Go Back Email Link

Lightened Up Red Beans & Rice

Cajun comfort food in a bowl! Kidney beans, brown rice, veggies, &turkey sausage cooked low and slow in a delicious broth.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 40 mins
Course Main Course
Cuisine American
Servings 7

Ingredients
  

  • 2 Teaspoons Olive Oil, Divided
  • ½ Large White Onion
  • 3 Celery Stalks
  • 1 Green Bell Pepper
  • 13 Ounces Smoked Turkey Sausage
  • 2 Cloves Garlic
  • 2 Tablespoons Tomato Paste
  • 1 Teaspoon Dried Thyme
  • 1 Teaspoon Cajun Seasoning, (I use Slap Yo Mama. Reduce amount or omit to less spicy)
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper
  • 3 Cups Low Sodium Chicken Stock
  • 3 Cups Water
  • 2 Tablespoons Worcestershire Sauce
  • ½ Tablespoon Louisiana Hot Sauce, ( Reduce amount or omit to make less spicy)
  • 2 Bay Leaves
  • 2 Tablespoons Cornstarch, (Mix with 2 tablespoons liquid from the pot)
  • (2) 15 Ounce Canned Red Kidney Beans, (I prefer Light Kidney Beans)
  • 1 ½ Cups Uncooked Brown Rice
  • Chopped Green Onions, For garnish
  • Chopped Parsley, For garnish

Instructions
 

  • Chop onion, celery, and bell pepper and set aside.
  • Dice sausage into ½ inch cubes and set aside.
  • Mince garlic and set aside.
  • Heat ditch oven (or large pot) over medium high heat and add 1 teaspoon oil.
  • Add sausage and cook until browned, about 5 minutes, stirring occasionally.
  • Remove sausage from pot and set aside.
  • Add onion, celery, and bell pepper to pot plus 1 teaspoon oil.
  • Sauté for 10 minutes, stirring occasionally.
  • Add garlic and sauté for 1 minute.
  • Add tomato paste, Cajun seasoning, salt, pepper, and thyme. Mix well and sauté for 3 minutes.
  • Add chicken stock, water, Worcestershire sauce, hot sauce, sausage, beans, and bay leaf.
  • Cover with lid, reduce heat to low and simmer for 2 hours.
  • While stock is simmering, cook rice according to package instructions.
  • Remove bay leaf and discard.
  • To thicken the stock, in a small bowl add two tablespoons of stock from the pot plus 2 tablespoons cornstarch. Mix with a fork until well combined. Add the cornstarch slurry to the pot and mix well. Bring back to a boil, then reduce heat to simmer and let cook for 5 minutes.
  • Add rice to the pot and mix well.
  • Garnish with green onion and parsley.