Red Beans and Rice w/ SausageAugust 24, 2011 by: Brian
- 16oz red beans, dry (substitute red kidney beans)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 stalks celery, chopped
- 10 cloves fresh garlic, chopped fine
- 6 cups water
- 3 bay leaves
- 1 tablespoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1 tablespoon dried parsley
- 1 tablespoons Cajun seasoning
- 2 tablespoon Worcestershire sauce
- 1-2 pounds sausage (andouille preferred, or use kielbasa)
- substitute smoked turkey for lower fat
- 1 bay leaf
- 4 cups water
- 2 cups long grain white rice
- Tabasco or other hot sauce
- Rinse and soak beans in a large pot of water overnight.
- Rinse beans again, and transfer to a large pot with 6 cups water. Add salt, black pepper, bay leaves, cayenne pepper, thyme, sage, parsley, Worcestershire sauce and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low.
- In a skillet, sear uncut sausage on all sides 4-5 minutes over medium heat.
Remove sausage and set aside.
- Slowly add 2 tablespoons olive oil in skillet. Add onion, bell pepper, garlic, and celery; saute until onions are translucent. Add vegetables to pot and simmer uncovered for 2 1/2 hours.
- Cut sausage into diagonal 1-inch bites and stir into beans; continue to simmer for 30 minutes.
If you desire a thicker sauce at this point, add some file powder or remove 1/2 cup of the beans, mash, then return to the pot.
- Meanwhile, prepare the rice: In a saucepan, bring water, rice, and bay leaf to a boil. Reduce heat, cover, and simmer for 20 minutes. Remove bay leaves, serve scoop of steamed white rice in middle of beans.
* Optional: Garnish with fresh chopped or dried parsley, splash of hot sauce to taste.