Easy Red Beans Rice With Sausage Recipes

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.

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:

• 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:

• In a skillet, saute green pepper, onion and garlic in butter until crisp-tender. Add sausage; cook and stir until browned. Add the tomatoes, beans, oregano and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. Serve with rice.

Steps:

• Add the olive oil and sausage to a Dutch oven over medium heat. Cook, stirring, until the sausage releases some fat and begins to curl a bit on the edges, 3 to 5 minutes. Add the bell pepper, celery, onion, a pinch of salt and plenty of hefty grinds of black pepper (more than usual!). Cook, stirring, until the veggies are tender and the celery and onion are translucent and beginning to brown, 3 to 5 minutes. Stir in the beans and their liquid, garlic and ham hock.
• Add 1 cup water and bring to a boil. Lower to a simmer, then cover and cook until the beans are very tender, about 30 minutes. Serve over white rice with a shake of hot sauce.

Steps:

• In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.