New Orleans Red Beans And Rice With Sausage Fulcher Recipes

AUTHENTIC NEW ORLEANS RED BEANS AND RICE

Steps:

• Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
• Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
• Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

NEW ORLEANS-STYLE RED BEANS AND RICE WITH SAUSAGE FULCHER

Steps:

• In a bowl soak beans in water to cover by 2 inches overnight. In a 6-quart heavy kettle combine all ingredients except 1/2 pound sausage. Bring mixture to a boil and simmer, covered, over moderate heat 1 1/2 hours. Remove lid and cook mixture at a bare simmer 1 hour more, adding more water if mixture is too thick.
• Remove 1 cup bean mixture and mash to a paste. Stir bean paste and remaining 1/2 pound sausage into bean mixture and simmer 5 minutes. Serve bean mixture with rice.

RED BEANS AND RICE WITH SMOKED SAUSAGE- NEW ORLEANS STYLE

Steps:

• Place beans in Dutch oven and cover generously with water; let soak 30 minutes.
• Add all remaining ingredients to beans except salt, rice, and hot sauce.
• Bring to a boil over medium-high heat.
• Reduce heat to medium-low, cover and simmer until beans are tender, adding more water if necessary, about 2 1/2 hours.
• Add salt to taste.
• Discard ham bones after cutting any meat from them into bite-sized pieces; return meat to pot.
• Remove about 1/2 cup of beans from mixture and mash to a paste.
• Return mashed beans to pot and stir through.
• Simmer 15 more minutes.
• Serve hot over rice: pass hot sauce, if desired.

NEW ORLEANS RED BEANS AND RICE WITH SAUSAGE FULCHER

Steps:

• In a bowl soak beans in water to cover by 2 inches overnight.
• In a 6-quart heavy kettle combine all ingredients except 1/2 pound sausage.
• Bring mixture to a boil and simmer, covered, over moderate heat 1 1/2 hours.
• Remove lid and cook mixture at a bare simmer 1 hour more, adding more water if mixture is too thick.
• Remove 1 cup bean mixture and mash to a paste.
• Stir bean paste and remaining 1/2 pound sausage into bean mixture and simmer 5 minutes.
• Serve bean mixture with rice.