This recipe dates back from our time in New Orleans- we especially liked the creole way of seasoning food although the kids found it often times to hot! You will find that this recipe is a mild version of red beans and rice. If you like it spicy just double the amount of the creole spice blend. Our daughter loved to take leftovers to school the next day- the rice soaks up the flavors even more overnight.


Red Beans and Rice
Prep time:
Cook time:
Total time:
Serves: 6
  • 1 green bell pepper Paprika, cut in big pieces
  • 1 medium onion, cut in big pieces
  • 2 celery sticks, cut in big pieces
  • 2 garlic cloves ,minced
  • 1 tbsp olive oil
  • 3 or 4 vegan sausages, sliced
  • 1 tbsp „Creole“ mixed spices*
  • 1 cup brown Basmati rice
  • 1 ½ cups water
  • 1 ½ cups vegetable broth
  • 1 can red beans, drained and rinsed well
  • 2 tbsp parsley, chopped
  • • „Creole“ mixed spices*: keep in airtight container
  • 2 tsp celery salt
  • 1 tbsp paprika
  • 1 tbsp coarse sea salt
  • 1 tbsp freshly ground black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp cayenne pepper
  • ½ tsp allspice
  1. In a food processor chop celery and onion.
  2. In a heavy pot heat oil on medium heat and saute celery and onion for 5 minutes.
  3. Add garlic and saute for 2 more minutes.
  4. Meanwhile puree pepper and 3/4 of the beans in food processor.
  5. Add to celery mixture together with sausage slices, remaining beans, rice and spices.
  6. Add water and broth and bring to a boil.
  7. Reduce heat, cover and simmer for 50 minutes. Stir in between otherwise the rice will start to stick to the pan.
  8. When serving garnish with parsley.


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