Louisiana Red Beans And Sausage Recipes

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.

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.

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. :)

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.

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.

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.

Steps:

• Heat the oil in a large saucepan over med-high heat. Sauté the onions, bell pepper, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and sauté for 5 to 6 minutes
• Add the beans, garlic and 10 cups water to the pot. Bring to a boil, reduce the heat to medium, and simmered uncovered, stirring occasionally for about 2 hours.
• Add more water if the mixture becomes dry and thick.
• After about 2 hours of initial cooking use a wooden spoon to mash about half of the mixture against the side of pot.
• Continue to cook, stirring occasionally, for about another hour or until the mixture is creamy and the beans are soft.
• Add more water if it becomes too thick. The mixture should be soupy but not watery.
• Remove the bay leaves and serve with steamed rice.