One of my favorite cities in the U.S. is New Orleans. I'll take any chance I can get to visit the Big Easy just for the food! Oh, how I love po boys, beignets, jambalaya, muffuletta, gumbo and red beans & rice— NOLA is truly a foodie's paradise!
When I'm craving some Creole cuisine, I don't have to venture too far because I have a fantastic recipe for Red Beans & Rice that's conveniently prepared in one pot.
To make the preparation even easier, I use instant rice, so the whole dish can be made in about 30 minutes (but feel free to let the flavors simmer for as much time as you can handle!). Serve this filling meal with a side of cornbread and a dash or two of Louisiana hot sauce. Laissez les bons temps rouler!
One Pot Red Beans & Rice Recipe
- 1 lb of Andouille or Cajun Smoked Sausage
- 1 tbsp vegetable oil
- 1 onion chopped
- 1 green pepper chopped and seeded
- 1 celery bunch chopped
- 2 tsp garlic salt
- 2 cans chicken broth
- 2 cans Red Beans drained and rinsed
- 2 cups instant rice
- Tony Chachere's Creole Seasoning to taste
Add oil to a deep saute pan (with lid) on medium heat.
Add sliced sausage. Cook 4-5 minutes.
Add onions, green pepper, and celery. Cook 7-8 minutes.
Pour in the chicken broth and bring to a boil. Continue to cook over medium heat.
Pour in the red beans stirring in the rice.
Lower the heat and allow to simmer. Add garlic salt and Tony Chachere's Creole Seasoning.
Cover while continuing to cook for 15 minutes or until rice is tender.
Serve in a bowl with hot cornbread.