Authentic Louisiana Red Beans And Rice Recipe

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1 lb. dry Kidney Beans (150 calories)

1/4 c. Olive Oil (480 calories)

1 large Onion, chopped (60 calories)

1 Green Bell Pepper, chopped (24 calories)

2 tbsp. minced Garlic (25 calories)

2 stalks Celery, chopped (15 calories)

6 c. Water (0 calories)

2 Bay Leaves (5 calories)

1/2 tsp. Cayenne Pepper (6 calories)

1 tsp. Dried Thyme (3 calories)

1/4 tsp. dried Sage (0 calories)

1 tbsp. dried Parsley (1 calories)

1 tsp. Cajun Seasoning (10 calories)

1 lb. Andouille Sausage, sliced (1400 calories)

4 c. Water (0 calories)

2 c. long grain White Rice (412 calories)

Alright Griddle Madness masters. Break out your griddle for this one to fry up some sliced andoille sausage and or even diced chicken which you could fry up on the griddle and add into the pot when the recipe calls. 

Rinse beans, and then soak in a large pot of water overnight. In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes. Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil and then reduce heat to medium-low. Simmer for 2 1/2 hours. Stir sausage into beans, and continue to simmer for 30 minutes. Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat. Cover and simmer for 20 minutes. Serve beans over steamed white rice.

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