This simple take on andouille with dirty rice and beans is the perfect way to celebrate Mardi Gras at home!
Laissez les bons temps rouler.
Yes, it’s Fat Tuesday! That means it’s the perfect day to fill yourself silly with all things Creole and Cajun. A few of my favorites are Shrimp Etouffee, Grits and Grillades, Gumbo, Jambalaya, Pralines … oh, how I could go on.
Even if you decide to spend Mardi Gras in the quiet comfort of your own home, you can still enjoy some of the simple tastes of Louisiana. Here’s my take on a traditional Cajun dish.
- 1 cup long grain brown rice
- 2 cups broth (or water)
- 1 tablespoon olive oil
- 4 andouille sausage
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups cooked kidney beans
- 2 tablespoons white wine vinegar
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried oregano
- Salt and black pepper, to taste
- In a medium saucepan bring the broth and rice to a boil. Cover, reduce heat to low and let it simmer until all the liquid is absorbed.
- Heat the olive oil in a large saute pan over medium high heat.
- Place the andouille sausage in the pan. When brown on all sides and cooked through remove from pan. When cool enough to handle, slice into 1/2 inch rounds. Set aside.
- Place saute pan back on the heat and add the onion, garlic, celery and bell pepper. Cook until just tender and onion becomes translucent.
- Add the cooked beans along with the cayenne pepper, paprika, dried thyme and dried oregano.
- Pour in the vinegar and gently scrap up any bits stuck to the bottom of the pan.
- Reduce heat to low and let all the flavors combine.
- Place the sliced sausage into the pan to reheat.
- When the rice is fully cooked, stir it into the saute pan.
- Season with salt and black pepper to taste.
- Remove the pan from the heat and serve family style.