Louisiana Red Beans And Sausage Food

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.

LOUISIANA RED BEANS AND RICE

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low until vegetables are tender, 3-4 hours. , Stir before serving. Remove bay leaf. Serve with green onions and rice. Freeze option: Discard bay leaf and freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

RED BEANS AND RICE WITH GROUND BEEF

Steps:

• In a heavy bottomed 4 quart pot, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in bacon fat until soft.
• Add the ground beef and cook until browned all the way through.
• Pour in the broth and beans. Add cajun seasoning. Bring to a boil, and reduce to a simmer.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Serve beans over hot rice.

LOUISIANA RED BEANS WITH SMOKED SAUSAGE

Steps:

• Place the beans in a large pot. Sift through the beans with your hands picking out any gnarled or bad beans or any loose pebbles or detritus that may have gotten into the package. Cover the beans with cold water (4-6 cups) cover the pot and let sit overnight to reconstitute.
• Drain the beans and rinse with cold water. Set aside.
• Turn the Instant Pot to Sauté mode and cook the bacon until crispy and fat has rendered. Transfer the bacon to a paper towel lined plate to drain.
• Add the chopped onion, celery, bell pepper, garlic and 1 cup of sliced green onions to the bacon fat and saute for 5-8 minutes or until the vegetables have softened. Stir in the Louisiana seasoning and cook for one minute until fragrant.
• Add the sausage and beans and stir to combine. Pour the chicken broth over the bean mixture and add enough water so that the liquid just covers the beans and vegetables. Add the bay leaf and seal the Instant pot. Set to pressure cook for 15 minutes. Let the pressure in the pot release naturally.
• Ladle out about 2-3 cups of red beans into a bowl (return any chunks of sausage to the Instant Pot).
• Mash or blend the beans in the bowl until they have a smooth, creamy consistency. You can achieve this with a potato masher or pressing the back of a fork against the cooked beans in the bowl, or by transferring the beans to a mini food processor or blender.
• Add the mashed beans back to the rest of the beans and sausage with the chopped parsley and remaining green onion and stir to combine.
• Serve the beans with reserved crispy bacon, extra parsley and scallions, hot sauce and white rice.

AUTHENTIC, NO SHORTCUTS, LOUISIANA RED BEANS AND RICE

Steps:

• Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.
• Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.

LOUISIANA RED BEANS AND SAUSAGE

Steps:

• 1. Soak beans according to package directions. I prefer the overnight soak but it's up to you. Cook beans according to package directions in chicken stock, keeping beans covered and adding stock as needed to keep beans covered. Add 3-4 ham hocks when you start cooking your beans. You can use water for cooking but the end result will not be as flavorful. If you run out of stock and need extra "juice" please feel free to add water but adjust seasonings according since the plain water will dilute the seasonings some.
• 2. chop onion, bell pepper, celery, green onion according to taste. My usage in ingredients is for using 1 1/2 bags of beans. After beans are cooked mash some beans with a potato masher but not all beans, this is to thicken up your juice and then add veggies.
• 3. Add in pulled pork that you have cooked in your slow cooker or oven, removing fat before adding to pot. If you leave fat on your meat it will make the dish greasy, the sausage will add enough flavorful grease that you won't want or need any extra. :)
• 4. slice and halve sausage links and add to beans and veggies and pulled pork.
• 5. season with garlic, oregano, parsley, bay leaves and basil to taste. You can begin seasoning when you start cooking your beans (I do).
• 6. Tabasco or Louisiana Hot Sauce to taste.
• 7. You are going to need a large pot, like a gumbo, chowder type pot to make this in. Taste your juices as you go along to see what seasonings you need to add. I season as it's cooking and I let it cook for at least an hour (once everything is in the pot) on simmer, stir frequently to prevent sticking. This is better made the day before serving so all the flavors can come together overnight. It just gets better and better with each passing day and it freezes well. Even tho there are only 4 of us I still make this huge pot and we will eat on it for a couple of days and then I'll freeze the left overs and a month or so later I'll get the container out and thaw it out, reheat it good and serve again. Ladle generously over a bowl of rice and serve with bread and a salad if you want. I find that dried beans absorb the seasoning better than canned beans. In the pic I have posted you see two different beans, that's what happens when you get your husband to pick up the beans and he grabs two small and large beans, but it turned out fine anyway. :)

LOUISIANA RED BEANS AND RICE

Steps:

• 1.Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. 2.Cook sausage, stirring constantly until no longer pink, about 5 minutes. 3.Add remaining ingredients, and water if necessary to thin out mixture. 4.Simmer for about 15 minutes, stirring occasionally. 5.Serve over cooked rice. Note: For food safety, cook turkey to a minimum internal temperature of 165° as measured by a meat thermometer.

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.

SLOW COOKER RED BEANS & SAUSAGE

Steps:

• Rinse and sort beans; soak according to package directions., In a large skillet, heat oil over medium-high heat. Brown sausage. Remove with a slotted spoon. Add onion, green pepper and celery to skillet; cook and stir 5-6 minutes or until crisp-tender., In a 5- or 6-qt. slow cooker, combine beans, sausage, vegetables and seasonings. Stir in broth. Cook, covered, on low 8-10 hours or until beans are tender., Remove 2 cups of the bean mixture to a bowl. Mash gently with a potato masher. Return to slow cooker; heat through. Serve with rice.

EXTREMELY EASY LOUISIANA HOMESTYLE REDBEANS AND SAUSAGE

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.

LOUISIANA STYLE RED BEANS AND RICE WITH SAUSAGE

Steps:

• The night before, add the dry beans to a large bowl with double their volume in water. Allow the beans to soak in the refrigerator overnight.
• When you're ready to start cooking, slice the sausage into rounds. Add the cooking oil and sliced sausage to a large pot and cook over medium until the sausage pieces are browned. Remove the cooked sausage with a slotted spoon to a clean bowl. Place the cooked sausage in the refrigerator while you prepare the rest of the dish.
• While the sausage is cooking, dice the onion, bell pepper, and celery. Mince the garlic.
• After removing the cooked sausage, add the onion, bell pepper, celery, and garlic to the pot. Sauté over medium heat, allowing the moisture from the vegetables to help dissolve any browned bits off the bottom of the pot as you stir.
• Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and bay leaves to the pot. Stir and cook for one minute more.
• Drain and rinse the soaked beans. Add them to the pot along with 6 cups water and give the pot a brief stir to combine the ingredients.
• Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once boiling, turn the heat down to medium-low, and let the pot boil for one hour, stirring occasionally. Replace the lid every time you stir.
• After boiling for one hour, the beans should be tender. Begin to smash the beans with the back of a spoon against the side of the pot. Continue smashing the beans and letting the pot simmer without a lid for 30 minutes to thicken the pot.
• While the beans are simmering for their final 30 minutes, cook the rice. Add the rice and 3 cups water to a sauce pot. Place a lid on top, turn the heat on to high, and bring it up to a boil. Once boiling, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest for 5 minutes without removing the lid. Fluff the rice with a fork before serving.
• Once the red beans have thickened, add the cooked sausage back to the pot along with 1/4 cup chopped fresh parsley. Stir to combine. Taste the red beans and add salt to your liking. Start with 1 tsp and add more as needed. I used 1 Tbsp total (3 tsp).
• Serve the red beans in a bowl topped with a scoop of rice and a sprinkle of sliced green onions.

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

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.

LOUISIANA RED BEANS AND RICE

Steps:

• Place the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
• Drain the beans and put them in a large heavy pot with the ham hocks, adding just enough cold water to cover (about 2 quarts). Add the onion, celery, green pepper, cayenne, parsley, thyme, bay leaves, garlic, green onions, and several shakes of red pepper sauce; give everything a good stir to combine. Simmer, uncovered, until the beans are tender and starting to thicken, about 21/2 hours. You want the beans to be almost overcooked, like they are getting ready to burst. Stir the beans occasionally to prevent scorching on the bottom of the pot. Add about 1 cup of water toward the end of cooking if the mixture appears too thick or dry.
• Mash about 1 cup of the cooked beans against the side of the pot with a wooden spoon, this makes the broth thick and creamy. Toss in the sausages and cook for another 30 minutes to heat them through. Adjust the seasoning, if needed. Serve the red beans in a wide bowl over some steamed white rice and garnished with chopped green onion.

NEW ORLEANS-STYLE RED BEANS AND RICE WITH SAUSAGE FULCHER

Steps:

• In a bowl soak beans in water to cover by 2 inches overnight. In a 6-quart heavy kettle combine all ingredients except 1/2 pound sausage. Bring mixture to a boil and simmer, covered, over moderate heat 1 1/2 hours. Remove lid and cook mixture at a bare simmer 1 hour more, adding more water if mixture is too thick.
• Remove 1 cup bean mixture and mash to a paste. Stir bean paste and remaining 1/2 pound sausage into bean mixture and simmer 5 minutes. Serve bean mixture with rice.

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!