Creole inspired red beans and rice. Rich, hearty, and flavorful.
- 2 –15 ounce cans red kidney beans
- 1/4 cup vegetable oil
- 13 ounces smoked or andouille sausage, sliced
- 1 small onion, diced
- 1 green bell pepper, chopped
- 1 celery rib, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 teaspoon cajun seasoning
- 1 tablespoon creole seasoning
- 1/4 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 3 cups chicken broth
- 2 bay leaves
- Cooked rice for serving
- Salt & pepper, to taste (optional)
- 1 Tablespoon Cornstarch
- 2 Tablespoons COLD water
- Drain and rinse your beans in cold water. Put about 1/2 cup of beans in a small bowl and mash them using a fork or the back of a spoon, then set aside. This will help thicken the texture.
- In a large pot heat the oil over medium high heat and add in the sausage. Brown the sausage on both sides for about 7 minutes, stirring occasionally. Add in the onions, peppers, celery, garlic, and sauté until tender and fragrant.
- Stir in the tomato paste, oregano, cajun seasoning, creole seasoning, cinnamon, paprika, thyme, and cayenne pepper.
- Pour in the chicken broth, beans, mashed beans, and bay leaves. Stir everything together very well. Bring the pot to a boil, reduce the heat to low, then cover the pot. Let simmer for 35-40 minutes until the gravy has thickened and achieved a creamy texture. If you want a creamier texture then continue on to make the slurry.
- Mix the cornstarch and cold water together in a bowl then pour it into the red bean mixture and stir well. You will start to see the texture become thicker and creamier.
- Once done, remove the bay leaves and serve over rice.