So, this is probably the thing I am best at making :). I loooove Southern food and Cajun (what I wouldn’t give for there to be a Ralph Brennan’s in Mexico City!). Thanks to the Princess and the Frog Cookbook, I have an amazing and EASY recipe:
Huge sauté pan (I think the one I use is like 15 inches wide)
1 medium onion, diced
1 large celery stalk, diced
1 small green bell pepper, diced (and seeded)
3 scallions, chopped
2 tbsp chopped parsley
2 15-ounce cans of kidney beans
1 15-ounce can chopped tomatoes
1/2 pound Andouille sausage, cooked and thinly sliced
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon cayenne pepper
3 cups white rice
optional: 4 slices bacon, cooked and crumbled
A Cajun Seasoning that I got in San Francisco (I sprinkle it across the top of my pan)
A sprinkling in Paprika (the sweet, smokey flavor makes me crazy!) (I sprinkle it across the top of my pan)
Old Bay seasoning (I sprinkle it across the top of my pan)
1. Heat the oil over medium heat. Add the onion, celery, bell pepper, scallions, and parsley to the pan and sauté for 5-7 minutes.
2. Add the beans, tomatoes, sausage, bacon (if you are using), Worcestershire sauce and seasonings to the vegetables, and stir until evenly mixed.
3. Cover the pan with the lid or foil and simmer for 30 minutes, stirring occasionally.
4. Serve the beans over white rice, or quinoa.