Red Beans And Rice With Andouille Sausage Recipes

Steps:

• In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
• In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
• Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
• Cook until beans are softened, about 11/2 to 2 hours. Taste and adjust seasonings.
• Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain 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:

• 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.

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.

Steps:

• In a large pot or Dutch oven, heat the fat over med-high heat.
• Add the sausage and cook until golden, 5-7 minutes.
• Add the onion, bell pepper, celery, and garlic.
• Cook, stirring, until softened, 5-7 minutes.
• Stir in the cumin and thyme and cook for 1 minute.
• Add the beans, salt, hot sauce, bay leaves, and enough water to cover the beans by 2 inches.
• Bring the mixture to a boil.
• Immediately decrease heat to a simmer, cover, and cook for 1 ½ hours.
• Uncover and simmer until the beans are tender and the sauce has thickened, 30-45 minutes, adding more water if necessary.
• Remove and discard the bay leaves.
• Serve over rice, topped with scallions.
• Garnish with parsley.

Steps:

• Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until sizzling hot (see Know-how, page 100). Add the ham and cook and stir for about 5 minutes, until it begins to brown. Reduce the heat to medium, stir in the onions and bell peppers, and cook, stirring occasionally, for about 10 minutes more, until the onions are soft and light brown and the peppers are brightly colored and tender. Add the garlic and cook for 1 minute more, stirring constantly.
• Add the beans, 1/2 cup of the parsley, the Worcestershire sauce, bay leaves, 1 1/2 teaspoons of the thyme, the red pepper flakes, black pepper, hot sauce, and salt to taste. Add enough water to cover the beans by about 2 inches and simmer, uncovered, for about 2 hours, stirring occasionally, until the beans are tender. Add more water if needed; the beans should always be covered by at least 1 inch of water.
• When the beans are tender, remove the bay leaves, stir in the sausage and remaining 1 1/2 teaspoons thyme, and cook for about 30 minutes more, stirring occasionally, until the beans develop a thick, creamy gravy. Stir in the remaining 1/2 cup parsley and season with additional salt and black pepper, if desired.
• Serve hot over a bed of steamed white rice or Carolina Gold Rice, garnished with the scallions and with extra hot sauce on the side.