Thursday, March 3, 2011

Smoky Red Beans and Rice with Saag's Ragin' Cajun Sausage

Smoky Red Beans and Rice with Saag's Ragin' Cajun Sausage
Another day, another delicious sausage recipe.

I love living with a refrigerator full of sausage thanks to Saag's--it's like a domestic diva's dream come true. The Adorable Monster loves it, too. Although, he rarely gets to partake in the juicy, meaty goodness. Just lots of sniffing and plate licking.

For this recipe, I decided to take on the classic dish red beans and rice. It's a traditional Creole dish, and the perfect way to showcase Saag's Ragin' Cajun smoked sausage from their All Naturals line. I'm a huge fan of spicy, andouille sausages and couldn't wait to bust these out and give them a try.

Two more great reasons to make this recipe are that it's healthy--filled with tons of fiber and protein--and a cinch to cook up. Just saute, throw it in a pot, and cover and cook. Instead of the traditional white rice, I used a long-grain brown rice.

The dish came out perfectly. The sausage infused the rice and beans with great meaty, smoky, spicy flavor. I can't wait to make this recipe again!

Smoky Red Beans and Rice with Saag's Ragin' Cajun Sausage
Makes 4-6 servings
Cooking time: about 45 minutes
Print Recipe

1 package/4 links Saag's Ragin' Cajun Sausage or andouille sausage, sliced into thin rounds
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 celery stalks, chopped
1 large carrot, peeled and chopped
1 tablespoon garlic, peeled and chopped
15 ounce can red kidney beans, drained and rinsed
1 cup long-grain brown rice
3 or 4 bay leaves
1 tablespoon tomato paste
2 teaspoons pimenton (smoked paprika)
chopped fresh parsley for garnish
salt and freshly ground pepper

Heat the oil in a deep saucepan (I used my Le Creuset dutch oven) over medium heat. When it's hot, add the onion, celery, carrot, and sausage. Cook until the vegetables soften and the meat begins to brown, about 5-7 minutes. Add the garlic and cook for another minute or two.

Whisk the tomato paste into 2 cups of water. Add the beans, rice, bay leaves, pimenton, and water/tomato paste mixture. Sprinkle with a little salt and pepper. Bring to a boil, then lower the heat to a simmer and cover.

Cook for about 40 minutes, or until all the water is absorbed and the rice is tender. Discard the bay leaves. Taste and adjust seasoning if needed (salt and pepper). Fluff with a fork and garnish with parsley.

Source for Ingredients
Ragin' Cajun Sausages from Saag's

organic red kidney beans, organic tomato paste, organic Italian parsley, and long-grain brown rice from Trader Joe's

garlic, carrots, celery, bay leaves, and onion from West Hollywood Farmers Market

pimenton from Whole Foods

Wine Pairing
To stand up to this bold, spicy dish, we selected a bottle of Quilceda Creek's 2007 Red Wine, an interesting blend of 72% cabernet sauvignon, 20% merlot, 6% cabernet franc, and 2% malbec.

This is a big, velvety, smok
y wine with great fruit and complexity. They've fast become our favorite Washington producer. We loved this wine and drank it down to the last drops. Can't wait to taste more of the 2007 vintage--if this is any example, it's a stunner.


  1. Jen, thanks for visiting my blog:) I am really happy to have met you! Looking forward to our next meetup:)
    My husband loves red beans and rice, but he is addicted to the box version. I need to make it from your recipe just to wean him off Zatarian's.I'll let you know how it ends:)

  2. Of course! This recipe is so yummy. I'm sure your hubby will love it. :)

  3. Looks like a great recipe and i love red wine. I'll definitely try this. Thanks again.