In the spirit of Mardi Gras, Marlan of Denver, CO, created this recipe with traditional Creole Red Beans & Rice in mind. The rich flavors of Supreme Orzo provide a luxurious foundation for the smoky Andouille sausage and creamy beans, resulting in a delicious riff of a classic dish. Thanks for the recipe, Marlan!
1 lb. Pappardelle's Supreme Orzo
1 lb. red beans
1/4 c. olive oil
1 large onion, chopped
1 green bell pepper, chopped
3 to 4 garlic cloves, minced
2 celery stalks, chopped
6 c. water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
2 teaspoons cajun seasoning
1 lb. Andouille sausage, sliced
1 lb. chicken breast, diced
Salt and pepper to taste
1. Rinse red beans and soak in a large pot of water overnight.
2. In a skillet over medium heat, add olive oil, onion, pepper, garlic, and celery and cook for 3 to 4 minutes.
3. Rinse the beans that have been soaking overnight and transfer to a large pot with 6 cups of water. Add the cooked vegetables to the beans and stir in the bay leaves, cayenne pepper, thyme, sage, parsley, and cajun seasoning. Bring to a boil. Reduce heat and simmer on low for 3 hours.
4. In a skillet over low heat, sear chicken until lightly browned. Add sausage and chicken to the beans and continue to simmer for 1/2 hour. Season with salt and pepper to taste.
5. Meanwhile, bring a pot of salted water to boil. Add Supreme Orzo and cook for 8 minutes, or until al dente. Drain and serve the beans over the orzo.