Best Louisiana Red Beans And Sausage Recipes

LOUISIANA RED BEANS AND RICE WITH ADOUILLE SAUSAGE

Louisiana Red Beans and Rice with Adouille Sausage image

Cajun cuisine is the style of cooking named for the French-speaking Acadian or "Cajun" immigrants deported by the British from Acadia in Canada to the Acadiana region of Louisiana. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, special made...

Provided by Diane Atherton

Time 3h10m

Number Of Ingredients 18

Ingredients

1 lb dried red beans
6 c water
1/4 c dry white wine, optional
1/4 c olive oil, extra virgin
1 large onion, chopped
1 large bell pepper, chopped
4 clove garlic, minced (about 2 tablespoons)
2 celery stalks, chopped
2 bay leaves
1 tsp salt, optional
1/2 tsp cayenne pepper
1 tsp cajun seasoning
1 tsp everglades all purpose seasoning (or you can use a seasoning salt)
1 tsp thyme, dried
1/4 tsp sage, dried
1 Tbsp parsley flakes
1 lb andouille sausage, sliced
cooked white rice

Steps:

1. Soak beans according to package instructions. For this recipe I used this method of soaking beans: clean beans with fresh water. Place beans in large pot and cover with water (6 cups). Bring to a boil and boil for 2 minutes. Remove from heat and let them set for 1 hour. NOTE: I usually add a little salt to the water.
2. While beans are soaking; chop up vegetables; set aside.
3. Measure out the seasonings; set aside.
4. Rinse beans, and transfer to a large pot; cover with 6 cups water; add wine, stir in vegetables, olive oil and seasonings.
5. Over a medium heat bring to a boil, and then reduce heat to medium-low. Simmer with lid cracked open for 1 1/2 hours.
6. Add sausage and continue to simmer an additional 30 minutes.
7. Spoon over rice and serve with oven fresh sweet cheesy cornbread. Enjoy!

LOUISIANA RED BEANS AND SAUSAGE

Louisiana Red Beans and Sausage image

This is something I've been making as long as I can remember! Of course it's better known as Red Beans and Rice but this recipe is for the Red Beans and Sausage (with Pulled Pork) and the rice is just a small part of this dish (serve over rice). Please see "Direction #7" for additional info.

Provided by Staci Ojeda

Categories Other Main Dishes

Number Of Ingredients 8

Ingredients

1- 2 bags small red kidney beans (dried beans)
chopped onion, green bell pepper, celery and green onion according to taste, i use 1 whole bell pepper, 2 celery stalks, 2 green onion stalks and about half an onion (depending on size)
2, 1 lb pkg of sliced sausage (whichever kind you like, usually only use 3 links)
garlic, oregano, parsley, bay leaves and basil (to taste)
3 lb or so picnic pork roast (cooked in oven or slow cooker)
3-4 ham hocks
tabasco or louisiana hot sauce to taste
1-3 box chicken stock (low sodium)

Steps:

1. Soak beans according to package directions. I prefer the overnight soak but it's up to you. Cook beans according to package directions in chicken stock, keeping beans covered and adding stock as needed to keep beans covered. Add 3-4 ham hocks when you start cooking your beans. You can use water for cooking but the end result will not be as flavorful. If you run out of stock and need extra "juice" please feel free to add water but adjust seasonings according since the plain water will dilute the seasonings some.
2. chop onion, bell pepper, celery, green onion according to taste. My usage in ingredients is for using 1 1/2 bags of beans. After beans are cooked mash some beans with a potato masher but not all beans, this is to thicken up your juice and then add veggies.
3. Add in pulled pork that you have cooked in your slow cooker or oven, removing fat before adding to pot. If you leave fat on your meat it will make the dish greasy, the sausage will add enough flavorful grease that you won't want or need any extra. :)
4. slice and halve sausage links and add to beans and veggies and pulled pork.
5. season with garlic, oregano, parsley, bay leaves and basil to taste. You can begin seasoning when you start cooking your beans (I do).
6. Tabasco or Louisiana Hot Sauce to taste.
7. You are going to need a large pot, like a gumbo, chowder type pot to make this in. Taste your juices as you go along to see what seasonings you need to add. I season as it's cooking and I let it cook for at least an hour (once everything is in the pot) on simmer, stir frequently to prevent sticking. This is better made the day before serving so all the flavors can come together overnight. It just gets better and better with each passing day and it freezes well. Even tho there are only 4 of us I still make this huge pot and we will eat on it for a couple of days and then I'll freeze the left overs and a month or so later I'll get the container out and thaw it out, reheat it good and serve again. Ladle generously over a bowl of rice and serve with bread and a salad if you want. I find that dried beans absorb the seasoning better than canned beans. In the pic I have posted you see two different beans, that's what happens when you get your husband to pick up the beans and he grabs two small and large beans, but it turned out fine anyway. :)