cajun red beans and rice with sausage #2

Name: Cajun Red Beans and Rice with Sausage #2
Prep time: 10 min
Cook time: 3 h
Yield: 4
Ingredients: 1 pound(s) andouille sausage (cut into small pieces or medium chunks); 2 tablespoon(s) cooking oil; 1 cup(s) onion (diced); 1/2 cup(s) celery (diced); 1/2 cup(s) green pepper (diced); 4 to 6 clove(s) garlic (chopped); 4 cup(s) chicken stock (homemade is best, if possible); 2 can(s) red beans, 19 ounce (rinsed and drained); 1 large ham hock, smoked; 1 teaspoon(s) paprika; 1/2 teaspoon(s) cayenne pepper (or to taste); 1 teaspoon(s) oregano, dried; 1 teaspoon(s) thyme, dried; 2 medium bay leaves, dried; - salt and pepper to taste; - cooked white rice (hot)

(1 rating)

review

Recipe by

Skip Davis

@Grandpaskip

Morton, MS

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.

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(1 rating)

yield 4 plus

prep time 10 Min

cook time 3 Hr

Ingredients For cajun red beans and rice with sausage #2

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

red beans, 19 ounce (rinsed and drained)
1 lg

ham hock, smoked
1 tsp

paprika
1/2 tsp

cayenne pepper (or to taste)
1 tsp

oregano, dried
1 tsp

thyme, dried
2 md

bay leaves, dried
salt and pepper to taste
cooked white rice (hot)

How To Make cajun red beans and rice with sausage #2

1
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.

2
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.
3
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.
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cajun red beans and rice with sausage #2

Ingredients For cajun red beans and rice with sausage #2

How To Make cajun red beans and rice with sausage #2

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