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Red Beans and Rice with Andouille Sausage


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54321 Based on 4 Reviews

Servings: 8
Difficulty: Easy

Ingredients Add to grocery list

3 tablespoons bacon fat, lard, or olive oil
1 ¾ cups chopped andouille sausage (about ½ pound)
1 yellow onion, chopped
1 green bell pepper, chopped
2 celery stalks with leaves, chopped
3 cloves garlic, finely chopped
2 teaspoons ground cumin
1 teaspoon dried thyme
1 pound dried red beans
1 ½ teaspoons salt
1 teaspoon hot sauce
3 bay leaves
6 cups cooked rice
¼ cup sliced scallions
3 tablespoons chopped fresh parsley, for garnish

Directions

In a large pot or a Dutch oven, heat the fat, lard or oil over medium-high heat. Add the sausage and cook until golden, 5 to 7 minutes. Add the onion, bell pepper, celery, and garlic. Cook, stirring, until softened, 5 to 7 minutes. Stir in the cumin and thyme and cook for 1 minute.

Add the beans, salt, hot sauce, bay leaves, and enough water to cover the beans by 2 inches. Bring the mixture to a boil. Immediately reduce to a simmer, cover, and cook for 1 ½ hours. Uncover and simmer until the beans are tender and the sauce has thickened, 30 to 45 minutes, adding more water if necessary. Remove and discard the bay leaves. Serve over the rice, topped with the scallions. Garnish with the parsley.

Publication: From PAULA DEEN’S SOUTHERN COOKING BIBLE. Copyright © 2011 by Paula Deen. Published by Simon & Schuster, Inc. Reprinted by permission.

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Leave a Comment

Reader Comments:

54321

I recently made red beans and rice from a recipe I found in a recent issue of Paula's magazine. I want to make this recipe again but can't seem to find the magazine. Can you please send me the recipe as it appeared in her magazine. It was especially devised for use of a small pressure cooker and is not the same as the two recipes I found on her web site. Thanks for your help. These were the best beans my family has ever tasted.

By Donna Postma on February 25, 2012

54321

Amazing! What a great meal for a cold day! My family really enjoyed it. I did soak the beans for 7 hours prior to cooking them. Thanks for another great recipe!

By Paula Fan on February 10, 2012

54321

Very delicious, and can be made quickly with Andoullie pre-cooked, link sausages cut up into medallions, and with canned, pre-cooked red beans.

By Colette Langlois on November 17, 2011

54321

I saw you making this recipe while on vacation in Los Angeles and it looked delicious but after reading the recipe I have a question. Do you have to soak the red beans first or just rinse and clean them before adding them to the pot?

By Susan on October 16, 2011

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