How To make Beans Red& Rice w/ Smoked Sausage
1 lb Dried red beans
1 ea Garlic clove chopped
1 1/2 lb Smoked sausage cut
1 t Dried thyme
1 x Into chunks
1 t Ground pepper
8 oz Smoked ham shanks
1/2 t Sage
1 ea Large onion chopped
1 pn Cayenne pepper
1 x Salt
1 x Freshly cooked rice
Place beans in Dutch oven and cover generously with water. Let soak 30 minutes. Add remaining ingredients to beans except salt and rice. Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 2 1/2 hours). Add salt to taste. Discard ham bones. Remove about 3 tablespoons of beans from mixture and mash to paste; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice.
How To make Beans Red& Rice w/ Smoked Sausage's Videos
How to make New Orleans Red Beans (2021 version)
New Orleans native Charlie Andrews demonstrates on how to make New Orleans Red beans with pickle meat and smoked sausage in it. This recipe makes 2 pounds Red beans, enough to serve 20 people and it is delicious. Hope you all will give this recipe a try.
Direct recipe link
Red Beans and Rice 2018 Recipe video
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HOW TO MAKE RED BEANS & RICE W/SMOKED TURKEY & ANDOUILLE SAUSAGE | EASY & DELICIOUS | SIMPLE
You've got to make these beans and try some of my Hot Water Cornbread with it! HmmHmmHmm.....you talking about some good eating!
1 16 oz Bag Dry Beans (Soaked)
1 Smoked Turkey Leg
1 Pkg Cajun or Andouille Sausage (Sliced and cooked)
1 Onion Diced
1 Heaping Tbsp Better Than Bouillon Base Chicken Flavored
5-6 Cups Chicken Broth or Stock (more if needed)
1 Tbsp Tony Chachere's
1 Tsp Garlic Powder
1 Tsp Onion
1 Tsp Pepper
1/2 Tsp Ground Cumin
1/2 Tsp Salt
Soak Beans for 4-24 hours. Place beans in a pot, adding enough Chicken Stock to cover beans; add in diced onions and Better Than Bouillon Paste and mix until bouillon has dissolved. Cover and cook for 1 hour. Uncover and add your smoked turkey and seasonings to your beans along with 2 additional cups of chicken stock or more if needed.. Cover and cook another 1 hour. Remove covering and mash some of your beans to thicken sauce. While beans are cooking slice sausage in 1/2 pieces and partially cook on both sides. Remove lid from beans, add sausage and cook another 20 minutes covered. Remove turkey meat from bone and cook another 30 minutes or until beans are tender. Enjoy with some of my Hot Water Cornbread!!!!!
Red Beans and Rice with @ChefKennethTemple
Red Beans and Rice with @ChefKennethTemple - Chef Kenneth Temple is a master at making Red Beans and Rice, a beloved Southern dish. He begins by soaking red beans overnight, which will help them cook to a perfect softness. The next day, he sautés onions, celery, and bell pepper until they are tender and fragrant, then adds smoked sausage to give the dish a rich, smoky flavor. After that, he adds the soaked beans and a flavorful blend of spices, including bay leaves, thyme, and cumin. The mixture simmers for several hours until the beans are tender and the flavors are fully developed. Chef Temple serves the Red Beans and Rice over fluffy white rice and garnishes it with parsley. The result is a hearty, flavorful meal that will leave you feeling satisfied and happy.
Ingredients:
1 tbsp. Oil
5 strips Bacon chopped medium
1 large Onion chopped medium
1 Bell Pepper chopped medium
3 stalks Celery chopped medium
8 Garlic cloves chopped fine
2 lbs. Red Beans
2 Bay Leaves
1 tsp. Dry Thyme
6 smoked Turkey Necks
2 lbs. Smoked beef sausage sliced medium
4-5 1/2 cups Water
¼ cup Worcestershire Sauce
1 tbsp. Kosher Salt
1 tbsp. Black Pepper
2 tsp. Garlic Powder
2 tsp. Cumin
2 tsp. Cayenne
To taste Hot Sauce
3 cups Rice cooked
#GrillinTVnetwork #SmokinandGrillinwithAB #GTV
Red Beans and Rice with Chicken Sausage by Pollo Wang
Mammah! I remember watching you make dinner when I was a kid and I told you I wanted to be able to cook like you and you said show me better then I can tell you and let my actions speak louder than my words so I made my own Red Beans and Rice with Chicken Sausage . #PolloWang Mammah!
THE BEST RED BEANS AND RICE | QUICK AND EASY 30 MINUTE RECIPE | NO SOAKING
What if I told you that you can have the same authentic delicious flavor of Red Beans and Rice, but in less time and without the soaked bean hassle?? You can have it all with this 30 minute recipe of my red beans and rice. This one is a must try and makes the perfect weeknight meal!! Let me know what you think!
#redbeans #redbeansandrice #cajunstyleredbeans
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Intro/ Theme Song: ThatGirlCanCook!
Artist: Relena-Rochelle
Soundtrack: Sunny Morning
Artist: Bruno E.
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FULL LIST OF INGREDIENTS:
Serves: 4 Prep Time: 10 Mins Cook Time: 20 Mins
- 1 Lb Smoked Sausage, Cut into rounds.
- 2 to 3 Cans of RED Beans, 15-15.5oz (1 Drained, 1 Not Drained)
- 2.5 Cups Chicken Broth
- 1/2 Bell Pepper, Chopped ( I used 1/4 Red + 1/4 Green)
- 1/2 Cup Onion, Chopped
- 1/4 Cup Chopped Celery
- 1 Tsp Minced Garlic
- 1 to 2 Bay Leaves
- 1/4 Tsp Dried Thyme or 2 Sprigs of Fresh Thyme
- Pinch of Dried Oregano (Less than 1/4)
- 1 Tsp Better Than Bouillion Chicken Base OR Cajun Seasoning
- 1 Tsp Black Pepper
- 1/2 Tsp Cayenne Pepper
- 1 Tbsp Hot Sauce (optional)
- Scallions for Garnish
Louisiana Style Red Beans and Rice with Andouille Sausage
Welcome to Greg's Kitchen / Greg Kantner
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Louisiana Style Red Beans and Rice with Andouille Sausage
Let's head on down to Cajun country y'all. These are my Louisiana Style Red Beans and Rice with Andouille Sausage and they have such an amazing flavor profile. Y'all are going to love them. Let me know what you think about this version and y'all enjoy.
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Ingredients:
3 links Andouille sausage sliced thin
4 cans red beans drained
1 medium onion diced
1 green pepper
2 tablespoons flour
1/2 teaspoon cayenne
1 teaspoon thyme
3/4 teaspoon sage
1 tablespoon parsley
1 tablespoon sugar
2 bay leaves
2 tablespoons tomato paste
1 quart chicken stock
3 tablespoons minced garlic
Sauté the Andouille sausage and the onions and peppers till veggies are tender
Add the flour and stir into the meat and veggies and cook over medium heat.
Add in the sugar and seasonings and the tomato paste. Cook to caramelize the paste.
Add the chicken stock and deglaze pan to get all the good bits.
Now add in the bay leaves and garlic and mix to combine.
Add in the beans taste for salt/pepper, and cook for 15-20 minutes covered over medium low heat.
To thicken if needed, mash the beans a bit and cook for another 15 minutes uncovered.
Serve with white rice.
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Greg Kantner / Greg's Kitchen
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