[Update my dinner status], I'm making this tonight.
2 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 30 Active Time: 0 : 10
US/Metric: [convert to metric]
Ingredients
- 1 box Rice-a-Roni
- 2 can (15 oz) S&W Cajun Stewed Tomatoes
- 2 can (15 oz) S&W Cajun Red Beans
- 1 1/2 cup Water
- Tony Chachere's or other cajun seasoning
- 1 tablespoon Butter or margarine
Preparation
Slice andouille (or any other suitable spicy smoked sausage) and brown over low heat so that some of the fat renders out. Remove the sausage, leaving the fat and add the butter, adjusting as needed so that there is a total of 2 tbsp fat to saute the vermicelli and rice.
You will not be needing the flavor package from the Rice-a-Roni so I usually use chicken and use the leftover packets in recipes calling for boullion.
Once the rice is lightly sauteed, stir in both cans of tomatoes and water. Sprinkle in cajun seasoning, between two teaspoons for a mild kick up to one or even two tbsp for a good punch in the gut.
Bring to a boil then simmer on low for approx. 20 minutes.
While it simmers, heat the beans in a saucepan with a sprinkle or two of cajun seasoning.
Serve the sausage and beans over the rice and enjoy!
