Smoked Sausage And Red Beans Food

SMOKED SAUSAGE AND BAKED BEAN SOUP

Steps:

• Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the sausages and cook, stirring occasionally, until lightly browned and crisp, about 5 minutes. Transfer to a plate with a slotted spoon.
• Add the celery, carrot and onion to the pot and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt and pepper. Add the cherry tomatoes, white beans (and their liquid), baked beans, chicken broth and 2 1/2 cups water. Bring to a boil, then reduce the heat to medium and continue cooking until the soup thickens slightly and the tomatoes just start bursting, about 20 minutes.
• Return the sausages to the pot along with the parsley; season with salt and pepper. Top each serving of soup with the cheese.

VIKKI'S RED BEAN SAUSAGE

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.

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.

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.

SMOKED SAUSAGE AND BEANS

Steps:

• In a large skillet, saute onions and garlic in oil until tender. Add sausage; cook and stir until lightly browned. Add broth, beans and seasonings. Cover and simmer for 1 hour, stirring occasionally. Discard bay leaves. Serve in a bowl over rice or pasta.

RED BEANS AND SMOKED SAUSAGE

Steps:

• In large stew pot, soften onions in oil for 1 minute.
• Add water.
• Wash beans and pour into stew pot.
• Cover and cook on low for 1 hour and 30 minutes.
• Remove 1/4 cup of beans and mash, then return to pot and stir.
• Continue to cook until gravy becomes thickened.
• About 10 to 20 minutes.
• Cut sausage into pieces about 1 inch long and add to the beans.
• Add salt, pepper, chili powder, and cumin powder.
• Continue to cook for 15 to 20 minutes.
• Serve over rice.

SMOKEY RED BEANS AND RICE

Steps:

• In a large Dutch oven over medium heat, add the beans, chicken and beef stock, onions, ham hock, green pepper, garlic, salt, black pepper and cayenne. Stir and bring the mixture to a boil. Reduce the heat and simmer for approximately 2 hours.
• In a medium saute pan over high heat, add the grapeseed oil. When the oil is hot, add the smoked sausage and brown evenly for 2 to 3 minutes. Add the sausage to the pot with the beans. Continue simmering the beans until tender, about 20 minutes more. Transfer to a serving bowl and serve over hot rice.

RED BEANS AND RICE WITH SMOKED SAUSAGE- NEW ORLEANS STYLE

Steps:

• Place beans in Dutch oven and cover generously with water; let soak 30 minutes.
• Add all remaining ingredients to beans except salt, rice, and hot sauce.
• Bring to a boil over medium-high heat.
• Reduce heat to medium-low, cover and simmer until beans are tender, adding more water if necessary, about 2 1/2 hours.
• Add salt to taste.
• Discard ham bones after cutting any meat from them into bite-sized pieces; return meat to pot.
• Remove about 1/2 cup of beans from mixture and mash to a paste.
• Return mashed beans to pot and stir through.
• Simmer 15 more minutes.
• Serve hot over rice: pass hot sauce, if desired.

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.