Prep Time: 5 minutes
Cooking Time: 30 minutes
Red beans and rice is a flagship dish of Louisiana Creole Cuisine (not originally of Cajun Cuisine) traditionally made on Mondays with red beans, vegetables (bell pepper, onion and celery), spices, (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. Monday was typically wash day in this region and a pot of beans could sit on the stove and simmer while the women were busy scrubbing clothes.
1. Heat oil in saute pan over medium-high heat. Add turkey sausage; brown on both sides.
2. Stir in rice mix and water. Bring to boil. Reduce heat to low; cover and simmer 20 to 25 minutes or until rice is tender, stirring occasionally.
I’ve always been a big fan of Zatarain’s products, and always use their Red Beans and Rice package in this recipe. I’ve found other brands to be inferior.