Dixie's Red Beans & Rice
Submitted by jpaprocki
A quick Cajun red beans and rice with canned kidney beans, chopped sausage, Creole seasoning, and Louisiana hot sauce. Thick, spicy, and on the table in 30 minutes for a weeknight taste of New Orleans.
YIELD
6 servingsPREP
5 minCOOK
25 minREADY
30 minYou don’t need to simmer beans all day to get that N’awlins red beans and rice fix, cher.
This shortcut version uses canned dark red kidney beans simmered with chopped sausage, onion, Cajun seasoning, cayenne pepper, and Louisiana-style hot sauce until thick and fragrant.
Ladle it over a mound of white rice and you’ve got a bowl of spicy, smoky comfort that tastes like a Monday in the French Quarter.
Thirty minutes, start to finish.
Pro Tips
- Use a cayenne-based Louisiana hot sauce (like Red Devil or Crystal) for the most authentic flavor; Tabasco hits different and isn’t quite right here
- Watch the salt if your Cajun seasoning blend already contains it; taste as you go to avoid over-salting
- Let the beans simmer uncovered so the liquid reduces and thickens into a creamy, saucy consistency
- Andouille sausage is the traditional choice, but any fully cooked smoked sausage works
Ingredients
Directions
Cook rice according to package directions.
Microwave is best.
Takes about 20 minutes.
Meanwhile, in saucepan, combine cans of beans, 2 cans water, Louisiana hot sauce (Red Devil is right kind but not Texas Pete or tabasco. Sauce is based on cayenne peppper.)
Also add onion, Creole and/or Cajun seasoning, available in spice or Cajun section of store; but LOOK OUT FOR THOSE THAT CONTAIN SALT. If so, don’t add too much and don’t add extra salt.
If Cajun seasoning contains salt, you can easily get too salty! Also may add cayenne pepper to taste; black pepper.
Chop up sausage (any kind is OK as long as “fully cooked"; hot is preferable to most who prefer a hot taste!) Taste as you go to make sure not too salty or too hot.
Boil slowly for about 20 minutes, until it begins to thicken and smells REAL good.
Serve beans in bowl OVER white rice.
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