AUTHENTIC NEW ORLEANS RED BEANS AND RICE
Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.
Provided by Matt
Categories Side Dish Rice Side Dish Recipes
Time 5h30m
Yield 10
Number Of Ingredients 15
Steps:
- Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
- Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
- Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 44.1 g, Cholesterol 44.5 mg, Fat 20.5 g, Fiber 12.1 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 861.3 mg, Sugar 2.9 g
RED BEANS AND RICE WITH SAUSAGE
This recipe was given to me by my sister. It's a hearty dish, and wonderful for the cold winter months. To make a little meatier, I cut up a small ham steak in cubes and add the cubed ham the last 20 minutes. Serve over cooked rice.
Provided by Donna Gandy
Categories Side Dish Rice Side Dish Recipes
Time 11h30m
Yield 8
Number Of Ingredients 12
Steps:
- Pick over the dried beans, and soak them in water overnight.
- The next day, drain off the soaking water, and place the beans in a large pot or slow cooker. Cover with water, and stir in the dried garlic and onion, salt, bay leaf, sugar, cayenne pepper, celery seed, cumin, and crushed red pepper flakes. Push the ham hock down into the beans. Bring to a boil, reduce the heat, and simmer over low heat for 3 to 4 hours.
- Stir in the smoked sausage, simmer for 20 more minutes, and serve.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 12.2 g, Cholesterol 55.6 mg, Fat 23.6 g, Fiber 3.9 g, Protein 20.2 g, SaturatedFat 8.3 g, Sodium 1449.8 mg, Sugar 2.7 g
RED BEANS AND RICE WITH SMOKED SAUSAGE- NEW ORLEANS STYLE
This is a hearty, spicy version of New Orleans' traditional favorite. Serve with chunks of buttered cornbread. Originally from a September 1983 issue of Bon Apetit in the R.S.V.P. Letters to the Editor section. The recipe was requested from The Gumbo Shop restaurant in New Orleans.
Provided by Leslie in Texas
Categories Pork
Time 3h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place beans in Dutch oven and cover generously with water; let soak 30 minutes.
- Add all remaining ingredients to beans except salt, rice, and hot sauce.
- Bring to a 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 after cutting any meat from them into bite-sized pieces; return meat to pot.
- Remove about 1/2 cup of beans from mixture and mash to a paste.
- Return mashed beans to pot and stir through.
- Simmer 15 more minutes.
- Serve hot over rice: pass hot sauce, if desired.
Nutrition Facts : Calories 1027, Fat 61.1, SaturatedFat 21.6, Cholesterol 168.2, Sodium 2613.3, Carbohydrate 54.5, Fiber 2, Sugar 2.5, Protein 62.8
NEW ORLEANS-STYLE RED BEANS AND RICE WITH SAUSAGE FULCHER
Steps:
- In a bowl soak beans in water to cover by 2 inches overnight. In a 6-quart heavy kettle combine all ingredients except 1/2 pound sausage. Bring mixture to a boil and simmer, covered, over moderate heat 1 1/2 hours. Remove lid and cook mixture at a bare simmer 1 hour more, adding more water if mixture is too thick.
- Remove 1 cup bean mixture and mash to a paste. Stir bean paste and remaining 1/2 pound sausage into bean mixture and simmer 5 minutes. Serve bean mixture with rice.
NEW ORLEANS-STYLE RED BEANS AND RICE
Steps:
- Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and saute for 5 to 6 minutes. Add the beans, garlic, and enough water to cover the contents in the pot. Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick. Use a wooden spoon to mash about half of the mixture against the side pf the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy but not watery. Remove the bay leaves and serve with steamed white rice.
RED BEANS AND RICE
It took me about 7 years to perfect this recipe. I wanted to make sure it was that amazing! Red beans and rice are a staple in every New Orleans household, even if you're making them from a can. Everybody eats red beans, even if it's not Monday! I make these a little healthier by using turkey sausage and smoked turkey necks, but feel free to use smoked sausage and ham hocks. These red beans are creamy and flavorful and will transport you to New Orleans with each bite.
Provided by Food Network
Categories side-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the smoked turkey neck stock: Place the smoked turkey necks and 2 tablespoons salt in a large pot. Cover with water and bring to a boil. Drain and return the turkey necks to the pot. Add the bay leaf and cover with 10 cups of water. Bring to a simmer, then keep warm while you prepare the red beans ingredients, 10 to 15 minutes. Remove the turkey necks and reserve the stock. Set both aside.
- For the red beans: Heat the oil in an 8-quart heavy-bottomed pot over medium heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 3 minutes. Add the thyme, garlic and bay leaves and cook until fragrant, about 15 seconds. Add the red beans, smoked turkey sausage, Worcestershire sauce and the reserved turkey necks. Add enough turkey stock to fully cover the beans (about 8 cups) and reserve any remaining stock. Bring to a boil, then cover and reduce the heat to low. Cook, stirring occasionally to keep the beans from sticking, until the beans are tender, and the turkey necks are falling apart, about 1 hour 30 minutes. Uncover the pot, smash some of the beans on the side of the pot with the back of a large metal spoon to make them creamy, then cover and cook for 30 minutes more (see Cook's Note).
- Meanwhile, combine the cayenne, cumin, garlic powder, 1 tablespoon salt and 1 tablespoon pepper in a small bowl. Combine the green onions and parsley in a small bowl or on your cutting board. Stir the seasoning mixture into the finished beans, taste and adjust the seasoning as desired.
- To serve, spoon the beans over a plate of cooked rice. Garnish with the green onions and parsley mixture, sprinkle with hot sauce to taste and serve with garlic bread.
NEW ORLEANS STYLE RED BEANS
Our family version of the classic Monday dish in New Orleans. Historically, Monday was laundry day and, before modern washers, women needed a meal that could simmer on a low fire al day with minimal attention. The need is gone, but the tradition survives. To this day no self respecting neighborhood New Orleans restaurant would leave this off their Monday specials! Our family version kept the recipe simple which allows the flavor of the beans to come through. If you like you can also add garlic and bell pepper to the recipe. You can substitute andouille sausage, ham, or pickled meat for the smoked sausage if you prefer. In our house we serve it over a medium grain steamed rice, but this works with most rices.
Provided by Iron Chef Metairie
Categories Beans
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place beans, onion, parsley, thyme, water and celery into a large pot and bring to a rolling boil stirring occasionally.
- Reduce heat so that there is still a slight roll and continue occasional stirring until beans begin to soften and break up, adding water as needed.
- At this point add the sausage and, using a spoon (a relatively flat wooden spoon works best) gently mash the beans against the side of the pot and scrape the sides to release the mashed beans (this will help thicken the sauce).
- When the sauce has achieved a creamy consistency it is ready to serve. (depending on the freshness of the beans usually 1.5 to 3 hours) Serve over your favorite rice.
- Add the baking powder, blended in an ounce or two of water, just after cooking. This will cause the beans to foam up added. I find that adding this reduces the gas and bloating that beans can cause.
Nutrition Facts : Calories 506.7, Fat 32.7, SaturatedFat 10.7, Cholesterol 69.4, Sodium 1050.1, Carbohydrate 29.2, Fiber 9, Sugar 2.8, Protein 23.9
More about "red beans and rice with smoked sausage new orleans style recipes"
NEW ORLEANS–STYLE RED BEANS AND RICE RECIPE - SERIOUS EATS
From seriouseats.com
Ratings 23Calories 375 per servingCategory Mains
NEW ORLEANS RED BEANS AND RICE RECIPE - COOKS WITH SOUL
From cookswithsoul.com
EASY RED BEANS AND RICE WITH SAUSAGE RECIPE - FOOD …
From foodfidelity.com
NEW ORLEANS RED BEANS AND RICE RECIPE - LAURA FUENTES
From laurafuentes.com
NEW ORLEANS RED BEANS AND RICE | FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
RED BEANS AND RICE WITH SAUSAGE: AUTHENTIC NEW ORLEANS
From christyirene.com
Reviews 21Calories 400 per servingCategory Main Course
DOES CORNBREAD GO WITH RED BEANS AND RICE – FOURWAYMEMPHIS
From fourwaymemphis.com
CLASSIC NEW ORLEANS RED BEANS AND RICE | HOW TO FEED A LOON
From howtofeedaloon.com
RED BEANS AND RICE NEW ORLEANS STYLE L PANNING THE GLOBE
From panningtheglobe.com
TOP 50 NEW ORLEANS RED BEANS AND RICE RECIPE RECIPES
From jus.motoretta.ca
RED BEANS AND RICE - CAFE DELITES
From cafedelites.com
NEW ORLEANS RED BEANS AND RICE RECIPE (WITH HAM …
From recipes.net
RED BEANS, SMOKED SAUSAGE AND RICE - THE SOUTHERN …
From thesouthernladycooks.com
RED BEANS AND RICE WITH SMOKED HAM HOCK AND SAUSAGE
From louisianacookin.com
NEW ORLEANS RED BEANS AND RICE: NEWORLEANS.COM
From neworleans.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love