Ground Beef And Sausage Red Beans And Rice Recipes

RED BEANS AND RICE WITH SAUSAGE

Steps:

• Pick over the dried beans, and soak them in water overnight.
• The next day, drain off the soaking water, and place the beans in a large pot or slow cooker. Cover with water, and stir in the dried garlic and onion, salt, bay leaf, sugar, cayenne pepper, celery seed, cumin, and crushed red pepper flakes. Push the ham hock down into the beans. Bring to a boil, reduce the heat, and simmer over low heat for 3 to 4 hours.
• Stir in the smoked sausage, simmer for 20 more minutes, and serve.

GROUND BEEF AND SAUSAGE RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees and spray a 9 x 13 baking dish with cooking spray.
• Place ground beef and sausage to a large skillet, crumble and brown on medium high heat until about half cooked. Add in celery and onion and cook until soft and meat is done. About 7 to 10 minutes total.
• Add in cream of celery and chicken soups, chicken stock and stir until combined. Then pour in rice and mix until completely blended.
• Pour into 9 x 13 baking dish and cover tightly with foil. Bake for 1 hour and 15 minutes. Remove from oven when done and fluff with a fork.

RED BEANS AND RICE WITH GROUND BEEF

Steps:

• In a heavy bottomed 4 quart pot, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in bacon fat until soft.
• Add the ground beef and cook until browned all the way through.
• Pour in the broth and beans. Add cajun seasoning. Bring to a boil, and reduce to a simmer.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Serve beans over hot rice.

GROUND BEEF AND SAUSAGE IN RED BEANS AND RICE

Steps:

• Prepare the rice in a large pot according to package directions.
• Cut the kielbasa into 1-inch chunks and quarter the chunks. Place in a large skillet over medium-high heat for about 5 to 10 minutes, or until lightly browned. Season with cayenne pepper to taste. Transfer this to the pot with the rice, reserving the grease in the skillet.
• In the same skillet over medium-high heat, saute the ground beef for 5 minutes. Stir in the rice, and onion; reduce heat to medium and saute for 5 more minutes. Drain well and add to the pot. Stir the kidney beans, pinto beans, and pork and beans into the pot. Add a little water, if necessary, and simmer over low heat until ready to serve.

RED BEANS WITH RICE & SAUSAGE

Steps:

• Heat olive oil in a heavy skillet over medium heat.
• Add in sausage, onion, garlic and bell pepper with dryed red pepper flakes (if using) brown for 12-15 minutes.
• Mix in the kidney beans with their juices, stewed tomatoes and Creole seasoning.
• Reduce heat to medium-low; cover and cook until the flavors are all blended and the mixture is very thick (about 40-45 minutes) seasoning with salt and pepper and stirring occasionally.
• You can either add the cooked rice into the bean mixture or spoon the bean mixture on top of the cooked rice in bowls the choice is up to you.

GROUND BEEF AND SAUSAGE RED BEANS AND RICE

Steps:

• Prepare the rice in a large pot according to package directions.
• Cut the kielbasa into 1-inch chunks and quarter the chunks. Place in a large skillet over medium-high heat for about 5 to 10 minutes, or until lightly browned. Season with cayenne pepper to taste. Transfer this to the pot with the rice, reserving the grease in the skillet.
• In the same skillet over medium-high heat, saute the ground beef for 5 minutes. Stir in the rice, and onion; reduce heat to medium and saute for 5 more minutes. Drain well and add to the pot. Stir the kidney beans, pinto beans, and pork and beans into the pot. Add a little water, if necessary, and simmer over low heat until ready to serve.

BEEF WITH RED BEANS AND RICE

Steps:

• Prepare Cajun-Style Beef Sausage. Heat large nonstick pan over medium heat until hot. Add sausage mixture, onion, bell pepper and celery; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.
• Stir in 1-1/2 cups tomatoes, beans, rice, Cajun seasoning and broth. Cover and cook 5 to 6 minutes until rice is tender. Uncover and cook another 1 to 3 minutes or until desired consistency is reached. Top with remaining 1/2 cup tomatoes. Season with salt and pepper, as desired.