Cajun Red Beans and Rice with Sausage #2

Skip Davis


This recipe is a little more complex than my other one. (More ingredients). It takes advantage of canned red beans so can be made in much less time. NO sacrifice in taste, just quicker.

Andouille sausage is THE sausage of the South ! If you can't find it, then any quality smoked sausage will do.

pinch tips: Perfect Pasta Every Time



4 plus


10 Min


3 Hr


1 lb
andouille sausage (cut into small pieces or medium chunks)
2 Tbsp
cooking oil
1 c
onion (diced)
1/2 c
celery (diced)
1/2 c
green pepper (diced)
4 to 6 clove
garlic (chopped)
4 c
chicken stock (homemade is best, if possible)
2 can(s)
red beans, 19 ounce (rinsed and drained)
1 large
ham hock, smoked
1 tsp
1/2 tsp
cayenne pepper (or to taste)
1 tsp
oregano, dried
1 tsp
thyme, dried
2 medium
bay leaves, dried
salt and pepper to taste
cooked white rice (hot)

Directions Step-By-Step

Heat the oil in a large sauce pan over medium heat.

Add the sausage and saute until lightly golden brown, about 5-7 minutes. Set aside.

Add the onions, celery and green pepper to the pan and cook until tender, about 7-10 minutes.

Add the garlic and cook until fragrant, about 1-2 minutes.
Transfer the sausage and vegetables to a Dutch oven. Add the stock, beans, ham hock, paprika, cayenne, oregano, thyme, bay
leaves, salt and pepper. Bring to a boil.

Reduce the heat to medium-low and simmer covered for 1-3 hours.
Remove the ham hock, pull the meat from it, cut it into bite sized pieces and add it back to the pot if desired.

Serve over rice.

About this Recipe

Other Tag: Quick & Easy