Description
This Dutch Oven Red Beans and Rice recipe is a smoky, spicy, and hearty one-pot meal that combines andouille sausage, kidney beans, and flavorful vegetables with aromatic spices. Perfect for a comforting dinner, this dish is simmered slowly in a Dutch oven to develop rich flavors and creamy rice, topped with fresh parsley for brightness.
Ingredients
Scale
Main Ingredients
- 1 tablespoon oil
- 2-3 andouille sausage (raw or pre-cooked)
- 2 stalks celery (diced)
- 1 green bell pepper (diced)
- 1 small onion (diced)
- 4 cloves garlic (sliced)
- 1 tablespoon Creole or Cajun seasoning
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 (14 oz) can kidney beans (drained and rinsed)
- ½ cup white rice (preferably basmati)
- 1 ½ cups water
- 2 tablespoons butter
- ¼ cup flat leaf parsley (chopped)
- Salt to taste
Instructions
- Heat the oil: In a large pot or Dutch oven, warm 1 tablespoon of oil over medium heat to prepare for cooking the sausage and vegetables.
- Cook the sausage: If using raw andouille sausage, remove the casing and crumble it into the pot. If using pre-cooked sausage, slice it into ½-inch pieces and add to the pot. Cook until the sausage browns slightly, about 3 to 5 minutes, releasing its flavors into the oil.
- Sauté the vegetables: Add diced green bell pepper, onion, and celery to the sausage. Stir frequently and cook for 10 to 12 minutes until the vegetables are softened and slightly browned, enhancing their sweetness and depth.
- Add seasonings and garlic: Stir in sliced garlic, Creole or Cajun seasoning, smoked paprika, and the bay leaf. Cook for an additional 2 minutes to allow the spices to bloom and the garlic to become fragrant.
- Combine beans, rice, and water: Drain and rinse the kidney beans, then add them to the pot with the rice and 1 ½ cups of water. Stir gently to mix everything evenly.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Finish and serve: Remove from heat, stir in 2 tablespoons of butter and salt to taste. Top with chopped flat-leaf parsley. Serve hot and enjoy this comforting, flavorful dish.
Notes
- This recipe is a camp-friendly adaptation of traditional red beans and rice, perfect for one-pot cooking.
- Using basmati rice is recommended for better texture and flavor absorption.
- Adjust seasoning to taste, especially the salt, depending on the saltiness of the sausage and seasoning mix.
- For a spicier version, increase the amount of Cajun seasoning or add a pinch of cayenne pepper.
- If you prefer a vegetarian version, omit the sausage and use vegetable oil instead of meat fat.
Nutrition
- Serving Size: 1 serving
- Calories: 337 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 40 mg
