Lyons Family Cookbook

Mardi Gras Red Beans and Rice Soup

2

Tbs

olive oil

9

oz

(3 links) turkey or chicken andouille sausage, diced into 1/2" chunks

2

cups

yellow onion, chopped

3

garlic cloves, minced

1

Tbs

Creole seasoning (recommend Tony Chachere's More Spice -or- MAKE YOUR OWN)

2

cans

(15 1/2 oz each) low sodium red kidney beans, drained and rinsed

2

cups

chopped celery (about 4 medium stalks)

1 1/2

cups

chopped green or red bell pepper (about 1 large)

6

cups

low-sodium chicken broth

1

bay leaf

1 1/2

cups

cooked brown rice

--- MAKE YOUR OWN CREOLE SEASONING makes about 1/3 cup ---

4

tsp

hot paprika

1

Tbs

garlic powder

1 1/2

tsp

onion powder

1 1/2

tsp

cayenne

1 1/2

tsp

dried oregano

1 1/2

tsp

dried thyme

1

tsp

ground black pepper

1

tsp

kosher salt

.

.

.

.

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1

In a large saucepan, heat the oil over medium heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Use a slotted spoon to transfer to a bowl.

2

Add the onion to the saucepan and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and Creole seasoning and cook, stirring, 1 minute.

3

While the onion and garlic are cooking, mash 1 cup of the kidney beans with a potato masher or fork, then add them to the saucepan. Add the celery, pepper, remaining whole beans, chicken broth and bay leaf. Bring the mixture to a boil, then reduce to a simmer and cook for 15 minutes, stirring occasionally.

4

Stir in the sausage and rice. Cook until heated through. Discard the bay leaf before serving. Makes 8 servings.

RED BEANS SOUP FIT FOR A PARTY Red beans and rice is one of the signature dishes of New Orleans, which explains why Louis Armstrong, perhaps the city's best-known ambassador, used to sign off his letters, "Red beans and ricely yours..." With Mardi Gras upon us, we wanted to turn this classic dish into a hearty (and healthy) soup fit for a Mardi Gras party. If you like a SPICY soup, this one's for you. All it took to transform the standard red beans and rice into soup was the addition of celery, onion and green bell peppers (often called the "Holy Trinity" of New Orleans cuisine), a little Creole seasoning, some chicken stock, and several ounces of andouille sausage.

Source

Source: Dallas Morning News