The Global Kitchen: Creole/Cajun Sausage, Rice, and Beans

I love the flavors of Cajun and Creole cuisine. Creole cuisine is created in New Orleans with European, African, and Native American influences. Creole focuses on rich sauces, local herbs, red ripe tomatoes, and uses seafood in a lot of their food. This recipe is really Cajun but instead of a Cajun seasoning I used a homemade creole seasoning. Cajun cuisine is found along the bayous of Louisiana and is a combination of French and Southern cuisine. 

Ingredients:

1 TBSP olive oil

12 oz cooked andouille sausage

1 C onion diced

4 cloved garlic minced

1 tsp creole or cajun seasoning

1 tsp smoked paprika

1/2 tsp chili powder

1/2 tsp onion powder

1/2 tsp garlic powder

pinch of red pepper flakes

1 1/2 C chicken stock

1 can diced tomatoes (do not drain)

1 C white rice

1 can red kidney beans, drained

fresh parsley chopped for garnish

salt to taste

Recipe:

Heat large skillet (with lid) on medium-high heat and add olive oil. Saute sausage about 5 minutes and remove and set aside. 

Add in diced onion and cook 3-5 minutes until soft, add in minced garlic and cook another minute. 

Add back in the sausage and sprinkle with cajun/ creole seasoning, paprika, chili powder, onion and garlic powder, and red pepper flakes and mix until coated. 

Add in the chicken broth, tomatoes, and rice. Turn up the heat a bit and bring to a simmer and stir scrapping the bottom for any browned bits. 

Move the skillet to the smallest burner and reduce heat to lowest setting. Place the lid on and cook for 20 minutes (do not remove the lid). Turn off then let rest 5-10 minutes before removing the lid. 

Remove lid and stir in beans and garnish. 

Modifications:

I used celery instead of onion, did not include the minced garlic, added a can of green chilis, and used beef stock instead of chicken.