Pappadeaux Red Beans and Rice Recipe
Red beans and rice is a famous Southern food. The Pappadeaux Red Beans and Rice Recipe makes it extra tasty. It is warm, spicy, and full of flavor.
Ingredients
- 1 pound red kidney beans dried or canned
- 1 pound smoked sausage sliced
- 1 medium onion chopped
- 1 green bell pepper chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper optional
- 6 cups chicken broth or water
- Salt and pepper
- 4 cups cooked white rice
- Green onions chopped (for garnish)
Instructions
Prepare the Beans
- Soak dried beans overnight. Drain before cooking. If using canned, rinse well.
Cook the Sausage
- Heat a large pot. Add sliced sausage. Cook until brown. Remove and set aside.
Cook the Vegetables
- Add onion, bell pepper, and celery to the pot. Cook until soft. Add garlic and stir.
Add Beans and Spices
- Add beans to the pot. Put in thyme, paprika, cayenne, salt, and pepper. Mix well.
Pour Broth and Simmer
- Add chicken broth. Place bay leaves inside. Boil once. Then lower heat. Simmer for 1 hour. Stir often.
Add Sausage Back
- Put cooked sausage back. Mix well. Cook 30 minutes more.
Serve with Rice
- Put rice in bowls. Pour beans on top. Garnish with green onions. Serve hot.
Notes
- Soak beans for soft texture.
- Use smoked sausage for deep taste.
- Stir often so beans don’t stick.
- Add more cayenne for extra spice.
- Mash a few beans for creaminess.