Best Cajun Sausage And Red Beans Recipes

CAJUN SAUSAGE AND RED BEANS

Cajun Sausage and Red Beans image

This is a spicy and zesty dish. You may serve it over rice, or as a soup. This is great served with cornbread, or corn muffins and green onions.

Provided by Miss Annie

Categories Stew

Time 7h5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb smoked sausage, sliced into 1/2 inch pieces
1 (16 ounce) can red kidney beans, drained
1 can Rotel tomatoes & chilies (I use extra hot, but use mild, or original if you like)
1 cup green bell pepper, chopped
1 small onion, chopped
1/4 cup chicken broth or 1/4 cup water
2 tablespoons italian seasoning
Tabasco sauce, to taste (or serve on the side)

Steps:

Combine all ingredients in crockpot.
Cover and cook on low 7-8 hours.
May be served over cooked rice, if desired, or as a thick and zesty soup.

Nutrition Facts : Calories 350.6, Fat 22, SaturatedFat 7.2, Cholesterol 46.3, Sodium 942.9, Carbohydrate 22.2, Fiber 6.2, Sugar 2.1, Protein 16.7

REAL CAJUN RED BEANS AND SAUSAGE

Real Cajun Red Beans and Sausage image

I was looking for "real" cajun recipes and found this site amazingly called realcajunrecipes.com. Imagine that! "Traditionally Cajuns prepared the red beans and sausage then served the beans and sausage over rice which is the way this dish is prepared."

Provided by Linky

Categories One Dish Meal

Time 2h25m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1 lb red kidney beans
1 onion, chopped
1 green pepper, chopped
1 garlic clove, minced
1 lb smoked sausage (cut in 1/2 inch pieces)
1 bay leaf
red pepper flakes
salt and black pepper
water (to cover beans)

Steps:

Wash beans.
In a large Dutch oven, cover beans in cold water and soak overnight. (or use fast method - put beans in water, bring to boil, cover and let stand for a couple hours).
When the beans are ready to cook, add the onion, bell pepper, garlic, bay leaf and (optional) ham-bone with some meat on it.
Add enough additional water to cover the beans by at least 3 inches.
Cook slowly stirring occasionally until beans are tender, approximately 1 1/2 to 2 hours.
In the last 30 minutes of cooking mash some of the beans to thicken the gravy.
Add the smoked sausage and season to taste with salt and pepper.
(The heat may be increased to evaporate excess water if the beans are too watery.).
Stir to prevent sticking.
Serve over steamed rice.

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