This Kickin’ Cajun Red Beans and Rice recipe and post is sponsored by Cost Plus World Market. All opinions are my own.

Our Kickin’ Cajun Red Beans and Rice recipe is the perfect way to celebrate Mardi Gras at home! Get Mardi Gras food, decor and party inspiration with supplies from Cost Plus World Market!

I know a lot of my fellow foodie bloggers are getting their Valentine’s Day recipes lined up to share with you. Me? I’m more into Mardi Gras. Don’t get me wrong… I super-love the hubs and my family. But as far as holidays go? Gimme some spicy food, booze, and an excuse to throw a PAR-TAY!

Inspired to bring Mardi Gras home after a shopping at my local Cost Plus World Market, I picked up some Mardi Gras food and drink ingredients!

After chili, red beans and rice happens to be my next-in-line comfort food. And as far as I’m concerned, the hotter the better. I love loading it up with Slap Your Mama Cajun seasoning and Tabasco. Then right before serving, I give it another good hit of hot sauce.

To balance out the spice, I load ‘er up with lots of veggies. It also helps with lessening the guilt… but it’s Mardi Gras, so who cares!?!?!

Give your red beans and sausage a start early in the day so they can simmer for hours. The longer the better to build great flavor. As for the rice, I love a rice cooker for ease and consistency, but you do what’s easiest for you!

Our Kickin’ Cajun Red Beans and Rice packs some serious heat, so cool off your tastebuds with a perfectly refreshing and delightfully boozy Banana Creme Cocktail.

Kickin’ Cajun Red Beans and Rice

Heat a large Dutch oven over medium high heat. Add a splash of olive oil and the sausage. Cook until browned, and bits start to stick to the pan (this is the good stuff that will add tons of flavor later as it cooks). Remove the sausage with a slotted spoon to a bowl.

Add the sliced mushrooms to the pan. Allow to sit for a minute or two, then once juices start to release, stir and scrape the bottom of the pan to release the browned sausage bits. After the mushrooms have browned, add the garlic and Slap Your Momma Cajun seasoning. Stir until fragrant, then add in the beans, tomatoes, hot sauce and tomato paste. Return the sausage to the pot.

I love the Mutti tomato paste in the tube; it’s so much easier to use small amounts then store in the fridge for next time.

Bring to a boil, then reduce heat to a low simmer. Cover and cook for at least an hour, stirring occasionally. I like to keep mine on for a few hours, though.

Meanwhile, saute the onions, celery, carrots and peppers in a large skillet with a splash of oil and a large pinch of salt. Cook over medium heat until softened and onions are translucent. Add the veggies to the cooked rice and stir to combine.

Serve the beans on top of the veggie rice, along with a generous dash of hot sauce.

Be sure to cool off your palate with a Jester Banana Creme cockatail! The fab recipe is on the side of the bottle. Just add vodka!

Kickin' Cajun Red Beans and Rice

Yield: 6-8 servings

Our Kickin' Cajun Red Beans and Rice recipe is the perfect way to celebrate Mardi Gras at home! Get Mardi Gras food, decor and party inspiration with supplies from Cost Plus World Market!

Ingredients

4 stalks of celery, chopped
3 large carrots, chopped
2 bell peppers, seeded and chopped
2 onions, chopped
4 cups of cooked white rice
1 package smoked sausage, sliced into rounds
8 oz. mushrooms, sliced
4 cloves of garlic, minced
2 Tb. Slap Ya Mama Cajun Seasoning
1-2 tsp. hot sauce
3 cans drained kidney beans
28 oz. peeled whole tomatoes, broken up with your hands
2 Tb. tomato paste
Olive oil
Salt, to taste
Garnish: sliced green onions and additional hot sauce

Instructions

Heat a large Dutch oven over medium high heat. Add a splash of olive oil and the sausage. Cook until browned, and bits start to stick to the pan (this is the good stuff that will add tons of flavor later as it cooks). Remove the sausage with a slotted spoon to a bowl.
Add the sliced mushrooms to the pan. Allow to sit for a minute or two, then once juices start to release, stir and scrape the bottom of the pan to release the browned sausage bits. After the mushrooms have browned, add the garlic and Cajun seasoning. Stir until fragrant, then add in the beans, tomatoes, hot sauce and tomato paste. Return the sausage to the pot.
Bring to a boil, then reduce heat to a low simmer. Cover and cook for at least an hour, stirring occasionally. I like to keep mine on for a few hours, though.
Meanwhile, saute the onions, celery, carrots and peppers in a large skillet with a splash of oil and a large pinch of salt. Cook over medium heat until softened and onions are translucent. Add the veggies to the cooked rice and stir to combine.
Serve the beans on top of the veggie rice, along with a generous dash of hot sauce.