If the beans become too thick and dry, add more water, about 1/4 cup at a time. Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot.

While beans cook, heat oil in a large, heavy pot over medium. Add sausage; cook, stirring often, until evenly browned, about 10 minutes. Remove sausage from pot, and drain on paper towels.

This Cajun red beans and rice recipe is the real deal! Packed with smoky andouille sausage, savory ham, and a kick of bold ...

The 8-year-old loved it so much he asked me to pack it for his weekday lunches, which I was happy to do. At the time, I was working from home, so it was easy enough to get it going midday and ...

Rinse your rice: Rinse it until the water runs clear (usually about 1-6 times depending on the rice, preference and your patience. 2. The finger trick: Pour the rinsed rice into a heavy-bottomed pot.

Stir in drained beans, chicken stock, and 8 cups water; bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until beans are just soft and liquid begins to thicken ...

Chef notes. Red beans and rice is a traditional Creole recipe that is prepared in thousands of homes every Monday in New Orleans. Traditionally made with andouille sausage, this recipe subs in hot ...