Red Beans And Sausage Recipes

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RED BEANS AND RICE WITH SAUSAGE



Red Beans and Rice With Sausage image

A new favorite of ours! This recipe is adapted from a magazine. The stand time of 10 minutes is not included in prep or cook time.

Provided by Lvs2Cook

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb spicy smoked sausage
1 large onion, diced
2 celery ribs, diced
3 garlic cloves, minced
2 teaspoons cajun seasoning, divided
2 cups uncooked long grain rice
2 (14 ounce) cans chicken broth
2 (15 ounce) cans kidney beans, rinsed and drained
1 (15 ounce) can diced tomatoes
2 bay leaves
1/2 cup chopped fresh parsley

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.

Nutrition Facts : Calories 624.4, Fat 22.5, SaturatedFat 7.6, Cholesterol 53.9, Sodium 1520.2, Carbohydrate 78.2, Fiber 10, Sugar 6.3, Protein 25.1

VIKKI'S RED BEAN SAUSAGE



Vikki's Red Bean Sausage image

I went to a great restaurant in Savannah one summer and had red beans and rice. When I came home, I tried to figure out just how they made it. I haven't figured it out exactly, but this recipe is a pretty good imitation. Serve with hot white rice, fried potatoes, and cornbread if desired.

Provided by Victoria Caylor

Categories     Meat and Poultry Recipes     Pork

Yield 14

Number Of Ingredients 14

2 tablespoons vegetable oil
1 pound smoked sausage of your choice, sliced
1 onion, chopped
1 green bell pepper, chopped
½ teaspoon minced garlic
2 tablespoons dried parsley
1 teaspoon paprika
1 teaspoon cayenne pepper
1 tablespoon ground black pepper
2 (15 ounce) cans dark red kidney beans
1 (15 ounce) can light red kidney beans
2 (14.5 ounce) cans diced tomatoes
5 green chile peppers, chopped
1 teaspoon salt

Steps:

  • Heat oil in a large skillet over medium high heat. Add sausage and onion and saute until onions are translucent. Add bell pepper, garlic, parsley, paprika, cayenne pepper and ground black pepper. Saute all together, stirring occasionally, until bell pepper is a little tender (about 10 minutes).
  • Drain and rinse kidney beans. Add all kidney beans, tomatoes and chile peppers. Stir to mix together, reduce heat to medium and let simmer for 25 to 30 minutes. Add salt to taste while simmering. Serve hot.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 20.2 g, Cholesterol 21.1 mg, Fat 9.4 g, Fiber 6.8 g, Protein 10.4 g, SaturatedFat 2.8 g, Sodium 906.3 mg, Sugar 3.8 g

RED BEANS AND RICE WITH SAUSAGE



Red Beans and Rice with Sausage image

This recipe was given to me by my sister. It's a hearty dish, and wonderful for the cold winter months. To make a little meatier, I cut up a small ham steak in cubes and add the cubed ham the last 20 minutes. Serve over cooked rice.

Provided by Donna Gandy

Categories     Side Dish     Rice Side Dish Recipes

Time 11h30m

Yield 8

Number Of Ingredients 12

2 cups dried red beans
½ teaspoon dried minced garlic
1 tablespoon dried minced onion
2 teaspoons salt
1 bay leaf
1 teaspoon white sugar
¼ teaspoon ground cayenne pepper
1 teaspoon celery seed
1 teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
1 ham hock
1 pound smoked sausage, sliced

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.

Nutrition Facts : Calories 345.1 calories, Carbohydrate 12.2 g, Cholesterol 55.6 mg, Fat 23.6 g, Fiber 3.9 g, Protein 20.2 g, SaturatedFat 8.3 g, Sodium 1449.8 mg, Sugar 2.7 g

RED BEANS AND SAUSAGE



Red Beans and Sausage image

Turkey sausage, beans and a zesty blend of spices make this a deliciously unique meal.-Cathy Webster, Morris, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

1 tablespoon canola oil
1 medium green pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
2 cans (16 ounces each) kidney beans, rinsed and drained
1/2 pound smoked turkey sausage, sliced
1 teaspoon Cajun seasoning
1/8 teaspoon hot pepper sauce
3/4 cup water
Hot cooked rice, optional

Steps:

  • In a large saucepan, heat oil over medium heat; saute pepper and onion until tender. Add garlic; cook and stir 1 minute., Stir in beans, sausage, Cajun seasoning, pepper sauce and water; bring to a boil. Reduce heat; simmer, uncovered, until heated through, 5-7 minutes. If desired, serve with rice.

Nutrition Facts : Calories 212 calories, Fat 4g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 706mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 8g fiber), Protein 16g protein. Diabetic Exchanges

EXTREMELY EASY LOUISIANA HOMESTYLE REDBEANS AND SAUSAGE



Extremely Easy Louisiana Homestyle Redbeans and Sausage image

There are good red beans and sausage recipes and there are bad. Sadly, most are bad. They are either too bland, too watery or too seasoned. This recipe will make you feel like you're a master Cajun chef! I personally think that Popeye's fast food has the best red beans on the planet, but these are a close second and it's LOT cheaper. Please note: In order to make this taste as intended, you will want to use the ingredients I list, including the EXACT brand names. Using the correct ingredients will yield a rich, creamy, smokey flavored red beans and sausage delight! Best served in a double portion over a single portion of white rice. For a unique flavor, substitute white rice with cajun dirty rice, which is rice dressing as most cajuns call it.

Provided by nevaro

Categories     Pork

Time 40m

Yield 6 Cups, 6-8 serving(s)

Number Of Ingredients 7

32 ounces red beans (2 regular cans of Blue Runner Creole Cream Style)
1 lb smoked sausage (Richard's Brand Beef and Pork works best)
1/2 cup warm water
2 tablespoons creole seasoning (Tony Chachere's Original)
1 teaspoon dried Italian seasoning (The cheap oregano and thyme type will work)
1/2 teaspoon salt (optional)
1 teaspoon ground black pepper

Steps:

  • Slice the Richard's Beef and Pork Sausage into medium-thin slices.
  • Put the sliced sausage into a 3-4 quart pot and brown on low to medium heat. Add the 2 Tbs. of Tony Chachere's Seasoning when sausage begins to simmer and stir. Allow the sausage to brown and crisp, but be careful not burn! Stir regularly until the sausage has browned properly. Do not drain the remaining oil.
  • While the sausage is browning, open both cans of Blue Runner Cream Style Red Beans and put aside until the sausage is browned to your satisfaction.
  • Lower your heat to lowest setting and add the 1/2 cup of warm water and both cans of red beans to the sausage.
  • Add 1 teaspoons Dry Italian Seasoning, 1 teaspoons Ground Pepper and the optional 1/2 teaspoons of Salt and stir well. Pay attention to make sure nothing is sticking to the bottom of the pot.
  • Increase the stove heat to just above the lowest setting, cover and allow to simmer for 30 minutes. Make sure to check and stir every few minutes. If too much liquid has evaporated, add a little warm water and stir.
  • Serve over white rice or dirty rice in a 2:1 ratio (Twice the amount of red beans to white rice portion).
  • Note: You can substitute Richard's brand sausage with Savoie's brand easily, but if neither is available, you'll have to trust your instincts on what type to get. Most people in Louisiana know and love Blue Runner's brand of home-style beans, so if it isn't available in your area, you can try to substitute with another brand. Chances are it won't taste as good, and you'll have to mash and season the beans more. Local Louisiana Wal-Mart stores should carry Blue Runner, though.
  • For an added kick you can use "hot" flavored sausage instead of regular.
  • Refrigerate or freeze left-overs. When reheating, add a small amount of water.

SAUSAGE RED BEANS 'N' RICE



Sausage Red Beans 'n' Rice image

This easy-to-make recipe has been a staple in my recipe file for about 10 years. My husband and I both enjoy cooking it.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 10

1/4 cup chopped green pepper
2 tablespoons onion, chopped
1 garlic clove, minced
1-1/2 teaspoons butter
1/4 pound fully cooked smoked sausage, cut into 1/2-inch slices
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup canned Ranch Style beans (pinto beans in seasoned tomato sauce), undrained
1/8 teaspoon dried oregano
1/8 teaspoon pepper
Hot cooked rice

Steps:

  • In a skillet, saute green pepper, onion and garlic in butter until crisp-tender. Add sausage; cook and stir until browned. Add the tomatoes, beans, oregano and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. Serve with rice.

Nutrition Facts :

RED BEANS WITH ANDOUILLE SAUSAGE



Red Beans with Andouille Sausage image

This budget-friendly Southern supper is just right for fall. Andouille is a spicy Cajun pork sausage. As an alternative, you can use kielbasa or another type of smoked sausage.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h20m

Number Of Ingredients 6

1 teaspoon vegetable oil
1 pound andouille sausage, halved lengthwise and cut into 1-inch pieces
1 medium onion, diced small
2 garlic cloves, finely chopped
1 bag (1 pound) dried, small red beans, soaked overnight and drained
Coarse salt and ground pepper

Steps:

  • In a large saucepan, heat oil over medium. Add andouille; cook until fat is released and sausage is slightly golden in spots, 10 to 12 minutes. Using a slotted spoon, transfer to a plate. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add beans and 4 1/2 cups water; bring to a boil. Reduce to a simmer, partially cover, and cook until beans are tender, 1 to 1 1/2 hours, adding more water if necessary. Stir in andouille and heat through; season with salt and pepper.

Nutrition Facts : Calories 618 g, Fat 23 g, Fiber 20 g, Protein 41 g

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