Description
If ya can’t go to New Orleans, then bring New Orleans to you! If you can’t find Slap Ya Mama in the grocery store, Tony Chachere seasoning works just fine! I also like the green tabasco with this recipe. It already carries a little bit of heat, and you don’t want to overshadow the flavor with too much heat. I also used Impossible Meat’s Sausage because of its high-fat content. It adds a sublime flavor to the beans! You can also skip the sausage if you want to!
Ingredients
Scale
- 2 cans organic red kidney beans, drained and rinsed
- 1 can New Orleans Style Creole Cream Style Red Beans
- 1 (15 oz) can low sodium diced tomatoes
- 1 pack vegan sausage (I LOVE Impossible Sausage for this)
- 2 tablespoons EVOO, or water
- 1 green bell pepper, seeded and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup celery, diced
- 2 tablespoons cajun seasoning
- 1 teaspoon dried oregano
- salt and pepper to taste
- 2 cups of vegetable stock
- Rice (I usually make brown basmati but feel free to use your favorite)
- Hot Sauce (Optional, but highly recommended!)
- Green onions, or pickled okra, sliced for garnish
Instructions
- Make rice according to package directions.
- Warm a dutch oven over medium heat.
- Add oil, (or 1/4 cup stock) to the pan and when oil begins to shimmer, add sausage.
- Saute until brown on one side and flip.
- Add onions, bell pepper, and celery, and saute until sausage has browned evenly and vegetables have begun to soften–about 6 minutes.
- Add garlic and saute until fragrant, about 30 seconds. Add 2 tablespoons of stock if too dry, or if things begin to stick.
- Add seasoning and cook for an additional 2-3 minutes. (Be careful not to burn the spices, keep an eye on the temperature).
- Add vegetable stock and deglaze the bottom of the pan.
- Add tomatoes and beans. Simmer uncovered for 20-25 minutes.
- Taste for seasonings. When finished, add rice to a bowl and top with red beans.
- Garnish with onions, or okra, and finish off with tabasco.
- Enjoy!