Red Rice And Sausage Recipes

Steps:

• Combine the rice and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 15 to 20 minutes, until rice is tender and the water has been absorbed. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium heat. Add the bacon, and brown on each side. Add the onion, garlic and green peppers to the skillet, and cook until soft, stirring frequently. Mix in the sausage, and cook until hot, then pour in the tomatoes. Cook just until heated through. Stir in the cooked rice and spaghetti sauce. Season with Italian seasoning, salt and pepper. Transfer to a large casserole dish, and cover with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven, then remove the lid, and cook for an additional 15 minutes.

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.

Steps:

• Heat the oil in a heavy pan over medium heat. Add the sausage pieces and cook until brown, about 5 minutes. Add the onions, green peppers, and celery. Cook for 3 minutes. Add the water, tomato sauce, salt and pepper. Heat to boiling. Stir in the rice. Reduce heat to simmer. Cook covered, until rice is tender, about 30 minutes. Remove from heat and keep covered until time to serve.
• NOTE: I sliced my sausage into 1/4 inch slices and used 1 pound of 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.

Steps:

• In a large skillet, heat oil over medium-high. Add sausage and cook, stirring occasionally, until crispy, about 8 minutes. Add onion, garlic, red pepper, and celery; season with salt and pepper. Cook, stirring occasionally, until celery is tender, 8 minutes. Add tomatoes and cook until slightly thickened, 3 minutes. Add rice and cook until warmed through, about 2 minutes.

Steps:

• Cut sausage into 1/2 inch pieces.
• Lightly brown.
• Add vegetables.
• Simmer 5-7 minutes.
• Add remaining ingredients and bring to a boil.
• Reduce to simmer, cover with a tight fitting lid, and cook until rice is done.
• **NOTE** The cayenne seasoning mentioned is NOT straight cayenne pepper. Try one of the seasonings such as Tony Cachere's or Emeril's cajun seasoning. Sorry for any miscommunication.