Red Beans And Rice With Elk Andouille Recipes

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RED BEANS AND RICE WITH ANDOUILLE



Red Beans and Rice With Andouille image

My take on the classic NOLA dish. Make sure to use fresh dried beans, or the cook time may increase (ranchogordo.com is a good source). I do a quick brine on the beans - soak rinsed and picked through beans with 1 TBSP kosher salt in 6 cups water for about an hour. Drain and rinse before adding to pot.

Provided by Chandra M

Categories     Beans

Time 3h

Yield 8-10 serving(s)

Number Of Ingredients 19

1 1/2 lbs dried domingo roja beans
6 slices bacon, chopped
2 large onions, finely chopped
2 green peppers, chopped
3 celery ribs, finely chopped
7 garlic cloves, crushed through garlic press
24 ounces aidells andoullie sausages, sliced in half lengthwise, then in 1/4-inch half rounds
1 1/2 teaspoons fresh ground black pepper
1/8 teaspoon ground cayenne pepper
1 1/2 teaspoons sea salt
4 bay leaves
2 teaspoons dried basil
3/4 teaspoon rubbed sage
8 -10 cups filtered water
1 cup fresh parsley, chopped
1 bunch scallion, thinly sliced
1 1/2 tablespoons red wine vinegar
2 cups long grain white rice
3 cups filtered water

Steps:

  • While the beans are brining, chop / slice the vegetable and meat ingredients.
  • Saute the bacon in a large dutch oven over medium heat until it has rendered most of its fat, but only slightly started to brown.
  • Add the onions and a pinch of salt and cook until translucent, about 8 minutes.
  • Add the bell pepper and celery, cook 4 minutes until starting to soften on the edges. Then add garlic and cook until fragrant, about 1 minute.
  • Move the bacon vegetable mixture to the sides of the pan, add the sausage in the middle and lightly brown both sides.
  • Add the spices (black pepper, cayenne, salt, bay leaves, basil, and sage), drained beans, and water, making sure the beans are submerged by at least 1". Bring to a boil, boil 15 minutes.
  • Cover and reduce heat to simmer for 1.5-2 hours until beans are cooked through and creamy. You may need to add hot water to keep beans submerged.
  • Combine rice and 3 cups water and cook according to package instructions.
  • Remove 1 cup of beans and coarsely mash, then add back to bean pot. Stir in the chopped parsley and scallions. Continue to cook uncovered for 15 minutes until the sauce is creamy.
  • Remove beans from heat, stir in vinegar, and serve over rice.

Nutrition Facts : Calories 494.4, Fat 25.8, SaturatedFat 8.5, Cholesterol 65.3, Sodium 1062.1, Carbohydrate 45.8, Fiber 3.1, Sugar 3.3, Protein 18.5

RED BEANS AND RICE WITH ANDOUILLE SAUSAGE



Red Beans and Rice with Andouille Sausage image

Red Beans and Rice with Andouille Sausage is a savory meal that makes any dinner a great one.

Provided by Paula Deen

Categories     comfort food     Family Supper     International

Time 20m

Yield 8

Number Of Ingredients 15

3 tablespoons lard, bacon fat, or olive oil
1 3/4 cups andouille sausage chopped
1 yellow onion chopped
1 green bell pepper chopped
2 celery stalks with leaves chopped
3 cloves garlic finely chopped
2 teaspoons ground cumin
1 teaspoon dried thyme
1 lb dried red beans
1 1/2 teaspoons salt
1 teaspoon hot sauce
3 bay leaves
6 cups cooked rice
3 tablespoons chopped fresh parsley, for garnish
1/4 cup scallions, sliced

Steps:

  • In a large pot or a Dutch oven, heat the fat, lard or oil over medium-high heat. Add the sausage and cook until golden, 5 to 7 minutes. Add the onion, bell pepper, celery, and garlic. Cook, stirring, until softened, 5 to 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 reduce to a simmer, cover, and cook for 1 ½ hours. Uncover and simmer until the beans are tender and the sauce has thickened, 30 to 45 minutes, adding more water if necessary. Remove and discard the bay leaves. Serve over the rice, topped with the scallions. Garnish with the parsley.

RED BEANS AND RICE



Red Beans and Rice image

Provided by Food Network

Categories     main-dish

Time P1DT3h45m

Yield 6 to 8 servings

Number Of Ingredients 22

1 pound dried red kidney beans
8 cups vegetable or chicken stock, plus more as needed
2 tablespoons vegetable oil
1 large onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 1/2 pounds seasoning meats, such as tasso, ham ends, ham bone or pickled pork, chopped
1 clove garlic, chopped
1/4 cup liquid smoke
1/4 cup Worcestershire Sauce
2 tablespoons granulated garlic
1 tablespoon granulated onion
1 tablespoon freshly ground black pepper
1 tablespoon brown sugar, optional
2 to 3 dried bay leaves
Kosher salt
8 ounces pecan- or hickory-smoked andouille sausage, sliced on the bias
1 1/2 cups long-grain white rice
1/2 cup chopped green onions
1/2 cup roughly chopped fresh parsley
Louisiana-style hot sauce, for serving
Yellow or Creole mustard, for serving

Steps:

  • Put the beans in a large bowl and add enough stock to cover by about 1 inch. Cover and refrigerate for 24 hours. (Water is not recommended for soaking the beans as it adds nothing to the flavor and does not soften the beans quite as well as stock does.)
  • Add 1 tablespoon of the vegetable oil to a large saute pan over medium heat. Add the onions and cook until translucent, 2 to 3 minutes. Then add the celery and bell peppers, and cook until softened, slightly brown and giving off a pleasant aroma, about 3 minutes. Then add the seasoning meats and chopped garlic, and cook until browned, 4 to 5 minutes. Divide in half and reserve.
  • Remove the beans from the refrigerator (they will have expanded nicely and their skins should be bursting by now). Add the beans and soaking liquid to a large stockpot, and add additional stock to cover the beans by several inches.
  • Set the stockpot on the stove, bring it to a slight boil and reduce to a heavy simmer. Stirring vigorously, add the liquid smoke, Worcestershire sauce, granulated garlic, granulated onion, black pepper, brown sugar if using, bay leaves and half of the seasoning meat mixture. Simmer for 2 1/2 to 3 hours. (To get "New Orleans cream-style" beans, which are preferable, you can continue to simmer until the beans break down, about 1 hour more.) Season with salt, remove from the heat and let cool in the stockpot to room temperature. Refrigerate overnight. (The beans can be eaten after seasoning with salt, but refrigerating them overnight improves the flavor of the dish.)
  • Remove the stockpot from the refrigerator and gently reheat on the stove, stirring in 1/2 cup stock to loosen up the coagulated bean mixture. When the beans reach a boil, reduce to a heavy simmer, stirring frequently as to not let the beans at the bottom of the pot burn. Taste and adjust the seasoning as desired.
  • Heat the remaining 1 tablespoon vegetable oil in a small saute pan over medium heat. Add the andouille sausage and cook until brown on both sides, about 1 minute per side.
  • Bring 3 cups water to a boil in a small stockpot. Add the rice, bring it back to a boil and cook for 3 minutes. Cover the stockpot, remove from the heat and let steam for 15 minutes. Remove the lid and transfer the rice to a small baking sheet to cool slightly.
  • Reheat the remaining seasoning meat mixture. Divide the seasoning meat mixture, beans and andouille sausage among bowls, top with a scoop of rice, and sprinkle with the green onions and parsley. Serve with hot sauce and mustard.

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



Authentic and Quick Red Beans and Rice (With Andouille Sausage) image

I modified this from an authentic Louisiana Red Beans & Rice recipe because I didn't have time to soak dried beans. This still has all the flavor, but is faster since it uses canned beans. A nice touch is to use both light and dark kidney beans and to crumble some sausage into the mix. People will ask you for the recipe for this one!

Provided by Slicey

Categories     Stew

Time 2h30m

Yield 8-12 serving(s)

Number Of Ingredients 17

4 (15 ounce) cans light kidney beans
1/4 cup olive oil
1 medium yellow onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
4 stalks celery & tops, chopped
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
2 teaspoons cajun seasoning, like Tony Cachere's Creole Seasoning
1 1/2 lbs andouille sausages, sliced
1 (15 ounce) can diced tomatoes (Fire Roasted)
2 tablespoons sofrito sauce (optional, Goya brand)
1 (1/2 ounce) packet sazon goya (optional)
3 cups long grain white rice, cooked

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.

AUTHENTIC LOUISIANA RED BEANS AND RICE



Authentic Louisiana Red Beans and Rice image

Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.

Provided by MIAMI BEACH

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 11h30m

Yield 8

Number Of Ingredients 16

1 pound dry kidney beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¼ teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice

Steps:

  • Rinse beans, and then soak in a large pot of water overnight.
  • In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
  • Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
  • Stir sausage into beans, and continue to simmer for 30 minutes.
  • Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g

RED BEANS AND RICE WITH ANDOUILLE SAUSAGE



Red Beans and Rice with Andouille Sausage image

Categories     Sauce     Bean     Rice     Side     Lunch     Sausage     Simmer

Yield serves 8 to 10

Number Of Ingredients 17

2 tablespoons olive oil
1 pound smoked ham, cut into 1-inch chunks
2 onions, chopped
2 red or green bell peppers, cored, seeded, and chopped
2 garlic cloves, smashed
2 1/2 cups (about 1 pound) dried red beans, soaked in water overnight and drained
1 cup chopped fresh parsley
2 tablespoons Worcestershire sauce
4 bay leaves
1 tablespoon fresh thyme
1 teaspoon crushed red pepper flakes
1 teaspoon freshly ground black pepper, plus more to taste
3 generous dashes of hot sauce, plus more for serving
Sea salt
1 pound andouille sausage, sliced
Steamed long-grain white rice or Carolina Gold Rice (page 215)
4 scallions, trimmed and minced

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.

CHEF JOHN'S RED BEANS AND RICE



Chef John's Red Beans and Rice image

Any time someone asks the question, 'What exactly is soul food?' the answer should always be 'a comforting bowl of red beans and rice.' Just sit them down, give them a spoon, and when they finish, ask them if they understand. They will.

Provided by Chef John

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 3h45m

Yield 8

Number Of Ingredients 16

1 pound dry red kidney beans
1 tablespoon vegetable oil
12 ounces andouille sausage, diced
1 cup finely diced onion
¾ cup chopped celery
¾ cup poblano peppers
4 cloves garlic, minced
2 quarts chicken broth, or more as needed
1 smoked ham hock
2 bay leaves
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
½ teaspoon cayenne pepper, or to taste
hot sauce to taste
4 cups cooked white rice
2 tablespoons chopped green onion, or to taste

Steps:

  • Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
  • Heat vegetable oil in a large pot over medium heat. Cook and stir sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes. Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes. Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute.
  • Stir red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture; bring to a boil, reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more. Season with salt.
  • Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion.

Nutrition Facts : Calories 541.5 calories, Carbohydrate 62.9 g, Cholesterol 46.4 mg, Fat 20.5 g, Fiber 10.1 g, Protein 25.9 g, SaturatedFat 6.4 g, Sodium 1384 mg, Sugar 3.6 g

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From heb.com


RED BEANS AND RICE RECIPE | COOKING LIGHT
Mash 1/2 cup beans with a fork. Add mashed beans, remaining 2 1/2 cups beans, stock, and ground red pepper to sausage mixture in pan. Bring to a simmer; cook 8 to 10 minutes or until vegetables are tender, stirring occasionally. Stir in 1/4 cup parsley and vinegar. Step 3. Divide rice among 6 bowls; top evenly with bean mixture.
From cookinglight.com


ANDOUILLE AND RED BEANS WITH RICE | PORK RECIPES, ANDOUILLE, HOT …
Nov 10, 2015 - Andouille and Red Beans with Rice recipe: Try this Andouille and Red Beans with Rice recipe, or contribute your own.
From pinterest.ca


RED BEANS AND RICE WITH ELK ANDOUILLE – RECIPES NETWORK
2018-09-01 Step 1. Cover the beans with 2-inches of water and refrigerate overnight. Step 2. Cook the bacon over medium heat in a large pot until crispy. Add the ham and cook until browned, about 4 minutes.
From recipenet.org


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