Red Beans and Rice

What You Need:

  • 2 cups long grain white rice, cooked per instructions
  • 2 T extra virgin olive oil
  • 1 onion, diced
  • ½ bell pepper, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped
  • 12 oz. Andouille sausage, thinly sliced
  • 1 14.5 oz can diced tomatoes with juices
  • 2 15 oz cans kidney beans (or 2 lbs dry beans, soaked in water overnight)
  • ½ teaspoon Cajun seasoning
  • 1/8 teaspoon cayenne pepper (or more for a spicier dish)
  • 1 bay leaf
  • Salt and pepper to taste

What You Do:

  1. Share with your child, what is Creole cooking? It is the food of West Africa combined with elements of French, Spanish, Native American and other cuisines that were brought to Louisiana. Creole cooking often but not always starts with a roux, a mixture of flour and some type of fat like butter or oil, and frequently incorporates the “holy trinity” – celery, onions and bell peppers.
  2. Help your child drain and rinse the beans and set aside.
  3. Take over duties and heat the oil in a large pan over medium high heat and sauté the onion, bell pepper and celery until tender.
  4. Encourage your kid to add the sausage and cook for another 5 minutes.
  5. Add the garlic and beans and cook another minute.
  6. Next, let your child add the Cajun seasoning, cayenne pepper, bay leaf, salt and pepper and stir.
  7. Finally, add the diced tomatoes with juices and bring to a boil.
  8. Simmer uncovered for 20 minutes.
  9. Serve over ¾ cup rice and enjoy!

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