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Red Beans and Rice with Andouille Sausage

By Paula Deen

Ingredients

  • 3 tablespoons lard, or olive oil bacon fat
  • 1 3/4 cups chopped andouille sausage
  • 1 chopped yellow onion
  • 1 chopped green bell pepper
  • 2 chopped celery stalks with leaves
  • 3 cloves finely chopped garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon dried thyme
  • 1 lb dried red beans
  • 1 1/2 teaspoons salt
  • 1 teaspoon hot sauce
  • 3 bay leaves
  • 6 cups cooked rice
  • 3 tablespoons for garnish chopped fresh parsley
  • 1/4 cup sliced scallions

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.