Prechopped vegetables and canned beans keep this version of red beans and rice simple yet satisfying. Because this recipe begins with oil-sautéed aromatics, it contains more grams of fat per serving than its boxed counterpart—but the calories and sodium are significantly lower, and the taste is terrific.
1 (8-ounce) container prechopped onion, bell pepper, and celery mix
1 1/2 teaspoons salt-free Cajun seasoning
3/4 teaspoon salt
1/2 teaspoon dried oregano
2 garlic cloves, minced
1 (15-ounce) can red beans, rinsed and drained
1/4 cup water
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/4 teaspoon freshly ground black pepper
4 cups hot cooked long-grain rice
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add sausage and onion mix to pan; sauté 4 minutes. Add Cajun seasoning, salt, oregano, and garlic to pan; cook 1 minute, stirring constantly. Partially mash beans with a fork. Add beans, 1/4 cup water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until thickened. Remove from heat; stir in pepper. Serve over rice.
I can not believe you had the audacity to ruin Redbeans like that and how dare you make a claim that the recipe you posted is in fact "Cajun"! There is not a Cajun in the world that would make red beans like this! We take our food and recipes seriously! Ask any true cajun! Not only will we teach you how to cook it right, but we will invite you over to come eat some real cajun cooking and send you home with a to-go plate as well! Come to Louisiana baby and we will teach you how to make some REAL Cajun Redbeans. I need to see a ham hock or a turkey next in those beans before you can claim they are cajun!!
Is the the same idiot chef who works for Disney and gave us that total abomination of a gumbo recipe a couple of years back? The similarities are eerie...This isn't Red Beans & Rice. This isn't Cajun anything! Those of us who live in Louisiana have no idea what the hell you made, but don't you dare call it either Cajun or Red Beans & Rice.If you want Cajun food recipes, please please, please consult a Cajun chef's website, NOLA.com, or just randomly call people who live here and ask them for their momma's recipe because anything would be better than this recipe. At least no one tried to add kale to it......
This recipe was a surprise at how good it came out. I think I had lower expectations because it didn't seem to be that complicated or too many ingredients-- but I was wrong. It is a healthier version to the Cajun boxed rice stuff. I didn't used prechopped veggies-- I cut my own which might have increased the amount of veggies slightly. Overall a very solid (EASY) recipe that I think would be a good crowd pleaser.
I grew up in Baton Rouge in a family of 9 so Red Beans and rice was a regular staple. I don't know what you made but in Louisiana if you put canned beans in RB and R you likely have broken several laws. Putting a ham hock or other meat in with the beans when they are cooking is a necessity. I agree with the other reviewers, call up a Cajun or look one up on the internet
This was a fantastic weeknight supper. Very easy to prepare, without much prep work. I substituted Aidelle's pork andouille sausage, creole seasoning I had on hand, and used brown rice, but otherwise prepared as directed. My husband and 9 year old loved it. Served with homemade mixed greens (collards, etc) and cornbread. This definitely will get made again.
Just made this for dinner and it is outstanding. I substituted habanero and monterey jack chicken sausage instead of andouille; 1 tsp of regular sodium cajun seasoning instead of 1.5 tsp; 1/4 tsp salt instead of 3/4 tsp low sodium; home-chopped yellow bell peppers, onions, and celery instead of pre-chopped; and yellow rice instead of long-grain white rice. I only substituted because these were what I had on hand. Even with the stand-ins i really loved this dish. I will be making this several times a month! Thanks for a GREAT recipe CL!