Boudin with Louisiana Red Beans & Rice
The classic plate. Crispy-skinned boudin links over a quick pot of seasoned red beans and rice — Louisiana-style supper at its most honest.
Servings 4
Ingredients
- 16 oz Boudin Sausage links left whole
- 1 15 oz can red beans, drained and rinsed
- 1 cup uncooked long-grain white rice plus water to cook
- 1 small yellow onion diced
- 1 bell pepper diced
- 2 teaspoon Cajun seasoning
- 1 tablespoon neutral oil
- Hot sauce for serving
Instructions
- Cook the rice. Cook the rice according to package directions and keep warm.
- Sauté the trinity. Heat the oil in a skillet over medium. Add the onion and bell pepper and cook 5 minutes, until softened.
- Build the beans. Stir in the drained red beans and Cajun seasoning. Simmer 10 minutes, mashing a few beans against the side of the pan to thicken.
- Heat the boudin. Meanwhile, grill or pan-fry the boudin links 8–10 minutes, turning occasionally, until heated through and crisp on the outside.
- Plate it up. Spoon rice into bowls, ladle the beans over the top, and slice the boudin links across each plate. Hot sauce on the table.