Recipe: Yummy Creamy Cajun Red Beans & Rice

Delicious, fresh and Rice.

Creamy Cajun Red Beans & Rice. Mix it with the drained Red Beans. While simmering, add the ham hocks into the saucepan. Pour the red beans stew on top of the rice.

Creamy Cajun Red Beans & Rice These days it is still a major part of Cajun cuisine. It's Monday in Louisiana…you know what that means! Creamy red beans and rice are on the stove and filling Southern homes with insanely delicious aromas! You can cook Creamy Cajun Red Beans & Rice using 15 ingredients and 9 steps. Here is how you cook that.

Ingredients of Creamy Cajun Red Beans & Rice

  1. It's 1 lb of Sausage.
  2. You need 1 lb of andouille sausage.
  3. Prepare 1 1/2 cup of Seasoning blend (onions, peppers, celery).
  4. You need 2 lb of Dried kidney beans.
  5. Prepare 1/4 cup of Dale's low sodium marinade.
  6. You need 1/4 cup of liquid smoke flavor (hickory).
  7. You need 1 tbsp of worcestershire sauce.
  8. It's 3 tbsp of garlic powder.
  9. You need 3 tbsp of onion powder.
  10. You need 3 of medium bay leaves.
  11. It's 2 tbsp of low sodium creole seasoning.
  12. It's 1 of hot water.
  13. Prepare 2 stick of butter.
  14. Prepare of Serving Suggestions.
  15. It's of Cooked rice.

It's a tradition here, ya know? My good friend, Chasidy, saved me a google search and detailed the reason why the whole red beans on a Monday thing came about. But, it's too long to type. Creamy Cajun Red Beans I learned to make this back home !!

Creamy Cajun Red Beans & Rice instructions

  1. Rinse and Soak beans as you normally would..
  2. Cut sausage, and andouille, brown well in skillet with seasoning blend. Let stick well to bottom without burning..
  3. Add soaked beans to slow cooker or thick iron pot..
  4. Add browned seasoning blend and sausages to the pot..
  5. Deglaze the skillet. Add 1 cup water to skillet off heat, scrape all the brown up into the water making a dark flavorful broth. Add to pot..
  6. Add all other seasoning to the pot..
  7. Pour enough water to cover all ingredients. Slow cook on high in slow cooker for about 4-5 hours until tender to your liking. Or Slow cook in iron pot for 3-4 hours one a low med heat making sure not to stick, adding more water if necessary until tender to your liking..
  8. After beans are tender turn off heat, stir in 2 sticks butter till melted, mash with potato masher, or back of spoon until creamy enough for your liking..
  9. Serve over cooked rice..

Add the red beans and enough water just to cover everything and bring to a boil. Place the pinto beans into a large container and cover with several inches of cool water. I really enjoy your blog and recipes. I grew up with a Cajun mom. Red beans and rice does not use tomato paste.