Retry of Sausage Studded Red Beans and Rice

★★★★

Sausage-Studded Red Beans and Rice

This isn’t a new recipe, but we did remake it slightly. The first time around we had the wrong sausage and seasoning.

This time was even more interesting, we had to mix up our own chili beans. I found a recipe online for substitutes for chili beans, it was kidney beans + water + tomato paste + cumin + chili powder + garlic powder. Unfortunately I didn’t save the site I found it on. We used basmati rice which is a little stickier than the standard. Last time the sausage was a major issue, no one like it, this time we had a sausage link, no flavored, but better than the last try.

These adjustments were well received, we all liked the newer version better.

  • 1-⅓ cups uncooked long grain basmati rice
  • 1 package (16 ounces) Sausage, halved lengthwise and cut into ½-inch slices
  • 1 medium onion, chopped
  • 1 cup chopped celery
  • 2 cans (16 ounces each) chili beans, undrained DIY chili beans
  • 1 can (14-½ ounces) diced tomatoes, undrained
  • 2 teaspoons Cajun seasoning
Cook rice according to package directions. Meanwhile, saute sausage, onion and celery in a large saucepan until vegetables are crisp-tender, about 5 minutes. Stir in beans, tomatoes and seasoning. Reduce heat; cover and simmer until heated through, about 10 minutes. Stir in rice; heat through.

First made 8/29/11

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