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Red Beans and Rice Recipe

by Skyla Baker

• 1 lb Andouille Sausage (sliced thin), AND/OR
• 2 Chicken Breasts (cubed)
• 2 C Rice (Long-grain Brown)
• 2 cans Red Beans
• 2 cans Diced Tomatoes
• 1 T/(+) Tony Chachere’s Famous Creole Seasoning
• 1⁄2 t/(+) Cayenne Pepper
• 1 Green Bell Pepper (chopped fine)
• 1 Small Onion (chopped fine)
• 3-4 stalks fresh Celery (chopped fine)
• 1 T Minced Garlic
• 1⁄4 t Dried Sage
• 2 Bay leaves
• Olive Oil

Brown the Andouille and/or Chicken Breasts with Olive oil, Onion and Garlic in a skillet. (I dust the meat with some additional Creole Seasoning while it’s browning, as well).

Add Bell Pepper and Celery for final 3-4 minutes.

Move this mix into a stew pot or dutch oven when cooked.

Add Diced Tomatoes and spices.

Add Beans and 2 C water – let simmer 2 hours.

Cook rice separately per package directions (20 mins) and set aside.

Add cooked rice just before serving. Mix well and enjoy! 