Although this creole dish isn’t traditionally Cajun we have modified the recipe to bring that distinct flavor in to this favorite.
Ingredients:
1 pound dry kidney beans (rinse and soak beans overnight)
¼ cup olive oil
1 onion chopped
1 green bell pepper chopped
2 tablespoons diced garlic
2 stalks celery chopped
6 cups water
2 bay leaves
½ teaspoons cayenne pepper
1 teaspoon dried thyme
¼ tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound Andouille sausage sliced
4 cups water
2 cups long grain white rice
Directions:
In a skillet over medium heat cook onions, bell peppers, garlic and celery in olive oil for 3 to 4 minutes. Place beans in a large pot of 6 cups water, stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley and Cajun seasoning. Bring to a boil and then reduce heat to medium-low. Simmer for 2 ½ hours. Stir sausage into beans and continue to simmer for 30 minutes. Meanwhile prepare the rice in a saucepan with 4 cups of water and bring water to a boil. Reduce heat and simmer for 20 minutes, serve beans over steamed white rice.
