Louisiana Style Red Beans and Rice with Andouille Sausage
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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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How To Make Red Beans & Rice | Comfort Food Recipe #MrMakeItHappen
Red Beans & Rice is a dish that just screams comfort food to me! It's also massively underrated, in my opinion. It's been snowing more often than usual here in VA and this recipe certainly warmed me right up! Let's #MakeItHappen
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Shopping List:
1lb red beans
1 cup white rice
1 red and green bell pepper
2 stalks of celery
1 onion
1 lb andouille sausage
1 large smoked turkey leg or hamhock
1 tbsp cooking oil
dry oregano
1 tsp fresh diced thyme
smoked paprika
1 tsp better than bouillon chicken base
salt, pepper, garlic, onion powder, cayenne, cajun seasoning
3-4 cups chicken broth
green onion (garnish)
Directions:
Soak beans overnight in cold water (fridge).
In a medium sized pot add 2 cups water, cook rice according to package instructions; set aside.
Heat vegetable oil in a large Dutch oven over medium heat. Add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes. Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in tomato garlic and oregano, thyme, chicken base, smoked paprika, cajun seasoning.
Stir in red beans, chicken stock, andbay leaf. Season to taste. Add whole smoked turkey leg. Bring to a boil; cover, reduce heat and simmer for about 1 hour, stirring every 15 minutes. Uncover; continue to simmer until reduced, an additional 15-20 minutes.
Using a wooden spoon or potato masher, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
Serve immediately, topped with rice and garnished with green onion, if desired.
OLD SCHOOL RED BEANS AND RICE WITH SMOKED HAM HOCKS AND SAUSAGE
This is another fall and winter time recipe
It’s very comforting and filling
RECIPE:
1# red beans
1# smoked ham hocks
1 cups diced yellow onion
2 tablespoons chopped garlic
1 cup diced green bell pepper(optional)
1# sliced smoked sausage( your choice)
1tsp salt and pepper
2 tsp of uncle Steve shake( or your choice)
1 tsp cavenders greek seasoning( or your choice)
1 tablespoon white vinegar
1/3 cup hot sauce( your choice
2 quarts water
place water, vinegar, ham hocks,onions and garlic in LARGE stock pot and simmer for 2 hours or until tender
remove ham hocks from pot and add beans
simmer for 1 hour adding water as needed
add picked ham hock meat and sausage back to pot and season to taste
simmer for an additional 15 minutes
if you like a thicker beans,add 2 tsp of roux to the beans
ENJOY WITH CORNBREAD AND RICE
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SOUTHERN STYLE RED BEANS & RICE + SAUSAGE, NECKBONES, & HAM HOCKS | “HOW TO” SOULFOOD
LET’S EAT: EPISODE 65!!! TODAY WE'RE DOING SOME SOUTHERN, SAVORY, SUPER RED BEANS AND RICE WITH SAUSAGE NECKBONES AND HAMHOCKS. THIS IS THE PERFECT FALL MEAL TO SNUGGLE UP AND EAT WITH THE ONE YOU LOVE. YOU ALREADY KNOW IT'S GOT THE FLAVAFICATIO, TENDAFICATION, AND ITS COOKED WITH LOVE. GIVE THANKS TO MY GRANDMAMA FOR PASSING THIS RECIPE DOWN. YOU WON'T BE ABLE TO STOP EATING THESE RED BEANS AND RICE. CHECK OUT THE VIDEO AND LET US KNOW WHAT YOU THINK IN THE COMMENTS BELOW. MAKE SURE YOU LIKE, SHARE, SUBSCRIBE, AND RING THE BELL SO YOU KNOW THE NEXT TIME WE'RE JAMMING AND COOKING ON THE NEXT EPISODE OF JAM-PACKED COOKING: LET'S EAT!!! ALWAYS PEACE AND LOVE!!!
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RED BEANS RECIPE:
7 CUPS PINTO BEANS (SOAKED IN WATER 24 HOURS)
2 SMOKED HAM HOCKS
2 SMOKED PORK NECKBONES
1 LB CURED PORK FAT DICED
1 SWEET YELLOW ONION
1 GREEN BELL PEPPER
1 JALAPENO
MAGIC DUST (WWW.BIGSMOKEYSBBQ.COM)
1 TBSP SALT AND PEPPER
1 TBSP MINCED GARLIC
2 EKARD SAUSAGES
5 CUPS CHICKEN BROTH
2 TBSP MEXICAN HOT CHILI POWDER
2-6 CUPS WATER
1 LB GROUNF BEEF
1 PACKET TACO SEASONING
2 STALKS OF CHOPPED GREEN ONION
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!!!!!