Follow these steps for perfect results
water
long grain rice
butter
smoked sausage
cut 1/4-inch thick
stewed tomatoes/onions and green peppers
kidney beans
chopped garlic
chopped
lemon pepper
garlic salt
oregano
Bring water, rice, and butter to a hard boil in a pot.
Cover the pot and reduce heat to a simmer for 20 minutes, or until rice is cooked.
Heat a little oil in a large frying pan.
Sauté the smoked sausage and any chopped onion (if desired) in the pan until lightly browned.
Brown for about 5 minutes.
Add the stewed tomatoes, kidney beans, and seasonings (garlic, lemon pepper, garlic salt, oregano) to the sausage mixture.
Bring the mixture to a boil.
Reduce heat to low, cover, and simmer for about 15 minutes.
Remove the lid and let simmer for an additional 15 minutes, allowing the sauce to thicken.
Serve the red beans and sausage mixture over the cooked rice.
Expert advice for the best results
Soak the kidney beans overnight for better digestibility.
Add a bay leaf during simmering for extra flavor.
Adjust the amount of lemon pepper and garlic salt to your taste.
Everything you need to know before you start
15 minutes
Can be made ahead and reheated.
Serve in a bowl, garnished with fresh parsley or green onions.
Serve with cornbread or a side salad.
Complements the smoky flavors.
Discover the story behind this recipe
A staple dish of Louisiana Creole cuisine, often served on Mondays.
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