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Photo: Ralph Anderson; Styling: Rose Nguyen Photo by: Photo: Ralph Anderson; Styling: Rose Nguyen

Red Beans and Sausage

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.

Southern Living MAY 2007

  • Yield: Makes 6 servings
  • Cook time:2 Hours
  • Prep time:15 Minutes

Ingredients

  • 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

Preparation

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.

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Red Beans and Sausage recipe

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