Red Beans Sausage Jambalaya Recipes

RED BEANS AND SAUSAGE

Steps:

• In a large saucepan, heat oil over medium heat; saute pepper and onion until tender. Add garlic; cook and stir 1 minute., Stir in beans, sausage, Cajun seasoning, pepper sauce and water; bring to a boil. Reduce heat; simmer, uncovered, until heated through, 5-7 minutes. If desired, serve with rice.

CROCK POT RED BEANS AND RICE WITH ANDOUILLE SAUSAGE

Steps:

• Gather the ingredients.
• Put the dried beans in a bowl of cold water and swish them around to rinse. Discard floating beans.
• Drain the beans in a colander and pick them over, looking for any small stones or malformed beans.
• Put the beans in the crockery insert of a slow cooker .
• Add 1 1/2 quarts of water to the beans along with the celery, onion, ​garlic, bay leaves, and crushed red pepper flakes.
• Cover the slow cooker and cook the beans on low for about 6 to 7 hours, or until the beans are tender. Or cook them for about 3 1/2 to 5 hours on high.
• Heat the vegetable oil in a skillet over medium heat. Add the diced andouille sausage and cook, stirring, until the sausage is nicely browned.
• Add the sausage and bell pepper to the beans. Taste and add 2 to 3 teaspoons of kosher salt, or to taste.
• Cover and continue cooking on low for about 1 hour longer.
• Meanwhile, cook the rice in a rice cooker or on the stovetop following package directions.
• Mound the rice on a plate or in a bowl, ladle the beans over the rice, and serve with freshly baked bread or cornbread if desired.

TEXAS JAMBALAYA

Steps:

• Heat oil in a large saucepan over medium heat. Saute onion, green pepper and celery, until onions are soft and translucent. Stir in garlic, and cook another minute. Add rice, sausage and ham. Cook 2 to 3 minutes, to coat the rice with oil, stirring frequently. Pour in tomatoes with green chiles and chicken broth. Season with thyme and bay leaf. Bring to a boil, then reduce heat. Cover, and simmer 20 to 25 minutes, or until liquid is absorbed. Stir in the beans, mix well and heat through.

RED BEANS & SAUSAGE JAMBALAYA

Steps:

• Coat a large skillet or dutch oven with cooking spray.
• Over medium heat, add the sausage, onions, celery, and garlic. Cook, stirring frequently, for about four minutes or until the vegetables start to soften.
• Add the undrained tomatoes, red beans, and seasonings to the pan. Cook covered, stirring occasionally for about five minutes.
• Stir in the rice and cook and stir for another minute or two until the rice is heated through.

CREOLE-STYLE RED JAMBALAYA WITH CHICKEN, SAUSAGE, AND SHRIMP RECIPE

Steps:

• Preheat oven to 325°F (160°C). Season chicken all over with salt and pepper. In a Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning, until browned on both sides, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 5 minutes, then cut into 1/2-inch chunks and set aside.
• Meanwhile, add sausage to Dutch oven and cook, stirring often, until just starting to darken, about 3 minutes; lower heat and/or add oil at any point to prevent burning. Add onion, bell pepper, celery, and garlic and cook, stirring and scraping bottom of Dutch oven, until browned bits have come loose and vegetables just begin to turn lightly golden, about 8 minutes.
• Stir in rice and return to a simmer. Cover with lid and transfer to oven. Bake until liquid is fully absorbed and rice is tender, about 40 minutes.
• Serve, passing hot sauce at the table for diners to add to taste.