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

  1. Heat vegetable oil in large stockpot over medium heat. Add sausage and slightly brown, 4 minutes and set aside.

  2. Add onions, bell pepper, and celery. Cook, stirring occasionally until tender, 4 minutes.

  3. Stir in tomato paste, garlic, and Cajun seasoning until fragrant, 1 minute.

  4. 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.

  5. Mash beans slightly with a wooden spoon until thickened.

  6. Serve 6 oz of red beans over 4 oz of cooked rice.