Creamy Red Beans & Rice with Andouille-Style Seasoning

Ingredients

• 3/4 cup dried red beans
• 3 cups water
• 6 oz andouille-style sausage (or smoked sausage)
• 1/2 cup yellow onion
• 1/4 cup green bell pepper
• 1/4 cup celery
• 2 cloves garlic
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1/4 tsp cayenne pepper
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 bay leaf(optional)
• 1/2 cup chicken broth (or water)
• 1/2 cup long-grain white rice (uncooked)
• 1 cup water for rice

Instructions

1. 1

   Rinse the red beans. In a small pot, bring 3 cups water to a boil; add beans and (if using) bay leaf. Reduce to a simmer and cook while you build the roux base, about 20 minutes.

2. 2

   In a skillet over medium heat, melt butter. Add onion, bell pepper, and celery; cook until softened, 5–6 minutes. Stir in garlic and cook 30 seconds.

3. 3

   Sprinkle flour over the vegetables and stir to coat; cook 1 minute to remove raw flour taste. Add smoked paprika, cayenne, thyme, oregano, salt, and black pepper; stir 30 seconds.

4. 4

   Add the sausage (chopped) and chicken broth to the skillet. Cook 3–4 minutes, stirring, until sausage is heated through and the mixture looks thick.

5. 5

   Transfer the roux-seasoning mixture into the simmering beans. Simmer 10–12 minutes, stirring occasionally, until beans are creamy and slightly thickened. If too thick, add a splash of water.

6. 6

   Meanwhile, cook the rice: combine rice and 1 cup water in a covered pot; bring to a boil, reduce to low, and simmer 15 minutes. Fluff.

7. 7

   Serve beans over rice, spooning any extra creamy sauce on top.