Description
Savory Dutch Oven Red Beans and Rice Everyone Will Love
Ingredients
Scale
- 1 tablespoon Olive oil (for sautéing)
- 2 ribs Celery (sliced finely)
- 1 medium Onion (chopped)
- 1 medium Green pepper (chopped)
- 1 package Smoked turkey sausage (14 ounces, sliced)
- 1 carton Reduced-sodium chicken broth (32 ounces)
- 1 can Kidney beans (16 ounces, rinsed and drained)
- 1.25 cups Uncooked converted rice
- 0.33 cup Tomato paste
- 1 Bay leaf
- 1.5 teaspoons Cajun seasoning
- 0.25 teaspoon Cayenne pepper (optional, adjust to taste)
- 1 Green onions (thinly sliced)
- 1 Hot pepper sauce (optional)
Instructions
- Heat the Oil: In a Dutch oven, warm 1 tablespoon of olive oil over medium-high heat.
- Sauté the Vegetables: Add 2 sliced celery ribs, 1 chopped onion, and 1 chopped green pepper to the pot. Cook and stir for about 3-4 minutes.
- Brown the Sausage: Toss in 1 package (14 ounces) of sliced smoked turkey sausage. Cook for an additional 2-3 minutes.
- Combine Ingredients: Stir in 1 carton (32 ounces) of reduced-sodium chicken broth, 1 can (16 ounces) of kidney beans, and 1-1/4 cups of uncooked converted rice.
- Add Flavorings: Mix in 1/3 cup of tomato paste, 1 bay leaf, 1-1/2 teaspoons of Cajun seasoning, and 1/4 teaspoon of cayenne pepper.
- Simmer to Perfection: Reduce the heat and let it simmer uncovered for 15-20 minutes until the rice is tender.
- Garnish and Serve: Sprinkle with thinly sliced green onions and enjoy with a dash of hot pepper sauce.
Notes
- This dish is quick and perfect for a weeknight meal. <liAdjust the cayenne pepper to your spice preference. <liServe with hot pepper sauce for an extra kick.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 40 mg