Spicy Creole Green Beans
A hearty and flavorful main course featuring tender green beans simmered with smoky Andouille sausage, the classic Creole 'holy trinity' of vegetables, and a spicy, rich tomato-based sauce. Perfect served over fluffy white rice.
Ingredients
- •1 lb Andouille sausage
- •1 tbsp Vegetable oil
- •1 large Yellow onion
- •2 medium Celery stalks
- •1 medium Green bell pepper
- •4 large Garlic cloves
- •2 tbsp All-purpose flour
- •1 14.5 oz can Canned diced tomatoes
- •2.5 cups Chicken broth
- •1.5 lbs Fresh green beans
- •2 tbsp Creole seasoning
- •0.5 tsp Cayenne pepper
- •1 tsp Louisiana-style hot sauce
- •to taste Salt
- •to taste Black pepper
- •0.25 cup Fresh parsley
- •4 cups Cooked white rice
Instructions
- 1.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the sliced Andouille sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
- 2.
Reduce the heat to medium. Add the diced onion, celery, and green bell pepper (the 'holy trinity') to the pot. Sauté, stirring occasionally, until the vegetables soften, about 6-8 minutes.
- 3.
Stir in the minced garlic and cook for another minute until fragrant.
- 4.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a light roux. This will help thicken the sauce.
- 5.
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the undrained diced tomatoes, Creole seasoning, cayenne pepper, and hot sauce. Bring the mixture to a simmer.
- 6.
Add the trimmed green beans and the reserved cooked Andouille sausage back into the pot. Stir to combine, ensuring the green beans are mostly submerged in the liquid.
- 7.
Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the green beans are tender-crisp and the flavors have melded. Stir occasionally.
- 8.
Taste and adjust seasoning with salt and black pepper as needed. Creole seasoning can be salty, so add salt carefully.
- 9.
Stir in half of the chopped fresh parsley just before serving.
- 10.
Serve hot over fluffy white rice, garnished with the remaining fresh parsley.
Tips
- 💡**Adjust the Heat:** Creole seasoning and cayenne pepper vary in intensity. Start with the recommended amounts and add more to your preference. A dash more hot sauce at the end can kick it up!
- 💡**Fresh vs. Frozen Green Beans:** While fresh green beans are recommended for best texture, you can use frozen green beans (do not thaw) in a pinch. Add them directly to the simmering liquid and cook until tender.
- 💡**Don't Overcook:** For the best texture, aim for green beans that are tender-crisp, not mushy. Adjust simmering time based on their freshness and desired doneness.
- 💡**Make Ahead:** This dish often tastes even better the next day as the flavors have more time to meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Recipe from TheCookbook.ai
Created by Basil Roux