Red Beans and Sausage

Southern Living
Red Beans and SausageRecipe
Photo: Ralph Anderson; Styling: Rose Nguyen

Cooking red beans and rice on wash day Mondays is an old Louisiana custom. Families would simmer a pot of beans all day while they did laundry. For an extra kick, try using spicy sausage.

Makes 6 servings


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2 pounds hot hickory-smoked sausage, sliced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
3 celery ribs, finely chopped
1 cup chopped onion
4 garlic cloves, minced
3 (15-oz.) cans red beans, drained
1 (15-oz.) can tomato sauce
1 2/3 cups water
3 tablespoons sweet pepper sauce
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
1 1/2 cups uncooked long-grain rice


Prep: 15 Minutes
Cook: 2 Hours

1. Cook sausage in a Dutch oven over medium-high heat about 5 minutes, stirring until sausage is brown. Remove sausage, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven. Sauté bell peppers and next 3 ingredients in hot drippings 5 minutes or until tender.

2. Stir in red beans and next 5 ingredients. Bring to a boil; reduce heat, and simmer 15 minutes. Stir in sausage. Simmer, covered, 1 1/2 hours.

3. Prepare rice according to package directions. Serve Red Beans and Sausage over hot cooked rice.

Note: For testing purposes only, we used Bush's Red Beans and Pickapeppa Sauce for sweet pepper sauce.

Created date

April 2007