Best 12 Red Beans And Rice With Smoked Sausage 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.

RED BEANS AND RICE

Steps:

• In a large skillet heat the vegetable oil over medium-high heat. Saute the onion, celery, green bell pepper, and garlic until tender. Add the smoked sausage, Neelys Dry Rub, thyme, salt and pepper. Saute for about 5 minutes then add the red beans, chicken stock and bay leaves. Let simmer uncovered on low for 1 1/2 hours. Stirring occasionally and adding water, if necessary.
• While the beans are cooking add all the ingredients for the rice to a small saucepan over medium heat. Cover and let cook for 15 minutes. Once the rice is cooked, let stand for 5 minutes. Serve with the red beans.

SAUSAGE & BEANS WITH RICE

Steps:

• In a large skillet, saute onion and green pepper in oil until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Pour into a greased 13-in. x 9-in. baking dish., Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until liquid is absorbed and rice is tender.,

CROCK POT RED BEANS AND RICE WITH ANDOUILLE SAUSAGE

Steps:

• Gather the ingredients.
• Put the dried beans in a bowl of cold water and swish them around to rinse. Discard floating beans.
• Drain the beans in a colander and pick them over, looking for any small stones or malformed beans.
• Put the beans in the crockery insert of a slow cooker .
• Add 1 1/2 quarts of water to the beans along with the celery, onion, ​garlic, bay leaves, and crushed red pepper flakes.
• Cover the slow cooker and cook the beans on low for about 6 to 7 hours, or until the beans are tender. Or cook them for about 3 1/2 to 5 hours on high.
• Heat the vegetable oil in a skillet over medium heat. Add the diced andouille sausage and cook, stirring, until the sausage is nicely browned.
• Add the sausage and bell pepper to the beans. Taste and add 2 to 3 teaspoons of kosher salt, or to taste.
• Cover and continue cooking on low for about 1 hour longer.
• Meanwhile, cook the rice in a rice cooker or on the stovetop following package directions.
• Mound the rice on a plate or in a bowl, ladle the beans over the rice, and serve with freshly baked bread or cornbread if desired.

RED BEANS & SMOKED SAUSAGE

Steps:

• 1. Place everything in crock pot and cook on high for 7 - 7 1/2 hours, or until beans are tender. The last 30 minutes, I added 1/2 cup Basmati rice. Just to thicken some. You can either add the rice like I did, or serve over hot cooked rice.
• 2. Enjoy!

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.

SMOKED SAUSAGE AND RED BEANS

Steps:

• In a 6 quart or larger slow cooker, combine the smoked sausage, kidney beans, onion, garlic, rice and water. Season with Cajun seasoning, hot pepper sauce, salt and bay leaf. Cover and set on High. Once it gets heated through, stir to distribute everything evenly. Cover and cook on Low for 6 hours or on High for 4 hours.

RED BEANS AND RICE

Steps:

• Heat olive oil in heavy large Dutch oven over medium heat. Add sausage, onion and garlic and sauté until onion is brown, about 15 minutes. Mix in kidney beans with their juices, broth and Creole seasoning. Reduce heat to medium-low; cover and simmer until flavors are blended and mixture is very thick, stirring occasionally, about 45 minutes.
• Divide cooked rice among large shallow soup bowls. Spoon bean mixture over rice and serve.

SAUSAGE RED BEANS 'N' 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.

UPTOWN RED BEANS AND RICE WITH SAUSAGE

Steps:

• Heat oil in medium saucepan on medium-high heat. Add Sausage; brown on both sides.
• Stir in Rice Mix and water. Bring to boil. Reduce heat to low; cover and simmer 20 to 25 minutes or until rice is tender, stirring occasionally.
• Remove from heat. Let stand 5 minutes before serving.

RED BEANS AND RICE

Steps:

• Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
• In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
• Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
• Serve over rice and garnish with green onions.