Cajun Sausage And Red Beans Food

CAJUN SAUSAGE AND RICE FROM KNORR®

Steps:

• Cook sausage in large nonstick skillet over medium-high heat, stirring occasionally, until cooked through. Remove and set aside.
• Add Spread and green pepper and cook, stirring occasionally, 3 minutes or until tender.
• Stir in water and Knorr® Cajun Sides™ - Red Beans & Rice and bring to a boil. Continue boiling over medium heat, stirring occasionally, 10 minutes or until rice and beans are tender. Stir in sausage; heat through.

CAJUN-STYLE BEANS AND SAUSAGE

Steps:

• In a large skillet coated with cooking spray, brown sausage. Transfer to a 5-qt. slow cooker. Stir in beans, tomatoes, vegetables, garlic and seasonings., Cook, covered, on low until vegetables are tender, 6-8 hours. Serve with rice.

CAJUN STYLE RED BEAN AND RICE SOUP

Steps:

• In a large pot over high heat, heat the oil. Add the bacon and saute for 2 minutes. Add the onions, bell pepper, garlic, bay leaves, sausage and ham hock and saute for 2 more minutes.
• Add the beans and saute for 2 more minutes. Stir in the Cajun-style seasoning, Worcestershire sauce and stock. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
• Add the salt, cover the pot and simmer for an additional 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock.
• Ladle soup into individual bowls. Top each serving with 1/4 cup rice and 1 tablespoon green onion.

SPICY CAJUN SAUSAGE AND RICE SKILLET

Steps:

• In a large nonstick skillet, cook and crumble sausage with onion and pepper over medium-high heat until no longer pink, 5-7 minutes., Stir in tomatoes, broth, Cajun seasoning, pepper and contents of rice bags; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 8-10 minutes. If desired, serve with hot sauce.

CAJUN SAUSAGE & RED BEANS RECIPE

Steps:

• Check red beans for any small pebbles then rinse thoroughly.
• Add beans, water to the crock pot.
• Chop all the veggies and add to the crock pot.
• Next, chop the sausage.
• Complete it with creole seasoning (I used Tony's).
• Turn the crock pot on high for 7 hours. When ready to eat, prepare your rice.
• Pour red beans over brown rice and serve.

RED BEANS AND SAUSAGE

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.

PRESSURE-COOKER CAJUN-STYLE BEANS AND SAUSAGE

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; brown sausage. Add broth; cook 1 minute, stirring to loosen browned bits. Press cancel. Stir in beans, tomatoes, vegetables, garlic and seasonings., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Serve with rice., Freeze option: Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little water if necessary.

AUTHENTIC LOUISIANA RED BEANS AND 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.

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.

AUTHENTIC CAJUN RED BEANS

Steps:

• Sort and rinse the red beans. Cover the beans with cold water about 2 inches above the red beans. Let the beans soak overnight. Drain and rinse the beans under cold water before cooking them. (This does not include water listed in the recipe)
• Place the ham hocks, 9 cups of water, celery, yellow onions, green bell peppers, bay leaves, and seasonings in a 6-quart sizeable Dutch oven; stir the mixture well. Cover the Dutch Oven with a tight-fitting lid and bring to a full boil over high heat. Remove the cover, reduce the heat, and simmer for 1 hour, stirring occasionally.
• Remove the ham hocks from the Dutch Oven and set them to the side. (Shred the ham hocks while waiting) Do not discard the water in the Dutch Oven
• Add the drained and rinsed beans and about 4 more cups of the water to the Dutch Oven; bring to a boil, reduce heat, and simmer 30 minutes, stirring occasionally.
• Next, add two more cups of water and simmer for 30 minutes, stirring often. Add the sliced andouille sausage and continue simmering for about 25-35 minutes, Stirring the bottom of the Dutch oven to ensure the beans do not stick.
• Add the shredded ham hocks to the Dutch Oven and cook and stir for 10 minutes more.
• Serve over long-grain rice and add hot sauce and green scallions for a little more kick.

RED BEANS AND RICE

Steps:

• Rinse and clean beans good.
• Put into a large soup pot.
• Add water.
• Slice onion and sausage into beans.
• Add cajun seasoning and garlic powder.
• Bring to a boil and let boil 15 minutes.
• Reduce heat to low and simmer for 2-3 hours, until beans are tender.
• Salt to taste.
• Serve over hot cooked rice.

CAJUN RED BEANS AND RICE SKILLET

Steps:

• This recipe was developed and tested with basmati rice. Cook time will vary if using different types of rice. Check package instructions and adjust accordingly.
• Prepare the Cajun seasoning by combining all ingredients together in a bowl. Stir to combine and transfer to an airtight container. Set aside.
• Add Andouille sausage to a large skillet set over medium heat. Cook, stirring occasionally, until the sausage is browned on each side, approximately 4-5 minutes. Transfer browned sausage to a plate and set aside.
• Heat one tablespoon olive oil in a large skillet and increase to medium-high heat. Add the onion, celery, green pepper, and red pepper.
• Sprinkle with one tablespoon Cajun seasoning and stir to combine. Cook, stirring frequently, until the vegetables soften and develop some color, approximately 5-6 minutes.
• Add remaining olive oil and the rice to the skillet.
• Toast the rice for 1-2 minutes, while stirring continually. Add the chicken broth and deglaze the skillet by lightly scraping the bottom with a spatula or wooden spoon to loosen any browned bits.
• Bring the liquid to a boil, then immediately reduce heat to low. Cover and simmer for 15 minutes.
• Remove lid and add the browned Andouille sausage, kidney beans, and additional Cajun seasoning, if desired. Stir to combine and cover for 5-10 minutes.
• Remove the lid and add the fresh parsley. Fluff the rice with a fork while stirring the parsley into the mixture. Serve immediately.

CAJUN RED BEANS AND SAUSAGE

Steps:

• Soak beans overnight; add water as needed to keep covered.
• Saute turkey necks (if using) in EVOO 4-5 minutes.
• Cook beans in 6 cupes liquid.
• In IP high pressure for 30 minutes. Slow cook on low 6 hours.
• Beans should be tender once cooked.
• Sauté sausage in a small amount of EVOO until browned.
• Remove browned sausage pieces with slotted spoon; set aside. (Do not remove grease from skillet).
• Add diced onion, celery, peppers to skillet; saute 3-4 minutes.
• Add Creole of Cajun season and ALL other seasoning; stir.
• Set aside; keep in fridge3.
• Add sausage and vegetables to bean mixture.
• If using IP, cook on SOUP setting (20 minutes high pressure).
• If using slow cooker, cook on low 1-2 hours.

CAJUN RED BEANS & RICE

Steps:

• Drain red beans, rinse and in a large soup pot combine the beans, and water. Bring to a boil and cook 45 minutes. Add all vegetables, shortening, tomatoes, and seasonings. Cook 1 hour, covered. Stir occasionally.
• Add sausage and cook 45 minutes, or until the beans are cooked.
• Serve with a few tablespoons of rice on top and (optional) dashes of "Louisania Hot Sauce".

CAJUN SAUSAGE AND RED BEANS

Steps:

• Combine all ingredients in crockpot.
• Cover and cook on low 7-8 hours.
• May be served over cooked rice, if desired, or as a thick and zesty soup.

CAJUN RED BEANS WITH ANDOUILLE SAUSAGE (CROCK POT)

Steps:

• In a 4-quart slow cooaker, combine sausage, beans, tomatoes, and green peppers.
• In a medium bowl, stir together rice, vegetable stock, and Cajun seasoning. Pour into slow cooker and stir thoroughly.
• Cover and cook on HIGH setting for 3 to 4 hours. Season with salt and pepper to taste.

CAJUN SAUSAGE, BEANS & RICE

Steps:

• Heat oil in a medium-size skillet over medium heat. Saute onion (and veggies, if using) until onion is translucent. Add kielbasa about halfway through onion cooking.
• Stir in Cajun seasoning and rice and let it lightly toast for 1 minute. Pour in tomatoes (and greens, if using) and water. Stir well.
• Open and drain kidney beans, then add them to the skillet and stir. Cover pan and reduce heat to low. Cook for 15-20 minutes - or until rice is done (time varies depending on the kind of rice).
• Add salt, pepper, and hot sauce to taste. Serve with a salad or steamed vegetables.

EASY CAJUN RED BEANS AND RICE

Steps:

• Add Andouille sausage to a large skillet set over medium heat. Cook, stirring occasionally, until the sausage is browned on each side, approximately 4-5 minutes. Transfer browned sausage to a plate and set aside.
• Heat one tablespoon olive oil in a large skillet and increase to medium-high heat. Add the onion, celery, green pepper, and red pepper. Sprinkle with one tablespoon Cajun seasoning and stir to combine. Cook, stirring frequently, until the vegetables soften and develop some color, approximately 5-6 minutes.
• Add remaining olive oil and the rice to the skillet. Toast the rice for 1-2 minutes, while stirring continually. Add the chicken broth and deglaze the skillet by lightly scraping the bottom with a spatula or wooden spoon to loosen any browned bits.
• Bring the liquid to a boil, then immediately reduce heat to low. Cover and simmer for 15 minutes. Remove lid and add the browned Andouille sausage, kidney beans, and additional Cajun seasoning, if desired. Stir to combine and cover for 5-10 minutes.
• Remove the lid and add the fresh parsley. Fluff the rice with a fork while stirring the parsley into the mixture. Serve immediately. Enjoy!

RED BEANS WITH ANDOUILLE SAUSAGE

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.

CAJUN RED BEANS AND RICE W/ SAUSAGE

Steps:

• Add 3/4 pound dry red beans to a large pot and cover with water. Soak overnight. You may need to add more water as the beans absorb it.
• The next day, add water to fully submerge the beans and bring to a boil over medium-high heat. Reduce heat and let simmer for 3 hours until tender. Add more water as needed.
• Drain and set aside when the beans are tender. You don't need to rinse them.
• Cook the brown rice according to the package instructions. About 45 minutes. 1 cup dry yields 3 cups cooked.
• Chop the garlic and shallot. Slice the veggie sausage into 1/4 to 1/2 inch slices.
• Heat 1/2 cup vegetable broth over medium heat in a 4 quart or larger saucepan.
• Add the garlic and shallot. Cover and steam saute for 2 minutes.
• Add the sliced veggie sausage and stir to combine. Cover and cook for 5 minutes.
• Add the remaining 2 1/2 cups of veggie broth, cooked red beans, lime juice and cajun spice blend. Stir to combine.
• Cover and simmer for 10 minutes until warmed through. Stir occasionally.
• Add the 3 cups cooked brown rice and stir to combine. Continue simmering until warmed through and most of the liquid has been absorbed or has evaporated. About 5 to 10 minutes.
• Serve in a bowl and enjoy.