Red Beans and Rice with Shrimp
Jazz up your weeknight dinners with this hearty fall recipe straight from New Orleans.
Yield: Serves 8
- 1 pound dry kidney beans
- 2 Tbsp. olive oil
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, finely chopped
- 4 celery stalks, chopped
- 6 cups water
- 2 bay leaves
- 1/2 tsp. cayenne pepper
- 1 tsp. dried thyme
- 1 tsp. dried sage
- 1 Tbsp. dried parsley
- 1 tsp. Cajun seasoning
- 1 lb. turkey kielbasa sausage
- 1 lb. medium shrimp, peeled and deveined
- 4 cups water
- 2 cups brown or wild rice
Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Combine and cook onion, bell pepper, garlic, and celery for 3 to 4 minutes, until they start to soften.
Drain beans from soaking and transfer to a large pot with 6 cups water. Combine sautéed vegetables with the beans. Add all spices. Bring pot to boil, reduce heat to medium-low and simmer (covered) for 2.5 hours.
30 minutes before the beans are finished, slice the turkey sausage and peel and clean the shrimp. Add these to a hot skillet with a dash of Cajun seasoning and cook until the shrimp turns pink and the turkey slightly blackens (you can grill these as well).
At this time, also prepare the rice according to package instructions.
When the beans, rice, shrimp and turkey are finished, combine all ingredients together. Serve immediately with hot sauce, if desired.
Preparation Note: This recipe makes a very large batch, which is great for a crowd. If you're feeding a few people or a small family, this recipe easily freezes for fast prep later on. Before combining everything, divide the beans in to freezer-safe containers. In the future, you only need to prepare fresh sausage, shrimp, rice and stir together for a 30 minute meal!
Recipe by Brandi Koskie