How To Make Emeril Lagasse Red Beans and Rice Recipe
A classic Louisiana Creole dish made with red kidney beans, Andouille sausage, and finished with a creamy finish.
Serves:
Ingredients
- 1 pound dried red kidney beans, rinsed and soaked overnight
- 1/4 cup vegetable oil
- 1 cup chopped onion
- 1 bell pepper, chopped
- 2 celery ribs, chopped
- 2 garlic cloves, minced
- 1 pound Andouille sausage, sliced
- 2 bay leaves
- 1/4 cup chopped parsley
- 1/4 cup chopped green onions
- Salt and freshly ground black pepper to taste
- Cooked white rice for serving
Instructions
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In a large pot, heat the vegetable oil over medium-high heat.
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Add the onions, bell pepper, and celery, and sauté until soft.
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Add the garlic and sauté for an additional minute.
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Add the sausage and sauté for 5 more minutes, stirring occasionally.
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Add the soaked beans, bay leaves, and enough water to cover the ingredients by about 2 inches.
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Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the beans are tender.
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Remove bay leaves and mash a small amount of beans against the side of the pot to thicken the mixture.
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Add salt and pepper to taste.
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Serve over cooked white rice, garnished with chopped parsley and green onions.
Nutrition
- Calories : 663kcal
- Total Fat : 35g
- Saturated Fat : 10g
- Cholesterol : 81mg
- Sodium : 941mg
- Total Carbohydrates : 57g
- Dietary Fiber : 16g
- Sugar : 6g
- Protein : 34g
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