RED BEANS AND RICE WITH SAUSAGE
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
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 BEAN AND SAUSAGE GUMBO
My Granny use to make this ,she cooked her own red beans.But I really like this way better ,it has just the right amount of seasoning.....Now they are selling these Blue Runner Creole Cream Style Red Beans all over the U.S.Wal-Mart carries them in the can good section...I think I orginal got this recipe from WWL-Tv out of New...
Provided by Mary R Morris
Categories Other Main Dishes
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. First you make a roux,with the flour and the oil,till it is a rich brown color ,add chopped onions,shallots,bell pepper,garlic,smoked sausage,ham seasoning and andouille sausage.Cook at medium to low heat for 10-15 minutes.Add about 4 cups of water and simmer gently.
- 2. While the above is simmering ,put the Blue Runner Creol Cream Style Red Beans ,with one can of water or chicken broth per can in the blender or food processor to liquify.(I do this one can at a time ,less mess)After the beans or liquifed ,pour beans in the pot with other ingredients and bring to a boil.Mixture can be thined by adding a little more water.Let simmer for 45 minutes to 1 hour ..Stir and do not let scorch .You can add file if you want it just before serving....Some folks like a chopped boiled egg served on top.Season to taste and serve over rice or eat with French Bread or Crackers..I like hot sauce with mine....You can use chicken in it or shrimp .This is gumbo use what ever meat you like....
- 3. Personal ,this recipe can be doubled or even tripled ,if you like .When my brothers or here ,I double the recipe .Just double all the ingredients.
RED BEAN SOUP WITH ANDOUILLE SAUSAGE (CROCK POT)
Posting this for ZWT 2006 (French, Cajun & Creole region). I absolutely love red beans & rice though I make it my own weird way and when I found this recipe, I had to try it. I played with the spices some as it was rather bland the original way. I serve this kind of gumbo style with a scoop of cooked rice put into the bowls before I add the soup.
Provided by JanetB-KY
Categories Ham
Time 4h55m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in large saucepan. Add onion, garlic, celery and green pepper. Cook and stir for five minutes. Place in slow cooker.
- Add broth, ham or ham hock, beans, bay leaf and other seasonings. Cover and cook on high for two hours.
- Remove ham hock if you used it. Cut off what meat you can and add it to the crock pot. Add parsnips or white potatoes and sweet potato. Cover and cook for an additional two hours.
- Add sausage. Cover and cook for an additional 30 minutes or until heated through. Discard bay leaf. Salt and pepper to taste and serve with rice.
SPICY BEAN AND SAUSAGE GUMBO
Make and share this Spicy Bean and Sausage Gumbo recipe from Food.com.
Provided by IOjaw
Categories Gumbo
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a large sauce pan on medium heat, sauté onion in olive oil until translucent.
- Add sausage and lightly brown.
- Stir in broth, beans, rice, cumin, and cilantro.
- Reduce heat and simmer for 30 minutes.
- Place in a bowl and sprinkle with parsley.
- ****To complete meal, I added basil-cheese rolls.
RICHARD AND SUZANNE'S FAMOUS RED BEANS AND SAUSAGE
This recipe was created by Richard during his single days. It became a family favorite over the years. He gets many requests for this recipe so we decided just to make it public. If you don't like spicy food, use mild sausage and omit the red pepper flakes. Hope you enjoy! Serve over white rice with corn bread and coleslaw for a delicious meal.
Provided by Richard and Suzanne
Categories Meat and Poultry Recipes Pork Sausage
Time 1h35m
Yield 8
Number Of Ingredients 14
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserving the drippings, remove the bacon, and blot off excess grease with paper towels; crumble and set aside. Add the olive oil, bay leaves, and red pepper flakes to the bacon drippings in the skillet and reheat. Cook the green bell pepper, red bell pepper, yellow onion, green onion, and garlic in the olive oil mixture until tender.
- Place the kidney beans in a heavy pot over medium heat. Pour the water over the beans; add the vegetable mixture from the skillet and the cooked bacon; stir. Simmer 30 minutes, stirring occasionally. Add the butter.
- While the butter melts into the bean mixture, return the skillet to the heat and cook the sausage in the skillet until lightly browned; add the sausage to the beans. Rinse the bottom of the skillet with a small amount of water and pour into the bean mixture. Cook the beans another 15 minutes. Season with salt and pepper.
Nutrition Facts : Calories 689 calories, Carbohydrate 45 g, Cholesterol 84.9 mg, Fat 44.6 g, Fiber 16.2 g, Protein 28.5 g, SaturatedFat 15.8 g, Sodium 1653.2 mg, Sugar 3 g
RED BEANS AND SAUSAGE
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
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
GUY'S GUMBO SHACK - RED BEANS AND RICE
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large saucepan, melt butter. Add all ingredients except beans and rice and saute until vegetables are soft. Add beans and cook for 30 minutes over medium heat. Use hand blender or potato masher to mash beans until approximately 50 percent of the beans remain intact. Serve over cooked white rice.
GUMBO Z'HERBES WITH RED BEANS
Categories Bean Garlic Leafy Green Onion Vegetable Vegetarian High Fiber Winter Gourmet
Yield Makes 24 cups, serving 10 to 12 as a main course
Number Of Ingredients 11
Steps:
- In a heavy skillet (preferably cast-iron) cook oil and flour over moderately low heat, stirring constantly with a flat-edged metal or wooden spatula, until roux is the dark reddish-brown color of chestnut shells, about 45 minutes. (Alternatively, make Microwave Brown Roux and transfer to skillet.) Roux may be made 1 week ahead, cooled completely, and chilled, covered, in a glass or stainless-steel bowl. Reheat roux in skillet over moderately low heat, stirring, before proceeding. Stir in onions, bell pepper, and celery and cook, stirring occasionally, until vegetables are softened.
- In a 10- to 12-quart heavy kettle bring 4 quarts water to a boil and add carrot tops and assorted greens. Simmer greens, stirring occasionally, until just tender, about 15 minutes. Transfer greens with tongs to a large shallow baking dish, letting excess cooking liquid drip into kettle and reserving all cooking liquid. Cool greens until they can be handles and chop coarse.
- Stir beans and remaining 3 quarts water into reserved cooking liquid and simmer beans, covered partially, until tender, about 1 hour. (Older beans may take longer to cook.) Add roux mixture by large spoonfuls, stirring well after each addition, and stir in greens, garlic, and salt and pepper to taste. Simmer gumbo, partially covered, stirring occasionally, 30 minutes. Gumbo may be made 2 days ahead, cooled completely, uncovered, and chilled, covered.
- Serve gumbo ladled over rice in large soup plates.
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RED BEANS AND SAUSAGE - REALCAJUNRECIPES.COM
From realcajunrecipes.com
5/5 (12)Total Time 2 minsCategory Main Dishes
- When ready to cook, add the onion, bell pepper, garlic, bay leaf and ham-bone. Add enough additional water to cover the beans at least 3 inches above their marker. Cook slowly, stirring occasionally until beans are tender. Time will vary from 1 1/2 to 2 hours.
- In the last 30 minutes of cooking mash some of the beans to thicken the gravy. Add the smoked sausage and season to taste with salt, black and red pepper. The heat may be increased to evaporate excess water if the beans have a too-watery gravy or water added to make more gravy. Make sure to stir to prevent sticking. Serve over steamed rice.
RED BEANS, RICE AND SAUSAGE GUMBO - WAFB
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- In a large pot, brown the bacon pieces and smoked sausage. Remove and set aside. Lightly season the chicken pieces with your favorite Creole seasoning blend. Once the bacon and smoked sausage are done, add the chicken pieces to the rendered fat from the bacon and sausage and brown working on batches, if needed. Remove and set aside.
- In the same pot (preferably a cast iron pot), make a dark roux with the olive oil and flour. Be patient, this could take up to 30 or more minutes. You want a nice dark chocolate color.
- Once the roux is at the right color, add the onions, green bell peppers, and celery to the pot and continue to stir for 5 minutes. Add the minced garlic and stir from 2 minutes. Add the seasonings to the pot and keep stirring for another 3 minutes.
- Return the sausage, bacon, chicken, and thawed okra to the pot. Cover everything with the chicken stock, which should be about 8 cups. Raise the TEMP to HIGH and bring the pot to a boil; reduce heat to MED and cook until the chicken is cooked through, about 30-minutes.
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- Coat the bottom of a large pot with the olive oil and place it over medium heat. Whisk in the flour. Cook the flour, whisking constantly, until it darkens in color a bit and begins to smell nutty, about 5 minutes.
- While the gumbo simmers, preheat the oven to 400° and line a baking sheet with parchment paper.
- Divide the meatballs into bowls and ladle the gumbo overtop. Serve with rice and top with scallions or parsley.
15 BEAN CHICKEN AND SAUSAGE GUMBO - HURST BEANS
From hurstbeans.com
Cuisine American, Homestyle Favorites, CajunServings 14
- In a colander, rinse and sort through the beans. Check for any unwanted debris or stones and discard. Pour rinsed beans into a large bowl and cover with 2-3” of water. Allow to soak for at least 4 hours, up to overnight. Discard soaking water leftover.
- Pour the vegetable oil into a large stock pot over medium-high heat. Brown all chicken pieces in batches and set aside. With the pot still on the stove, pour in the 10 cups of water and scrape (deglaze) the brown bits on the bottom of the pot. Then add the soaked beans and chicken pieces back into the pot. Bring to a low boil, then reduce to low and cover the pot. Simmer the beans for 80-90 minutes in total, or until beans are tender. After 45 minutes, remove the chicken pieces and cool before pulling the meat. Add pulled chicken meat back to the pot along with the Andouille sausage and finish cooking the beans.
- While beans are cooking, in a medium pan make a dark roux (There are countless “how-to’s” found online, but you want it to be nice and dark to get the right color and flavor in the finished Gumbo.) When it reaches the right color, add in your onion, celery, garlic and green pepper and cook for an additional 5 minutes. Remove from heat.
- Add the roux mixture, bay leaf, and Cajun seasoning packet to the soup pot. Bring to a simmer and continue to stir. Cook for an additional 20 minutes before serving hot.
CHEF ISAAC TOUPS CHICKEN AND SAUSAGE GUMBO | RED BEANS AND ...
From redbeansanderic.com
Servings 4Estimated Reading Time 7 mins
- Preheat the oven to 400°F. Season the chicken thighs with 2 teaspoons of salt and 1 teaspoon of black pepper. Place on a rimmed baking sheet, skin side up, and roast for 20 minutes, or until the skin is lightly browned. Remove from the oven and set aside. Don’t throw that fat away, it’s going in the gumbo later.
- In a heavy Dutch oven over medium heat, make a dark roux (page 10), using the oil and flour, for about 45 minutes. Once the roux is the color of milk chocolate, add the trinity of onion, bell pepper, and celery, and stir once every 5 seconds for about a minute until the vegetables begin to soften and caramelize. The roux is rocking hot, so these vegetables are going to cook really quickly. Don’t walk away! After a minute, add the garlic and bay leaves and cook for another 30 seconds, stirring frequently.
- Deglaze the pot with the beer, scraping the bottom with a wooden spoon until all the browned bits are released. Stir constantly until it returns to a simmer. Add the stock and continue stirring until it returns to a simmer. Add the remaining 1 teaspoon salt and 1 teaspoon black pepper and the cayenne. Add the reserved chicken thighs (skin, bones, everything) and their fat and the sausage. Bring back to a bare simmer, being careful not to let it boil and not to let the roux scorch, reduce the heat to the lowest setting on your stove, and cover. Simmer for 3 hours, stirring every 30 minutes, scraping the bottom each time. Your gumbo should begin to thicken, but not like gravy. If it starts getting too thick before the 3 hours are up and you have to hit it with a little water to thin it, do so.
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