It’s Mardi Gras this week so I’m sharing a quick and easy dinner that packs a southern punch of flavor.  This Quick Cajun Red Beans and Rice recipe never disappoints!  The smokiness of the sausage and ham, the creaminess of the beans and the spiciness of the sauce all come together in beautiful harmony and the best part about it?  You can have this shortcut easy version on the table in just over 30 minutes!

The biggest shortcut I use for this recipe is to use canned beans because it cuts down your cooking time substantially and you don’t have to worry about soaking the beans or making sure they are completely cooked through!  I love to serve this meal with sweet cornbread or corn muffins, (I actually crumble mine over the top), because the flavors complement each other beautifully.  Corn on the cob and coleslaw are also delicious with it!  Want to make your red beans and rice a little spicier?  Just add extra cajun spice or siracha! 

Some tips for this recipe:

• If you like diced onions rather than grated onion, go for it, just make sure to sauté them with the sausage at the beginning of the recipe so they get soft and translucent – my family prefer it grated so they get all the flavor and none of the chunks.
• You can used diced ham OR chopped crispy bacon – they both add delicious flavor.
• Andouille sausage is the traditional sausage to add to red beans and rice, but not everyone loves that distinct flavor.  I have made this with regular smoked sausage too and it’s absolutely delicious!
• If you don’t like a good amount of spice, cut down the Cajun seasoning or eliminate the sriracha.  I like spicy – especially with crumbly sweet cornbread over the top!
• Red beans are the traditional beans to use in this dish, but you can use kidney beans instead if that is what you have on hand.  I’ve made with both.
• Creating the consistency you like is pretty easy with this recipe – if you want your red bean mixture thinner, just add extra chicken stock, if you want it thicker, add extra cornstarch and water mixture!

Ingredients:

• 1 tbsp olive oil
• 1 package (12-14oz) smoked sausage, sliced in to chunks, (andouille is traditional.)
• 8oz diced ham OR chopped and cooked bacon
• 3 (15oz) cans red beans or kidney beans, drained
• 3 cups chicken stock
• 1 medium onion, grated
• 1 Tbsp minced garlic
• 3 Tbsp tomato paste
• 1 Tbsp red wine vinegar
• 1 tsp sriracha (optional)
• 2 tsp cajun seasoning (I use Slap Ya Mama, yellow container)
• 1/2 tsp ground mustard powder
• 1/4 tsp celery seed
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 Tbsp cornstarch mixed with 2 Tbsp water
• Cooked Rice
• Chopped fresh parsley or cilantro

Instructions:

1. Slice the sausage in to 1/4 inch chunks – I always slice mine slightly on the diagonal so I get larger pieces.
2. Heat the oil in a 5-6qt non-stick stock pot, add the sausage and ham and let brown a bit on each side, tossing it around for 2-3 minutes.
3. Add in the beans, chicken stock, onion, garlic, tomato paste, red wine vinegar, sriracha, cajun seasoning, ground mustard powder, celery seed, salt and pepper.
4. Bring to a boil, then reduce heat to medium and simmer for 25-30 minutes, stirring frequently.
5. Add the cornstarch and water mixture and stir well.  Let cook an additional couple of minutes until thickened.  (If it’s thicker than you like, add a little extra chicken broth, if you want it thicker, add a little extra cornstarch mixed with water.)
6. Serve over cooked rice and sprinkle with fresh parsley or cilantro.