Louisiana Red Beans and Sausage

Staci Ojeda


This is something I've been making as long as I can remember! Of course it's better known as Red Beans and Rice but this recipe is for the Red Beans and Sausage (with Pulled Pork) and the rice is just a small part of this dish (serve over rice). Please see "Direction #7" for additional info.

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1- 2
bags small red kidney beans (dried beans)
chopped onion, green bell pepper, celery and green onion according to taste, i use 1 whole bell pepper, 2 celery stalks, 2 green onion stalks and about half an onion (depending on size)
2, 1 lb
pkg of sliced sausage (whichever kind you like, usually only use 3 links)
garlic, oregano, parsley, bay leaves and basil (to taste)
3 lb
or so picnic pork roast (cooked in oven or slow cooker)
ham hocks
tabasco or louisiana hot sauce to taste
1-3 box
chicken stock (low sodium)

Directions Step-By-Step

Soak beans according to package directions. I prefer the overnight soak but it's up to you. Cook beans according to package directions in chicken stock, keeping beans covered and adding stock as needed to keep beans covered. Add 3-4 ham hocks when you start cooking your beans. You can use water for cooking but the end result will not be as flavorful. If you run out of stock and need extra "juice" please feel free to add water but adjust seasonings according since the plain water will dilute the seasonings some.
chop onion, bell pepper, celery, green onion according to taste. My usage in ingredients is for using 1 1/2 bags of beans. After beans are cooked mash some beans with a potato masher but not all beans, this is to thicken up your juice and then add veggies.
Add in pulled pork that you have cooked in your slow cooker or oven, removing fat before adding to pot. If you leave fat on your meat it will make the dish greasy, the sausage will add enough flavorful grease that you won't want or need any extra. :)
slice and halve sausage links and add to beans and veggies and pulled pork.
season with garlic, oregano, parsley, bay leaves and basil to taste. You can begin seasoning when you start cooking your beans (I do).
Tabasco or Louisiana Hot Sauce to taste.
You are going to need a large pot, like a gumbo, chowder type pot to make this in. Taste your juices as you go along to see what seasonings you need to add. I season as it's cooking and I let it cook for at least an hour (once everything is in the pot) on simmer, stir frequently to prevent sticking. This is better made the day before serving so all the flavors can come together overnight. It just gets better and better with each passing day and it freezes well. Even tho there are only 4 of us I still make this huge pot and we will eat on it for a couple of days and then I'll freeze the left overs and a month or so later I'll get the container out and thaw it out, reheat it good and serve again. Ladle generously over a bowl of rice and serve with bread and a salad if you want. I find that dried beans absorb the seasoning better than canned beans. In the pic I have posted you see two different beans, that's what happens when you get your husband to pick up the beans and he grabs two small and large beans, but it turned out fine anyway. :)

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