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One-Pot Red Beans, Rice and Sausage

Article courtesy of Woodall's Cooking on the Road with Celebrity Chef’s

One-Pot Red Beans, Rice and Sausage
(Makes 4 servings)
1 tps olive oil
4 oz smoked sausage, preferably andouille, cut into ½-inch dice
1 small yellow onion, finely chopped
½ green bell pepper (or any color), seeded and chopped
1 garlic clove, minced
½ tps Creole seasoning
Pinch of red pepper flakes
½ cup converted white rice
1-1/2 cups hot water
One 15-1/2 oz can light red kidney beans, drained
Hot sauce (optional)
Salt (optional)

If using a grill, preheat to high.

Add the oil to a medium size pot and heat until hot. Add the sausage and sauté until lightly browned. Stir in the onion, bell pepper, garlic, Creole seasoning and red pepper flakes. Cook, stirring occasionally for 4 to 5 minutes until, vegetables are soft. If cooking on a grill, close the grill top to increase the charcoal or gas temperature if necessary.

Stir in the rice, water and beans. Bring to a simmer, cover with a tight fitting lid or heavy duty aluminum foil and cook 15 minutes. Make sure that the mixture is simmering, not boiling. Carefully remove the lid (the steam can be very hot), stir the mixture, cover the pot and cook an additional 5 to 7 minutes.

Remove the pot from the grill and let it rest, covered, for 5 to 10 minutes. Test to ensure rice is cooked through. If desired, season with hot sauce and salt to taste. Serve immediately.