I did use the Holy Trinity of Cajun and Creole cooking though, that special Cajun mirepoix of celery, onion and green bell pepper, so perhaps I get a few points for effort if not a gold star for authenticity.
Either way, this is a hearty, spicy dish that helps warm me up on a blustery day.
TweetRed Beans and Rice
- Olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- ½ green bell pepper, seeded and chopped
- 2 cloves garlic, chopped
- Creole/Cajun seasoning
- 1 lb. Andouille sausage, sliced (I used an entire package of Gaspar’s)
- 1 28 oz can diced tomatoes, undrained
- Tomato paste
- Red wine
- 1 15 oz can dark red kidney beans, drained and rinsed
- In a large, deep skillet, saute onion, celery and green pepper until soft.
- Add garlic and sauté for 5 minutes more.
- Push the sautéed veggies to the sides of the skillet and dump in the sliced andouille.
- Sprinkle with creole seasoning.
- Cook until the sausage is browned, stirring frequently.
- Add the can of diced tomatoes, juice and all, add some more creole seasoning, mix well, lower heat and simmer, covered.
- After 30 minutes or so, add 1 cup water and 2 tablespoons of tomato paste and a bit of wine (1/4 cup or so).
- Mix well, and add 1T thyme. Let cook down some more.
- Taste and adjust seasoning, adding more creole seasoning to taste. You may add more tomato paste and water for the consistency you like.
- Add the drained kidney beans, cover and let simmer a while longer.
- Serve over rice.