Spicy Red Beans With Chicken And Andouille Sausage Recipes

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SPICY RED BEANS WITH CHICKEN AND ANDOUILLE SAUSAGE



Spicy Red Beans with Chicken and Andouille Sausage image

This recipe came to The Times in a 2012 article about cooking in a bean hole, a classic method of outdoor cooking popular in Maine. Here's how it works: Dig a hole big enough for the pot you're planning to cook in, then build a fire of hardwood logs in it. Drop a dozen or so rocks into the fire once it's started. When the wood has burned down to embers, remove the rocks using barbecue gloves, put your pot of presoaked beans into the embers, drop the rocks around and on top of the pot, cover everything with dirt and walk away. Come back in about eight hours, and your beans should be ready. Not in the mood to dig a hole in your backyard? No worries. These spicy New Orleans-style red beans with chicken and andouille sausage can just as easily be made in your oven. The slightly sweet creaminess of the beans and the richness of the chicken temper the sharp heat of the andouille sausage and red pepper flakes. Serve over a pile of snowy white rice alongside an ice-cold beer.

Provided by John Willoughby

Categories     dinner, project, main course

Time 3h

Yield 6 servings

Number Of Ingredients 12

1 pound red beans, soaked overnight or quick-soaked, then drained and rinsed
1 tablespoon olive oil
6 bone-in chicken thighs
1 pound andouille sausage (or substitute linguiça), sliced ½ inch thick
1 onion, sliced
1/2 green bell pepper, seeded and roughly chopped
2 stalks celery, roughly chopped
2 tablespoons minced garlic
2 tablespoons filé powder (optional)
2 to 3 teaspoons red pepper flakes
2 teaspoons kosher salt
1 teaspoon black pepper

Steps:

  • Drain and rinse the soaked beans and heat the oven to 350.
  • Heat the oil in a 6-quart Dutch oven or other large, heavy pot over medium-high until hot but not smoking. Add the chicken thighs and brown well, 4 to 6 minutes. Remove the thighs, add the sausage to pot and brown well, another 4 to 6 minutes. Remove the sausage. Add the onion, bell pepper and celery and sauté, stirring occasionally, until tender, 5 to 7 minutes.
  • Add the garlic and sauté, stirring frequently, 1 minute. Add back the thighs and sausage along with the beans, filé powder if using, red pepper flakes, salt and pepper and enough water to cover. Stir well and bring the mixture to a simmer.
  • Cover and transfer the pot to the oven and bake until the beans are tender, 2 1/2 to 3 hours, checking every half-hour or so after the first hour and adding water as needed if all the liquid has been absorbed.

Nutrition Facts : @context http, Calories 862, UnsaturatedFat 30 grams, Carbohydrate 52 grams, Fat 49 grams, Fiber 20 grams, Protein 52 grams, SaturatedFat 15 grams, Sodium 840 milligrams, Sugar 3 grams, TransFat 0 grams

SPICY SAUSAGE, CHICKEN AND BEAN POT



Spicy Sausage, Chicken and Bean Pot image

This one-pot meal is a wink and a nudge to cassoulet -- in 30 minutes.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3/4 pound bulk Italian hot sausage
3/4 pound, 1 package, andouille sausage, cut into 1-inch lengths on an angle
1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks
Salt and freshly ground black pepper
1 large onion, quartered and thinly sliced
2 carrots, shredded
3 to 4 ribs celery from the heart, thinly sliced
1 fresh bay leaf
2 (15-ounce) cans white cannellini beans
5 to 6 fresh sage leaves, thinly sliced
1 cup dry white wine
2 cups chicken stock
1/2 loaf baguette
3 tablespoons butter, melted
A handful fresh parsley sprigs, left whole
3 to 4 sprigs fresh thyme, left whole

Steps:

  • Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Crumble the Italian sausage into large pieces, add to Dutch oven and begin to brown, about 2 to 3 minutes. Add the andouille and crisp at edges, 2 to 3 minutes. Remove browned sausages to a paper towel lined plate and add chicken, season with salt and pepper. Lightly brown chicken a couple of minutes on each side then add veggies and bay leaf, add more salt and pepper and cook 7 to 8 minutes more to soften veggies. Add sausages back to the pan along with the beans and sage. Deglaze with wine and stir in the stock.
  • Turn broiler on and set rack in the middle of the oven.
  • Coarsely chop the bread in food processor into large crumbs, remove blade and toss with melted butter (it melts in 15 seconds in microwave) and the parsley, thyme, salt and pepper. Cover the sausage and chicken with bread and set in oven to brown 2 to 3 minutes. Serve directly from the pot. Keep an eye out for that bay leaf and sprigs!

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

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.

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

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