Sure, Janalyn

Contact Me

Kitchen Essentials

Cooking has always been an escape for me. I love making recipes that are unique, family friendly, or just plain foodie lover material! I am always thinking of new ideas and showcasing them on social media and just to those who want to elevate their cooking skills. Subscribe to join in on the fun!

Get to know Me

This quick and simple dish is perfect on a rainy day when you're just chillin at the crib. Staple dish that I make at least once a month.

Red Beans and Rice

cajun andouille sausage, sliced (I use Richard’s smoked Cajun sausage, only!)

Add sliced sausage to large pot on medium high heat. (No need for oil or butter when the sausage contains fat in it). Cook the sausage until browned and remove, leaving the sausage fat oil in the pan. 

To the pot, add the chopped/diced vegetables and cook down until translucent. Add the minced garlic and cook until fragrant. Add the sausage back to the pan and mix. Then add the drained red beans to the pot and mix all well together.

Next, add the 8 cups of water and seasonings. Stir well and allow the beans to cook on a rolling boil for 20-30 minutes, stirring continuously.

Cover the pot, and lower the beans to low heat and cook up to 2 hours or when the beans are thick.

Mid process: using a spoon, smash some beans in the pot. That will make the beans thicker).

Serve hot with rice and garnish with parsley.

While the beans are cooking, make the rice:

In a medium pot, add 2 Tbsp olive oil on medium-high heat.

Add the 2 cups of rice and mix. When the rice starts to become slightly toasted and hot, add the 4 cups of water and chicken bouillon and salt.

Stir and allow to come to a rolling boil. Once at a rolling boil, cover with the lid and turn to low heat. Cook for 20-25 minutes. Do not take off the top while the rice is cooking.

Once it is cooked, remove from heat and using a fork, fluff the rice.

Sure, Janalyn

Red Beans and Rice

surejanalyn