Red beans and rice with sausage is a traditional dish that symbolizes Louisiana cuisine. Historically made on wash day or Monday this was an economical dish that would cook all day and use ingredients that were readily available. My family loves this recipe, and it's best when left to simmer for hours before eating.
MY OTHER RECIPES
Prep the dried beans:
Rinse the beans and pick out any that may be broken or not look all that great.
Prepare the red beans and rice:
Dice ½ pound of bacon, jowl bacon, or ham then add to large saute pan to brown. Cook for about 7 minutes or until lightly browned. While you are waiting...
Red beans and rice with sausage uses what is referred to as the 'Holy Trinity' of Cajun cooking. Green pepper, celery, and onion often form the base of many dishes like this or gumbo and jambalaya. Dice two each of green peppers and onion. Slice four celery stalks.
Add all the cooked vegetables and bacon to a large pot.
Turn on medium heat, and add two heaping tablespoon's of minced garlic. Saute for 30 seconds or until fragrant. Add four cups of unsalted chicken broth, the bay leaves, cayenne pepper, black pepper, white pepper, ground thyme, parsley, oregano, and seasoned salt.
Slice two pounds of smoked sausage of your choice, and then add enough water to cover the stew.
Cook the red beans with rice:
Bring to a boil then turn the pot down to a simmer. Simmer for two hours. If desired while cooking you can smash about ½ cup of beans to make a more creamy stew. Once done serve over rice, and enjoy! Can be served immediately or kept in an airtight container for up to one week. You can also make Instant Dutch Oven Cajun Red Beans and Rice.
Red Beans and Rice with Sausage
- 1 pound dried small red beans soaked overnight, rinsed, and picked
- ½ pound bacon can sub ham or jowl bacon
- 2 green peppers diced
- 2 onions diced
- 4 celery stalks sliced
- 2 pounds smoked sausage
- 4 cups unsalted chicken broth
- 2 bay leaves
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 ½ teaspoon ground thyme
- 1 tablespoon parsley
- 2 tablespoon oregano
- ½ teaspoon seasoned salt or Creole seasoning
- 2 cups water or enough to cover stew
- Soak beans in enough water to cover with a couple inches above the beans overnight or a minimum of eight hours. Drain, and rinse the beans in a collander the next morning. Pick out any undesirable looking beans.
- Dice bacon, jowl bacon, or ham into cubes. Saute on medium heat until crispy. Remove from pan.
- Dice the green pepper and onion. Slice the celery. Add to the pan, and saute until softened.
- Add the bacon and cooked vegetables to a large stew pot (at least 8-quart), and the remaining ingredients. Bring the pot to a boil. Cover and then reduce to a simmer for two hours. If desired, mash about ½ cup of beans to give the stew a creamier consistency.
- Serve with rice or alone immediately, or refrigerate for up to one week. Makes a great heat it up, and eat it up meal for leftovers!