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.Â Complete this dish with a skewers ofÂ Cajun GrilledÂ 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)
Â½ 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. SautÃ© until sausage is browned. Try to break larger pieces of sausage into smaller pieces for uniformed cooking and presentation. Add rice and sautÃ© until a light golden brown about a minute or two. Add diced tomatoes, and broth. Let simmer for a Â½ hour over low heat. Add red beans, okra and salt. Stir and let it continue to simmer about another Â½ hour, or until all liquid is absorbed. Serve in bowls or as a side dish. Garnish with extra okra if desired.
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