"The belly rules the mind."--Spanish Proverb

Cajun Red Beans and Rice Recipe

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This recipe for Cajun Red Beans and Rice, by , is from Prism Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane Schulte
Added: Thursday, June 26, 2008


4 cans red beads drained and rinsed
1 small box of Zatarain's Red Beans & Rice
4 cups water
3 cans low fat/low sodium chicken broth
1 tsp thyme
1 small can chopped jalapeņos (drained)
1 small can chopped green chilies
1 pkg. Emeril's chicken apple sausage (cut into bite sized pieces)
1 small onion diced
3 cloves garlic minced
1 red pepper diced
2 stalks celery diced
Bay Leaf
1/2 tsp cayenne pepper
Handful fresh chopped parsley
1 tbsp fresh ground pepper
Kosher salt or sea salt to taste

Brown sausage in small amount of olive oil in a skillet then place in a large pot. Do not rinse the pan, but add onion, celery, red pepper and garlic and saute until tender - add to pot along with all other ingredients and simmer for about 1 hour. Best eaten when made, not the next day as the beans get mushy and the broth disappears. Top with fresh Parmesan cheese if desired.

Personal Notes:
Personal Notes:
Spicy & Addictive!




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