Smoky, spicy, and deeply satisfying, this hearty one-pot meal is a camp-friendly adaptation of red beans and rice.
Ingredients
1tablespoonoil
2-3andouille sausage
2stalkscelerydiced
1green bell pepperdiced
1smalloniondiced
4clovesgarlicsliced
1tablespoonCreole or Cajun seasoning*see notes
1teaspoonsmoked paprika
1bay leaf
1(14 oz)can kidney beans
½cupwhite ricerecommend basmati
2tablespoonsbutter
¼cupflat leaf parsleychopped
salt to taste
Instructions
Heat the oil in a large pot or Dutch oven over medium heat.
If using raw andouille sausage, remove it from the casing and crumble into the pot. If using pre-cooked sausage, cut it into ½-inch slices and add to the pot. Cook over medium heat until the sausage browns slightly, about 3-5 minutes.
Add the finely chopped green bell pepper, diced onion, and celery. Stirring frequently, cook until slightly browned, 10-12 minutes.
Add the garlic, seasoning blend, smoked paprika, and bay leaf. Cook for two more minutes. Drain and rinse the red beans and add to pot. Add the rice and 1 ½ cups water.
Bring to a boil, then reduce the heat, cover and simmer for 20 minutes or until the rice is tender.
Add butter, and salt to taste. Top with flat-leafed parsley, serve and enjoy.
Notes
*Red Beans and Rice is technically a Creole dish, but either a Creole or Cajun spice blend will work well. Creole spices will be a bit milder, while a Cajun blend will bring more heat.