A hearty one-pot Cajun dinner with smoked sausage, red beans, and the classic onion, celery, and bell pepper trinity, simmered low and slow and stirred into rice.
This one-pot dinner is full of flavor and feeds a crowd. I use Conecuh smoked sausage, an Alabama favorite, and let the beans simmer low and slow until the broth thickens up.
Ingredients
- 2 tbsp butter
- 2 tbsp extra-virgin olive oil
- 2 cups diced onion
- 2 cups diced celery
- 2 cups diced bell pepper
- Salt and black pepper, to taste
- 1 lb Conecuh Original Smoked Sausage, sliced into half-moons
- 2 tbsp minced garlic
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 bay leaves
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tbsp all-purpose flour
- Soaked red beans — AMOUNT TO ADD
- 8 cups chicken stock
- About 6 cups cooked white rice (from 2 cups uncooked)
Instructions
- In a large heavy-bottomed pot, melt the butter with the olive oil over medium-low heat.
- Add the onion, celery, and bell pepper. Season lightly with salt and pepper and sauté slowly until tender.
- Add the sausage and garlic. Stir and cook 1–2 minutes.
- Add the oregano, thyme, bay leaves, paprika, garlic powder, and onion powder. Season with a little more salt and pepper and stir well.
- Sprinkle in the flour and stir until everything is coated. Cook briefly to remove the raw flour taste.
- Add the soaked red beans and chicken stock and stir together.
- Cover and bring to a gentle simmer. Reduce the heat to low and simmer about 1½ hours, until the beans are tender and the broth has thickened, stirring occasionally.
- Remove and discard the bay leaves.
- Stir in the cooked rice. Taste and add more salt and pepper if needed.
