand of sausage you choose. Complete this dish with a skewers of Cajun Grilled Shrimp for the ultimate Cajun experience.
2 tablespoons of olive oil
1 medium yellow onion finely diced
3 celery stalks finely diced
1 1b. of andouille sausage, casing removed
2 cups of rice not minute
1 – 28 oz. can of petite diced tomatoes
3 – 14 oz. cans of 99 % fat free chicken broth
2 – 15 oz. cans of red beans (drained)
½ lb. of thinly sliced okra plus extra for garnish
2 teaspoons of kosher salt
Heat olive over medium high heat in a large deep skillet. Add onion, celery, and andouille sausage. Sauté until sausage is browned. Try to break larger pieces of sausage into smaller pieces for uniformed cooking and presentation. Add rice and sauté until a light golden brown about a minute or two. Add diced tomatoes, and broth. Let simmer for a ½ hour over low heat. Add red beans, okra and salt. Stir and let it continue to simmer about another ½ hour, or until all liquid is absorbed. Serve in bowls or as a side dish. Garnish with extra okra if desired.