Gluten Free Red Beans And Rice
Author: Thyme and Tarragon
Recipe type: Main
- 1 pound gluten free andouille sausage - sliced
- 3 cups gluten free broth - I used chicken broth
- 1 cup brown rice
- 1 small red onion - diced small
- 1 red bell pepper - diced small
- 1 stalk celery - diced small
- 2 - 15 ounce cans red kidney beans - drained
- 1 tablespoon Cajun seasoning
- 1 teaspoon parsley
- 1 teaspoon thyme
- optional:
- fresh chopped cilantro
- Bring broth and rice to a boil and reduce heat to low. Cover and simmer on low for 30 minutes.
- Remove from heat and let stand 5 minutes.
- In a large skillet cook andouille sausage over medium-high heat. Remove sausage and leave grease in skillet. Sauté garlic, onion, bell pepper, and celery in sausage grease until tender.
- Stir in kidney beans, Cajun seasoning, parsley and thyme.
- Reduce heat and let simmer while you cook the rice.
- Add rice and andouille sausage to skillet and gently stir. Transfer to a serving dish.
- Optional: Garnish with fresh chopped cilantro.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/gluten-free-red-beans-and-rice/
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