Sausage And Red Rice Recipes

RED RICE & SAUSAGE

Steps:

• Heat the oil in a heavy pan over medium heat. Add the sausage pieces and cook until brown, about 5 minutes. Add the onions, green peppers, and celery. Cook for 3 minutes. Add the water, tomato sauce, salt and pepper. Heat to boiling. Stir in the rice. Reduce heat to simmer. Cook covered, until rice is tender, about 30 minutes. Remove from heat and keep covered until time to serve.
• NOTE: I sliced my sausage into 1/4 inch slices and used 1 pound of sausage.

RED RICE AND SAUSAGE

Steps:

• Combine the rice and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 15 to 20 minutes, until rice is tender and the water has been absorbed. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium heat. Add the bacon, and brown on each side. Add the onion, garlic and green peppers to the skillet, and cook until soft, stirring frequently. Mix in the sausage, and cook until hot, then pour in the tomatoes. Cook just until heated through. Stir in the cooked rice and spaghetti sauce. Season with Italian seasoning, salt and pepper. Transfer to a large casserole dish, and cover with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven, then remove the lid, and cook for an additional 15 minutes.

RED RICE WITH SAUSAGE AND PEPPERS

Steps:

• In a large skillet, heat oil over medium-high. Add sausage and cook, stirring occasionally, until crispy, about 8 minutes. Add onion, garlic, red pepper, and celery; season with salt and pepper. Cook, stirring occasionally, until celery is tender, 8 minutes. Add tomatoes and cook until slightly thickened, 3 minutes. Add rice and cook until warmed through, about 2 minutes.

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.

SAUSAGE AND RED RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Move an oven rack to the center of the oven.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined paper towels to drain, reserving the bacon fat in the skillet. Crumble the bacon once cooled.
• Crumble sausage into the reserved bacon fat; cook and stir until the sausage is completely browned and no longer pink, 7 to 10 minutes. Drain sausage and set aside in a bowl. Return skillet to medium-high heat.
• Heat olive oil in the skillet. Cook and stir onion, bell pepper, oregano, and sage in the hot oil until the onion is soft, about 5 minutes.
• Combine tomato sauce, rice, water, bacon, sausage, and the onion mixture in a baking dish with a lid; season with salt and black pepper. Stir until evenly mixed. Cover dish with aluminum foil and the lid.
• Bake in preheated oven until the rice is tender, about 1 hour. Let rest 10 minutes before serving.