Cajun Red Beans and Rice
20 servings
2 cups Long grain rice, cooked
2 tbsp Vegetable Oil
28 oz Meat alternative Chorizo, bulk
1 cup Sweet onion, diced
1 cup Green bell pepper, diced
⅓ cup Tomato paste
¼ cup Garlic, minced
1 tbsp Cajun seasoning
5 lbs Canned red beans, drained and rinsed
1 ½ qt Matriark Upcycled Vegetable Broth Concentrate,
(⅓ cup concentrate mixed with 6 cups warm water)
1 tbsp Hot Sauce, Franks
2 each Bay leaf
1 tbsp Kosher salt
½ tbsp Black pepper
¼ cup Fresh parsley leaves, chopped
1 cup Celery ribs, diced
-
Heat vegetable oil in large stockpot over medium heat. Add sausage and slightly brown, 4 minutes and set aside.
-
Add onions, bell pepper, and celery. Cook, stirring occasionally until tender, 4 minutes.
-
Stir in tomato paste, garlic, and Cajun seasoning until fragrant, 1 minute.
-
Stir in red beans, diluted vegetable broth concentrate, hot sauce, sausage and bay leaf. Add salt and pepper and bring to a boil. Cover and reduce heat and simmer for 15 minutes. Uncover and simmer for another 15 minutes.
-
Mash beans slightly with a wooden spoon until thickened.
-
Serve 6 oz of red beans over 4 oz of cooked rice.