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Woodward’s Red Beans and Rice Recipe

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This recipe for Woodward’s Red Beans and Rice is from BPI Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. White Rice (Goya long grain is our preference)
1 tbsp. Vegetable oil
1 package (12.8 oz.) smoked andouille sausage sliced thin
1 sweet onion diced
1 green bell pepper diced
2 celery ribs diced
2 tbsp. Tomato paste
3 cloves of garlic minced
3 cups of chicken stock
1 tsp. Cajun seasoning (Slap ya Mama recommenced)
3 cans of red beans (15oz) drained and rinsed
1 tsp hot sauce
1 bay leaf
Kosher salt and fresh ground pepper to taste
2 tbsp. Chopped fresh parsley
Directions:
Directions:
In a saucepan, cook rice in 2 cups of boiling water for 1 minute then simmer covered for 25 minutes and set aside.

Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until lightly browned, about 3-4 minutes, then remove sausage and set aside.

Add onion, bell pepper, and celery. Cook, stirring occasionally until tender about 3-4 in the drippings left by sausage.

Stir in tomato paste, garlic, and Cajun seasoning until fragrant, about 1 minute

Stir in red beans, chicken stock, hot sauce, bay leaf, and sausage with salt and pepper to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes.

Uncover, continue to simmer until reduced, an additional 15 minutes.

Using a wooden spoon, mash beans until slightly thickened, add salt and pepper to taste.

Serve immediately over rice and topped with parsley.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
We love Cajun cooking in our home! Red beans and Rice has become a staple in our house, especially during Mardi Gras season or when Alabama Crimson Tide plays The LSU Tigers. This recipe warms our soul and reminds us of our times visiting New Orleans.

Side notes: we often substitute one can of pinto beans for one of the cans of red beans for added flavor.

We also add cayenne to taste when we have spicy food lovers in the house.

 

 

 

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