March 16, 2009

Red Beans & Rice

This is my new go-to meal, especially when I need something quick, easy, filling and delicious!! My bestie friend Stewy made this for me when I was visiting him in Georgia, and his friend made it for him when he was visting him down in New Orleans (cheering for Auburn in the 2004 season Sugar Bowl!). This is authentic, Nawlins Style Red Beans & Rice. It’s so simple and man pleasin’. Stewy & Kevin approved. And tonight, I’m gonna make it for you.

First, make sure your husband is watching football in the background. This is a must.

Ingredients
1 cup long grain white rice
2 cups hot water
1 teaspoon salt
2-3 tablespoons extra virgin olive oil
1 pkg (14 oz) smoked sausage
1 can red beans
Zatarains Creole Seasoning

Now. A word. See that “Ragin’ Cajun” smoked sausage in the picture up there? Yeah. Kevin thought it’d be fun to try that this time. Well let me tell you. It was HOT! HOT HOT HOT. Way too hot for me. I prefer just the regular, Eckrich smoked sausage, especially for this. Now Kevin liked it, mind you, but wow. My mouth was on fire for like a week. You’d been warned.

Directions
Onto the good stuff. Start by adding 1 cup of long grain, white rice to a sauce pan with a lid.

Add 2 cups hot water and 1 tsp salt. Turn heat to high and bring to a boil. As soon as it starts to boil, turn heat to LOW, cover with lid and simmer for exactly 15 mins.

Meanwhile, thinly slice the sausage.

Drain the juice from the red beans into the sink.

Add 2-3 tbsp olive oil to to a large skillet and begin heating over medium heat.

Add the sausage, and I usually give a healthy sprinkling of creole seasoning at this point. Stir occasionally for about 7 mins until the sausages start to get sizzly on both sides. Yes, that’s the official term for it. ;)

Add the red beans and stir until warmed through.

About this time, your rice should be done too, so serve it up! :)

I put the creole seasoning on the table- cause everyone likes to add their own amount. At this point, I like to stir mine up real good until my rice gets all brown from the sausage, beans and seasoning. Yummy. Makes about 2-3 servings.

Red Beans & Rice

1 cup long grain white rice
2 cups hot water
1 teaspoon salt
2-3 tablespoons extra virgin olive oil
1 pkg (14 oz) smoked sausage
1 can red beans
Zatarains Creole Seasoning

Add the rice, water and salt to a sauce pan with a lid. Bring to boil, reduce heat to low, then cover & simmer for 15 mins. Meanwhile, thinly slice the sausage and drain the juice from the red beans into the sink. Add 2-3 tbsp olive oil to to a large skillet and begin heating over medium heat. Add the sausage, give a sprinkling of creole seasoning and stir occasionally for about 7 mins until the sausages start to get sizzly on both sides. Add the red beans and stir until warmed through. About this time, your rice should be done too. Serve the beans and sausage over the rice. Add extra creole seasoning as desired at the table. Serves 2-3.



Make for: Dinner / Main Dish
Tags: , , ,

49 Comments



 
 

2
Joann March 17, 2009 at 9:48 am

Hi Amanda;
I just love your site and your recipes are so awesome and simple. Have you ever thought about doing some tuts on scrapbooking, tuts on blogging etc I just can’t say enough about your site it’s so pretty and the way you put things together is just wonderful – blessings, Joann

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3
Sg. - "Stewy" March 17, 2009 at 3:20 pm

The sausage you use really makes this recipe, and over the years I’ve tried many different kinds. For my two cents, Eckrich Farms Smoked Sausage is the winner.

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4
pam March 18, 2009 at 12:13 pm

your blog looks great, pam

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5
MaryRuth March 18, 2009 at 5:00 pm

Thanks for the recipe! We lived in Louisiana for several years and loooove Red Beans and Rice but ours is a slow cooker recipe and takes hours to cook so I was so excited to see your recipe for a quick easy dinner… yuummmy… my mouth is watering!!!

Love your blog!!!!!!!!!!!!!!!!!!!!!!!!!!!

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6
Joy Gross March 19, 2009 at 2:45 am

I love the recipe… thank you… My sweetie will love it. I love the photography you did with the meal also. Thank you so much for sharing.

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7
Jen@Balancing Beauty and Bedlam March 21, 2009 at 7:15 am

As someone who cooks with rice and beans often (much to my kiddos chagrin), this has a fun twist. Love the photos. :)

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8
Jennifer March 25, 2009 at 8:46 pm

YUMMMMM! I made this and loved it! I doubled the recipie and didn’t have 2 cans of red beans so I used a can of black beans and it was super! Thanks sooooo much! :D

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9
Ali March 27, 2009 at 10:04 am

Yum! I made this last week and we loved it, not that it was a surprise. Thanks for all of the awesome recipes. My hubby and I love them, even if our waists don’t. LOL.

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10
Recipe man March 30, 2009 at 12:19 am

this is such a good recipe. many times i look for food that is healthy and easy enough to cook.
beans+meat+rice. ideal combination for a full tummy. thanks!

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11
Lynn March 30, 2009 at 11:16 pm

This was good and really EASY! I sizzled my sausage a little too long, but it was still good. Even Mr. Picky (Randy) said it was good!

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12
Heather R.(Groovy Girl Thoughts) March 31, 2009 at 3:39 pm

I happened to surf to your site today…omg I have been surfing around it for hours. I thought that I was weird cuz I love fonts too. I didn’t know that there are others out there. I want to add pretty ones to my blog… http://groovygirlthoughts.blogspot.com/
maybe tomorrow I can learn how! I will now be perusing you regularly! thks for such a fun site to share.

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13
Kim April 2, 2009 at 4:19 pm

I made this for dinner tonight and it turned out great. Very simple and quick to make. We all loved it! Thanks for the great recipes.

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14
DianeM May 26, 2009 at 6:34 pm

I made this tonight and it was delicious! I had “skinless” smoked sausage and could only find a can of pinto beans instead of red beans, but, I added Creole Seasoning, ground cumin, paprika, cayenne, and some chili powder. It turned out very, very good, and was totally quick and easy. Thanks for the great recipe!

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15
Sue June 10, 2009 at 1:33 pm

Any idea what the sodium content of this recipe is? A box of Zataran’s reduced sodium Red Beans and Rice is around 720mg per cup which is very high and not too healthy. I’m trying to reduce sodium intake but I love this kind of food. Thanks.

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16
chandani June 22, 2009 at 11:29 am

great recipe i am defiantly going to make it,just one question where can i get creole seasoning? Or is it something i can put together at home?

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17
Amanda June 22, 2009 at 11:32 am

@chandani
Any mega mart will have creole seasoning- Zatarains is one brand, Tony Chachere’s is another I can think of right off the top of my head.

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18
chandani June 22, 2009 at 4:34 pm

thank you so much.

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19
Mrs. McGoo June 30, 2009 at 11:19 am

Sweet. Just stumbled upon your blog while looking for a simple red beans and rice recipe. Sending the hubby to the store this afternoon to get the ingredients. Excited to try. Thanks.

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20
Elizabeth July 20, 2009 at 12:45 am

Hi Kevin and Amanda! I’m new to your site and want to tell you that I love it! The recipes are quick & easy and look very tasty. Going to try the Red Beans & Rice soon. I’m also loving the FREE fonts you guys make available to download. Thanks!

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21
Amy September 20, 2009 at 4:55 pm

I made this for dinner tonight. My boyfriend and I loved it! Thanks for sharing the recipe and I am loving your website! I plan on trying many more of your recipes!

Amy

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22
Steve September 21, 2009 at 3:42 pm

Hi you two! What a great recipe! I stumbled across this while looking online for a great quick red beans & rice recipe and I loved it. My one minor mod was that since they were out of smoked sausage, I grabbed a package of Chorizo. Kevin would love it cause it made the dish nice & spicy. I’ll definitely be coming back to try other recipes.

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23
Kerry September 21, 2009 at 5:03 pm

Amanda – I made this recipe tonight for my boyfriend and he LOVED it! Which makes this the perfect recipe – because he loved it AND it took no time at all to put together! Perfect weeknight meal! Thank you – your recipes are amazing!

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24
Cooking Lady November 1, 2009 at 9:02 am

I applaude you very well done. My family is from New Orleans so I cook this meal often. Your recipe is much easier and faster than mine. Thanks for sharing.

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25
darci December 10, 2009 at 6:43 pm

i am 8 months pregnant and having a VERY strong urge to add brown sugar to this…i will try to resist.

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26
Karen February 17, 2010 at 1:16 pm

Hello, I discovered your recipes blog, when I peeked on your scrapbooking site. Absolutely love the Red Rice and Beans. Made it yesterday for Fat Tuesday, hope you don’t mind that I linked your recipe blog on my post! Thank so much. I actually have been making your other recipes too! Karen

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27
Liana June 17, 2010 at 8:33 am

hi amanda,
i really love this recipe, because i really like red beans and i also a sausage lover.. :)
but, in my country i cannot found Zatarains Creole Seasoning..
would you tell me about another choices for changing Zatarains Creole Seasoning?
thank you! :)

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28
Emily August 7, 2010 at 3:26 pm

Liana,

You can make your own Creole seasoning instead of using Zatarains. I made this recipe using Emeril Lagasse’s recipe for seasoning. It’s easy to make and I usually always have all the required ingredients.

2-1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme

I usually only make half a batch of seasoning at a time since it makes almost 2/3 of a cup and I rarely use creole seasoning.

29
Leigh@sweetlittlebytes March 11, 2011 at 10:37 pm

I was using Stumble Upon, came across this recipe, and suddenly had a major hankering for red beans and rice! This happened maybe a little over an hour ago. Now I’m sitting here enjoying an amazing dinner! Thank you so much for sharing! I’m sure I’ll make this pretty often. =)
<3 Leigh

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30
Jenny March 24, 2011 at 1:23 pm

I have these same dishes!

My husband would love this recipe.

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31
Tena March 24, 2011 at 5:25 pm

I just made this for my daughter because I’m going out for dinner tonight. I think I’ll stay home and eat this with her instead! Thank you!

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32
Lindsey July 21, 2011 at 1:27 pm

This has become a weekly meal at our house! You just can’t beat a delicious meal thats done in 15 minutes!

Thank you for sharing!

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33
Larissa July 26, 2011 at 8:28 pm

Making this right now for the hubs and it smells so delicious!!! Thank you for sharing :)

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34
Edward Vu August 20, 2011 at 5:03 am

Aloha yall, just gotta share this quick red beans rice recipe I just accidentally made tonight. Awesome part, it’s vegan!!!

I AM HE-MAN, meat eating, bone licking…but hot yam!!! This some good eats…I was stuck with some dried beans, rice & some spice, then the light above my head went bam!

It really was BAM! from Emeril’s Essence, 1/2 bottle to be exact, & 2 bay leaves, funny how things workout.

I must confess I’m born & raised in New Orleans, so I’ve got red beans & rice in my blood from all those years of school lunch.

My best pot of beans came from Cook’s Illustrated, before that it was Paul Prudhomme recipe tweaked with fried bacon(Wellshire black forest bacon), key ingredients for good beans=paprika, thyme & bay leaf, of course standard garlic & onions, no need for holy trinity or anything fresh for that matter, dried onions & garlic actually taste better than fresh.

The paprika should be majority of the spices, usually it would come from the tasso…but Emeril’s Essence works out fine because major spice is paprika…finally on to the recipe.
1 pound dried beans
1/2 bottle Emeril’s Essence
2 bay leaves
some cooked rice

Bring to boil beans & water 4 inches above beans, 2 tablespoons of salt, turn off heat, cover 1 hour to soak.

Drain beans, replace with fresh water 4 inches above beans, bring to boil & BAM!BAM!BAM! 1/2 bottle Emeril’s Essence & 2 bay leaves, let simmer uncovered for 2 hours, stirring every 30 minutes to bust up beans for thick gravy. Add more water if necessary, you can always add but hard to take out, but with water in this recipe you could cook it longer to evaporate & soften beans even further, even to gravy stage(better than loose watery stage), hey, it’s all gravy, no worries. Enjoy yall.

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35
KatBird October 7, 2011 at 3:15 am

My sister turned me into obsession mode with your site! Making the Red Beans and Rice for a concert weekend with The Temptations!

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36
Jennifer November 14, 2011 at 1:32 pm

I love this recipe i found it on your site over a year ago and we’ve been making once a week since then it is so good and a total comfort food! We use Eckrich skinless smoked sausage (easier and less hot for the kids) and one can of light red and one can of dark red kidney beans (i think these taste better than red beans for some reason lol) and then top it off with Tony Chachere’s seasonings. Thanks so much for the recipe!

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37
Nelle December 20, 2011 at 8:05 am

I just made this except I used vegetarian Italian sausage (Tofurky) sautéed onions and garlic before adding the sausage. After putting it on the rice, I gave it a good splash of hot sauce – it is TASTY! I didn’t have any vegetarian smoked sausage (Lightlife) in the house but am going to try it next time!

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38
Tonya October 25, 2012 at 4:31 pm

I just had a friend from Texas visit last weekend and she made this from which she got the recipe when she lived in new orleans. A couple differences, she used dry kidney beans and soaked them in sugar water over night, sauteed green peppers and onions and threw it all together in the crock pot among a few similar seasons/spices and andoullie sausage. I am from Portland, and this was the perfect meal for our rainy fall evening. I am going to try it with canned beans next time. Thanks for the recommendation!

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39
Bekah October 26, 2013 at 12:49 pm

Ooh I’m going to have to try this. I have had a few cans of red beans just sitting on my shelf for months and I have been unsure how to use them (at least in a way my husband would actually eat). I love the serving size- with just two of us most recipes make way too much, but this will be just right, but also could be doubled easily if we have company. Do you think it would be good to sauté an onion and some garlic, then add the sausage? (To up veggie intake). Thanks!

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40
Susan January 22, 2014 at 5:05 pm

Made this today and it was so good and simple. 20 minute dinner is perfect. I used Louisiana Cajun seasoning (I grabbed the wrong one but it was good). Thanks

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41
heather February 27, 2014 at 9:04 am

My family will love this! Only one suggestion
DON’T COOK WITH OLIVE OIL! Heating the oil turns it to a carcinogen.

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42
Athena November 23, 2014 at 3:31 pm

Hello Kevin and Amanda, I have made this for my large family at least 3 or 4 times. Everyone loves it. I have enjoyed your site. Thanks, Athena

PS Honestly, I am not 100% up to par on blog etiquette. I just wanted to you to know I was pinning your pin on my blog. I am doing a weekly menu today and I always use pins from Pinterest for my own personal use. It helps me out so much. Thanks again. I would be happy to send you the link. If you would choose not to publish my comment or cut the last paragraph out that is fine. I just wanted to let you know and I thought this was the best route. Thanks again for the yummyness.

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