Mardi Gras Rice Beans Beef (Printable)
Savory Mardi Gras dish featuring smoky sausage, tender beans, rice, and aromatic vegetables.
# What You Need:
→ Meats
01 - 12 oz beef sausage (smoked or andouille), sliced
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 green bell pepper, diced
04 - 2 celery stalks, diced
05 - 2 garlic cloves, minced
→ Beans & Rice
06 - 1 can (14 oz) red kidney beans, drained and rinsed
07 - 1 cup long-grain white rice, rinsed
08 - 3 cups low-sodium chicken or vegetable broth
→ Spices & Seasonings
09 - 2 tbsp olive oil
10 - 1 tsp smoked paprika
11 - 1/2 tsp dried thyme
12 - 1/2 tsp dried oregano
13 - 1/2 tsp cayenne pepper (optional, adjust to taste)
14 - 1/2 tsp black pepper
15 - 1/2 tsp salt (or to taste)
16 - 2 bay leaves
17 - 2 tbsp chopped fresh parsley (for garnish)
18 - 2 spring onions, sliced (for garnish)
# How-To Steps:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced beef sausage and cook for 3-4 minutes until browned. Remove sausage and set aside.
02 - In the same pot, add onion, bell pepper, celery, and garlic. Sauté for 5-6 minutes until softened and fragrant.
03 - Stir in smoked paprika, thyme, oregano, cayenne pepper, black pepper, and salt. Cook for 1 minute to release flavors.
04 - Add the rice to the pot and stir to coat with the vegetables and spices.
05 - Pour in the broth, add bay leaves, and bring to a boil.
06 - Reduce heat to low, cover, and simmer for 10 minutes.
07 - Stir in the beans and the reserved sausage. Cover and continue to simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally and add a bit more broth or water if needed.
08 - Remove bay leaves. Fluff the rice with a fork. Taste and adjust seasoning if necessary. Garnish with chopped parsley and spring onions. Serve hot.
# Helpful Tips:
01 -
- The smoky depth from the sausage builds layers of flavor that develop even more overnight
- Its a one pot miracle that feeds a crowd without fancy techniques or expensive ingredients
02 -
- Resist the urge to stir too frequently during the final simmer or the rice will become gummy instead of fluffy
- The rice continues absorbing liquid as it rests, so remove from heat when it still looks slightly saucy
03 -
- Rinse your rice thoroughly until the water runs clear for the fluffiest results
- Let everything rest off the heat for five minutes before fluffing to let the moisture redistribute evenly