Best Red Beans Sausage And Rice Recipes

RED BEANS AND RICE WITH SAUSAGE

Steps:

• Pick over the dried beans, and soak them in water overnight.
• The next day, drain off the soaking water, and place the beans in a large pot or slow cooker. Cover with water, and stir in the dried garlic and onion, salt, bay leaf, sugar, cayenne pepper, celery seed, cumin, and crushed red pepper flakes. Push the ham hock down into the beans. Bring to a boil, reduce the heat, and simmer over low heat for 3 to 4 hours.
• Stir in the smoked sausage, simmer for 20 more minutes, and serve.

RED BEANS AND RICE WITH SAUSAGE

Steps:

• Cut smoked sausage into 1/4 inch thick slices. Cook in a large Dutch oven over medium-high heat 8 to 10 minutes or until browned.
• Remove sausage and drain on paper towels. Reserve 1 teaspoon drippings in pan.
• Saute onion and celery in hot drippings over medium-high heat 4 to 5 minutes.
• Stir in garlic, 1/2 teaspoon Cajun seasoning, and rice. Saute 3 minutes.
• Stir in broth, next 3 ingredients and remaining 1 1/2 teaspoons Cajun seasoning. Bring to boil; cover, reduce heat and simmer 15 to 20 minutes.
• Remove from heat; stir in sausage and parsley; let stand, covered for 10 minutes or until rice is tender.
• Serve with hot sauce if desired.

INSTANT POT® RED BEANS AND RICE WITH SAUSAGE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and let heat about 30 seconds. Add sausage and cook for 5 minutes. Transfer to a plate using a slotted spoon and set sausage aside.
• Add onion, bell pepper, and celery to the Instant Pot and cook for 3 minutes. Add garlic, Creole seasoning, thyme, and oregano; cook 2 minutes more. Turn pot off.
• Add beans, broth, hot sauce, and bay leaf to the Instant Pot with the vegetables. Close and lock the lid. Select high pressure and set the timer for 30 minutes. Allow 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
• Remove bay leaf from the pot and discard. Add reserved cooked sausage. Select Saute function. Cook, stirring frequently to mash some of the beans and thicken the mixture, for about 10 minutes. Turn off pot and let stand for 10 minutes.
• Serve beans over hot cooked rice garnished with parsley and green onions.

NEW ORLEANS-STYLE RED BEANS AND RICE WITH SAUSAGE FULCHER

Steps:

• In a bowl soak beans in water to cover by 2 inches overnight. In a 6-quart heavy kettle combine all ingredients except 1/2 pound sausage. Bring mixture to a boil and simmer, covered, over moderate heat 1 1/2 hours. Remove lid and cook mixture at a bare simmer 1 hour more, adding more water if mixture is too thick.
• Remove 1 cup bean mixture and mash to a paste. Stir bean paste and remaining 1/2 pound sausage into bean mixture and simmer 5 minutes. Serve bean mixture with rice.

AUTHENTIC AND QUICK RED BEANS AND RICE (WITH ANDOUILLE SAUSAGE)

Steps:

• Heat one cup of water and soak bay leaves in the water for at least 30 minutes.
• In a large skillet, heat olive oil over medium heat. Add diced celery and cook 1-2 minutes. Then add diced Onion, bell pepper, and garlic and cook 3-4 minutes.
• Transfer vegetables to large stock pot. Drain kidney beans, reserving some of the liquid, and add beans to pot. Add one can of diced tomatoes (with liquid) to stock pot. Remove the bay leaves from the hot water and add the seasoned liquid to the pot. (If the bay leaves have not soaked long enough, you can add them later). If additional liquid is needed, add some of the reserved liquid from the beans or a small amount of water.
• In the same skillet you sauteed vegetables in, add Andouille sausage and cook over medium heat. You can slice the sausage then cook it or cook whole sausage then let cool and slice.
• Add cayenne pepper, thyme, sage, parsley, and Cajun seasoning to the stock pot with the beans and vegetables. Bring to a slight boil, and then reduce heat to medium-low. Simmer for 1 hour.
• Stir cooked sausage into beans, and continue to simmer for 30 minutes. At this point, you can add Goya brand Sofrito (a sauce used to season soups and stews) or 1 packet Sazon Goya (a seasoning packet that contains MSG) if desired. You can find Goya products in the Mexican food aisle of the grocery store.
• Add additional water, salt, pepper, or Creole seasoning to taste, if needed.
• Meanwhile, prepare the rice. In a saucepan, put 1 Tablespoon butter, and 2 cups water for every one cup dry rice and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Serve beans over steamed white rice. Serve Louisiana Hot Sauce at the table, if desired.

RED BEANS AND RICE WITH SMOKED SAUSAGE- NEW ORLEANS STYLE

Steps:

• Place beans in Dutch oven and cover generously with water; let soak 30 minutes.
• Add all remaining ingredients to beans except salt, rice, and hot sauce.
• Bring to a boil over medium-high heat.
• Reduce heat to medium-low, cover and simmer until beans are tender, adding more water if necessary, about 2 1/2 hours.
• Add salt to taste.
• Discard ham bones after cutting any meat from them into bite-sized pieces; return meat to pot.
• Remove about 1/2 cup of beans from mixture and mash to a paste.
• Return mashed beans to pot and stir through.
• Simmer 15 more minutes.
• Serve hot over rice: pass hot sauce, if desired.

BBQ SAUSAGE RED BEANS AND WILD RICE

Steps:

• -Prepare rice w/butter & salt as usual.
• -Pour two cans of beans(w/juice) in lg. sauce pan.
• -Add finely chopped onion and simmer on low for about 10 minute.
• -Once beans just start to split add sage and other spices to taste.
• -Fill lg. skittet 1/3 cup with warm water and wisk in bbq sauce.
• -Cut polish Sausage into 1/2 inch slices and lay flat in pan heat on med. flipping occasionly until meat begins to curl slightly( be careful not to burn or stick meat to pan). When Sausage curls the water/bbq mix should be pretty thick.
• -Mix Sausage/sauce into beans(hence the lg sauce pan.). Serve over rice.

RED BEANS AND RICE WITH ANDOUILLE SAUSAGE

Steps:

• In a large pot or Dutch oven, heat the fat over med-high heat.
• Add the sausage and cook until golden, 5-7 minutes.
• Add the onion, bell pepper, celery, and garlic.
• Cook, stirring, until softened, 5-7 minutes.
• Stir in the cumin and thyme and cook for 1 minute.
• Add the beans, salt, hot sauce, bay leaves, and enough water to cover the beans by 2 inches.
• Bring the mixture to a boil.
• Immediately decrease heat to a simmer, cover, and cook for 1 ½ hours.
• Uncover and simmer until the beans are tender and the sauce has thickened, 30-45 minutes, adding more water if necessary.
• Remove and discard the bay leaves.
• Serve over rice, topped with scallions.
• Garnish with parsley.

GROUND BEEF AND SAUSAGE IN RED BEANS AND RICE

Steps:

• Prepare the rice in a large pot according to package directions.
• Cut the kielbasa into 1-inch chunks and quarter the chunks. Place in a large skillet over medium-high heat for about 5 to 10 minutes, or until lightly browned. Season with cayenne pepper to taste. Transfer this to the pot with the rice, reserving the grease in the skillet.
• In the same skillet over medium-high heat, saute the ground beef for 5 minutes. Stir in the rice, and onion; reduce heat to medium and saute for 5 more minutes. Drain well and add to the pot. Stir the kidney beans, pinto beans, and pork and beans into the pot. Add a little water, if necessary, and simmer over low heat until ready to serve.

RED BEANS AND RICE WITH SMOKED SAUSAGE

Steps:

• 1. Soak beans overnight in cold water. Drain and put the beans in a large pot or Dutch oven. Add fresh water to cover, along with the sausage and ham, onion, garlic, thyme, pepper, sage and cayenne. Bring to boil over medium high heat.
• 2. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary to keep them from drying out. This will take 2 to 3 hours. Add salt to taste. Discard ham bones.
• 3. Remove about 1/4 cup of beans from mixture and mash; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice.

RED BEANS AND RICE WITH SAUSAGE

Steps:

• Start the rice cooking: 1) Boil the water 2) Add 1 teaspoon chili powder and two teaspoons tomato paste and mix thoroughly 3) Add rice 4) Reduce heat to medium-low 5) Cover. The rice should be done in about 30 minutes.
• In a fry pan, add oil and set heat to medium-high. Add garlic and saute for 5 minutes.
• Add meat and cajun seasoning and salt and cook until the meat is mostly done.
• Add beans after rinsing them thoroughly.
• Mix 2 teaspoons tomato paste, 1 teaspoon bouillon, 1/2 cup water, and 1 tablespoon cornstarch together, then add to the meat mixture.
• Mix everything together very well in the fry pan and reduce heat to low, cover, and wait until the rice is done.
• Once the rice is finished, mix it together with the meat mixture and serve.

RED BEANS AND RICE WITH TURKEY SAUSAGE

Steps:

• In a large skillet that has been coated with cooking spray, saute celery, onions and garlic until tender. Add water, beans, oregano, thyme, red pepper flakes and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. , Remove about 1-1/2 cups of bean mixture and mash with a fork. Return to skillet. Add sausage; bring to a boil. boil for 5 minutes or until bean mixture reaches desired thickness. Serve over rice.

GROUND BEEF AND SAUSAGE RED BEANS AND RICE

Steps:

• Prepare the rice in a large pot according to package directions.
• Cut the kielbasa into 1-inch chunks and quarter the chunks. Place in a large skillet over medium-high heat for about 5 to 10 minutes, or until lightly browned. Season with cayenne pepper to taste. Transfer this to the pot with the rice, reserving the grease in the skillet.
• In the same skillet over medium-high heat, saute the ground beef for 5 minutes. Stir in the rice, and onion; reduce heat to medium and saute for 5 more minutes. Drain well and add to the pot. Stir the kidney beans, pinto beans, and pork and beans into the pot. Add a little water, if necessary, and simmer over low heat until ready to serve.

RED BEANS AND RICE WITH ANDOUILLE SAUSAGE

Steps:

• Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until sizzling hot (see Know-how, page 100). Add the ham and cook and stir for about 5 minutes, until it begins to brown. Reduce the heat to medium, stir in the onions and bell peppers, and cook, stirring occasionally, for about 10 minutes more, until the onions are soft and light brown and the peppers are brightly colored and tender. Add the garlic and cook for 1 minute more, stirring constantly.
• Add the beans, 1/2 cup of the parsley, the Worcestershire sauce, bay leaves, 1 1/2 teaspoons of the thyme, the red pepper flakes, black pepper, hot sauce, and salt to taste. Add enough water to cover the beans by about 2 inches and simmer, uncovered, for about 2 hours, stirring occasionally, until the beans are tender. Add more water if needed; the beans should always be covered by at least 1 inch of water.
• When the beans are tender, remove the bay leaves, stir in the sausage and remaining 1 1/2 teaspoons thyme, and cook for about 30 minutes more, stirring occasionally, until the beans develop a thick, creamy gravy. Stir in the remaining 1/2 cup parsley and season with additional salt and black pepper, if desired.
• Serve hot over a bed of steamed white rice or Carolina Gold Rice, garnished with the scallions and with extra hot sauce on the side.

NEW ORLEANS RED BEANS AND RICE WITH SAUSAGE FULCHER

Steps:

• In a bowl soak beans in water to cover by 2 inches overnight.
• In a 6-quart heavy kettle combine all ingredients except 1/2 pound sausage.
• Bring mixture to a boil and simmer, covered, over moderate heat 1 1/2 hours.
• Remove lid and cook mixture at a bare simmer 1 hour more, adding more water if mixture is too thick.
• Remove 1 cup bean mixture and mash to a paste.
• Stir bean paste and remaining 1/2 pound sausage into bean mixture and simmer 5 minutes.
• Serve bean mixture with rice.

LOUISIANA RED BEANS AND RICE WITH ADOUILLE SAUSAGE

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!

SAUSAGE-STUDDED RED BEANS AND RICE

Steps:

• Cook rice according to package directions. Meanwhile, saute sausage, onion and celery in a large saucepan until vegetables are crisp-tender, about 5 minutes. Stir in beans, tomatoes and seasoning. Reduce heat; cover and simmer until heated through, about 10 minutes. Stir in rice; heat through.

RED BEANS, SAUSAGE AND RICE

Steps:

• Prepare beans by soaking overnight or boiling the day to make it. Cut sausage in half length then in bite size pieces.Cut salt pork or bacon in pieces and brown with sausage in skillet. When done remove and put aside. Add garlic, onion, celery and bell pepper. When veggies start to soften add cumin, bay leaf, black pepper and cayenne. Add tomatoes, water and boullion and bring back to a boil. In crock pot or on stove add all ingredients except rice together. Cook in crock pot 6-8 hours or on stove 2 hours or until beans are soft. Serve over rice.

RED BEANS AND RICE WITH SAUSAGE RECIPE - (4.5/5)

Steps:

• Cook rice according to package directions. Slice sausage on the diagonal into quarter size pieces. Brown in skillet for 3-5 minutes. While that is cooking - dice the celery, peppers, onion and garlic. Then add to sausage in skillet. Continue to cook until vegetables are tender. Next add water bay leaves, cayenne pepper and beans to skillet. Cover and simmer for 15-20 minutes. When done remove bay leaves and serve over rice.

RED BEANS AND RICE WITH SAUSAGE

Steps:

• Brown Kielbasa in 12-inch skillet over medium-high heat, stirring frequently.
• Stir in green pepper and celery and cook, stirring occasionally, until tender, about 4 minutes. Stir in Knorr Cajun Sides Red Bean & Rice and water, Bring to a boil over high heat. Reduce heat to low and simmer uncovered 7 minutes or until rice is tender.