Ingredients<\/u>:<\/b>
\n1 cup basmati rice
\n1 tablespoon vegetable oil
\n1 (12.8-ounce) package smoked andouille sausage, thinly sliced
\n1 medium sweet onion, diced
\n1 green bell pepper, diced
\n2 celery ribs, diced
\n2 tablespoons tomato paste
\n3 cloves garlic, minced
\n1 1\/2 teaspoons Cajun seasoning, salt-free
\n3 (15-ounce) cans red beans, drained and rinsed
\n3 cups chicken stock
\n1 teaspoon hot sauce
\n1 bay leaf
\nKosher salt and freshly ground black pepper, to taste
\n2 tablespoons chopped fresh parsley leaves<\/p>\n
Directions<\/u>:<\/b>
\nIn a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
\nHeat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
\nAdd onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
\nStir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.
\nStir in red beans, chicken stock, hot sauce, bay leaf and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.
\nUsing a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
\nServe immediately, topped with rice and garnished with parsley, if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 1 cup basmati rice 1 tablespoon vegetable oil 1 (12.8-ounce) package smoked andouille sausage, thinly sliced 1 medium sweet…<\/p>\n","protected":false},"author":2,"featured_media":1202,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1201","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1201","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1201"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1201\/revisions"}],"predecessor-version":[{"id":1203,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1201\/revisions\/1203"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/media\/1202"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1201"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1201"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1201"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}