Conecuh Red Beans and Rice Casserole

Our one-pot Conecuh Red Beans and Rice Casserole makes an easy weeknight dinner, full of New Orleans flavor. To make this dish even easier, pre-chop the vegetables the day before and store in the refrigerator.

Conecuh Red Beans and Rice Casserole
Makes 6 to 8 servings
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Ingredients
  1. 3 tablespoons vegetable oil, divided
  2. 1 pound smoked sausage, sliced 1⁄2 inch thick
  3. ½ cup chopped yellow onion
  4. ½ cup chopped celery
  5. ½ cup chopped green bell pepper
  6. 2 teaspoons minced fresh garlic
  7. 1 (15-ounce) can light red kidney beans, drained and rinsed
  8. 1 (15-ounce) can dark red kidney beans, drained and rinsed
  9. 2 (15-ounce) cans diced tomatoes, undrained
  10. 1 tablespoon chopped fresh thyme
  11. 2 teaspoons paprika
  12. 1½ teaspoons Creole seasoning
  13. 1 cup long grain rice
  14. 3 cups chicken broth
  15. ½ cup panko (Japanese bread crumbs)
  16. 3 tablespoons unsalted butter, melted
  17. Garnish: fresh thyme
Instructions
  1. Preheat oven to 350°.
  2. In a 12-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add sausage; cook, stirring occasionally, until browned; remove from skillet. To same skillet, add remaining 2 tablespoons oil, onion, celery, bell pepper, and garlic. Cook, stirring frequently, until vegetables are tender, about 10 minutes. Add sausage, beans, tomato, thyme, paprika, and Creole seasoning. Cook 5 minutes; remove from heat. Stir in rice and broth.
  3. In a small bowl, stir together bread crumbs and melted butter; set aside.
  4. Bake casserole 20 minutes. Remove from oven. Sprinkle with bread crumb mixture. Bake until golden brown, 10 to 15 minutes more. Garnish with thyme, if desired.
Taste of the South https://tasteofthesouthmagazine.com/

7 COMMENTS

  1. Excellent!!! Had to use a large casserole dish and cook longer (1 hour + 10 min) to get the rice done but it was worth the wait. Great with hard crusty bread.

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