Best 5 New Orleans Style Red Beans And Rice With Sausage Fulcher Recipes

**New Orleans-Style Red Beans and Rice with Sausage: A Flavorful Culinary Journey**

In the heart of Louisiana's vibrant culinary scene, there lies a dish that embodies the essence of New Orleans cuisine: Red Beans and Rice with Sausage. This classic dish is a harmonious blend of hearty ingredients, bold flavors, and cultural heritage, offering a taste of the city's rich history and vibrant spirit. Join us as we explore the delectable world of New Orleans-style Red Beans and Rice with Sausage, uncovering its origins, traditional methods, and a collection of tantalizing recipes that capture the true spirit of this beloved dish.

**A Taste of Tradition: Unveiling the History of Red Beans and Rice**

Red Beans and Rice with Sausage has its roots in the diverse culinary traditions of New Orleans, a city renowned for its melting pot of cultures. The dish draws inspiration from African, French, and Spanish influences, reflecting the city's rich history and cultural heritage. Red beans, a staple ingredient in many African and Caribbean cuisines, are simmered in a flavorful broth infused with aromatic spices, such as garlic, onions, celery, and bell peppers. Andouille sausage, a spicy smoked sausage originating from France, adds a distinctive Cajun flair to the dish. The result is a hearty and comforting dish that has become a beloved symbol of New Orleans cuisine.

**Classic Techniques: Mastering the Art of Red Beans and Rice**

Preparing New Orleans-style Red Beans and Rice with Sausage is a culinary journey that requires patience and attention to detail. The traditional method involves slow-cooking the beans in a flavorful broth, allowing the flavors to meld and deepen over time. The addition of the andouille sausage infuses the dish with a smoky, spicy kick, while the bell peppers, celery, and onions provide a colorful and flavorful base. Seasonings like cayenne pepper, paprika, and bay leaves add layers of complexity, creating a harmonious balance of flavors that is both comforting and captivating.

**A Collection of Delectable Recipes: Exploring Variations of Red Beans and Rice**

In the realm of Red Beans and Rice with Sausage, there exists a multitude of variations, each offering a unique twist on this classic dish. Our curated collection of recipes showcases the diversity and creativity of this beloved dish. From the traditional New Orleans-style Red Beans and Rice with Sausage to modern interpretations featuring vegetarian sausage or seafood, our recipes cater to various dietary preferences and culinary preferences. With step-by-step instructions and helpful tips, we guide you through the process of creating this iconic dish, ensuring a flavorful and satisfying experience every time.

**Embark on a Culinary Adventure with Red Beans and Rice**

Discover the vibrant flavors and rich history of New Orleans-style Red Beans and Rice with Sausage. Whether you're a seasoned home cook or a culinary novice, our comprehensive guide and diverse collection of recipes will empower you to recreate this iconic dish in the comfort of your own kitchen. As you savor the bold flavors and heartwarming aromas of Red Beans and Rice with Sausage, you'll embark on a culinary journey that captures the essence of New Orleans' vibrant spirit. So, let's begin our exploration into the world of this beloved dish, one spoonful at a time.

Here are our top 5 tried and tested recipes!

AUTHENTIC NEW ORLEANS RED BEANS AND RICE

Authentic New Orleans Red Beans and Rice image

Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.

Provided by Matt

Categories Side Dish Rice Side Dish Recipes

Time 5h30m

Yield 10

Number Of Ingredients 15

Ingredients

1 tablespoon shortening, or as needed
1 white onion, chopped
3 cloves garlic, chopped
1 green bell pepper, chopped
8 cups water
1 pound dried red beans
1 smoked ham hock
1 pound smoked sausage, cut into bite-sized pieces
2 stalks celery, chopped
2 bay leaves
1 tablespoon Creole seasoning (such as Tony Chachere's®)
½ teaspoon dried thyme
½ teaspoon dried sage
1 dash hot pepper sauce (such as Tabasco®), or to taste
3 cups cooked white 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.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 44.1 g, Cholesterol 44.5 mg, Fat 20.5 g, Fiber 12.1 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 861.3 mg, Sugar 2.9 g

RED BEANS AND RICE WITH SMOKED SAUSAGE- NEW ORLEANS STYLE

Red Beans and Rice With Smoked Sausage- New Orleans Style image

This is a hearty, spicy version of New Orleans' traditional favorite. Serve with chunks of buttered cornbread. Originally from a September 1983 issue of Bon Apetit in the R.S.V.P. Letters to the Editor section. The recipe was requested from The Gumbo Shop restaurant in New Orleans.

Provided by Leslie in Texas

Categories Pork

Time 3h25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb dried red beans, rinsed and sorted
1 1/2 lbs good-quality smoked sausage, cut into chunks
1/2 lb smoked ham hocks or 1/2 lb ham shanks
1 large onion, diced
1 green pepper, seeded, deveined and diced
1 stalk celery, diced
1 garlic clove, finely chopped
1 teaspoon dried thyme, crumbled
1 teaspoon fresh ground pepper
1/2 teaspoon sage
1/4 teaspoon cayenne pepper (to taste)
salt
3 -4 cups freshly cooked rice
hot sauce

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.

Nutrition Facts : Calories 1027, Fat 61.1, SaturatedFat 21.6, Cholesterol 168.2, Sodium 2613.3, Carbohydrate 54.5, Fiber 2, Sugar 2.5, Protein 62.8

NEW ORLEANS-STYLE RED BEANS AND RICE WITH SAUSAGE FULCHER

New Orleans-Style Red Beans and Rice with Sausage Fulcher image

Provided by Rebecca Fulcher

Categories Bean Garlic Onion Rice Sausage Celery Winter Gourmet Georgia

Yield Serves 6 to 8 as a main course

Number Of Ingredients 18

Ingredients

1 pound dried red kidney beans, picked over
1 pound smoked link sausage, halved lengthwise and cut crosswise into 1/4-inch-thick slices
1 large onion, chopped
2 pale-green inner celery ribs (with leaves), chopped
4 garlic cloves, minced, or to taste
6 cups water
4 bay leaves
1 tablespoon dried thyme, crumbled
2 teaspoons dried oregano, crumbled
1 teaspoon Tabasco
3/4 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground white pepper, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon cayenne, or to taste
2 teaspoons salt, or to taste
Accompaniment: white rice

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.

AUTHENTIC LOUISIANA RED BEANS AND RICE

Authentic Louisiana Red Beans and Rice image

Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.

Provided by MIAMI BEACH

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 11h30m

Yield 8

Number Of Ingredients 16

Ingredients

1 pound dry kidney beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¼ teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice

Steps:

Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g

NEW ORLEANS RED BEANS AND RICE WITH SAUSAGE FULCHER

New Orleans Red Beans and Rice With Sausage Fulcher image

With Valentine's Day looming, there is still plenty of time to plan Mardi Gras dinners and this is one of our favorite dishes! I found it several years ago in Gourmet Magazine, where credit was given to Rebecca Fulcher of Newnan, Georgia. The only changes I make is to cut the bay leaves down to 1 instead of the 4 called for. I do this because it seems to us that 4 bay leaves overpowers the other flavors. Soaking the beans overnight is essential and not included in prep time.

Provided by Wineaux

Categories One Dish Meal

Time 1h40m

Yield 5-8 serving(s)

Number Of Ingredients 17

Ingredients

1 lb dried red kidney beans, picked over
1 lb smoked link sausage, halved lengthwise and cut crosswise into 1/4-inch-thick slices
1 large onion, chopped
2 pale-green inner celery ribs, chopped (with leaves)
4 garlic cloves, minced (to taste)
6 cups water
4 bay leaves
1 tablespoon dried thyme, crumbled
2 teaspoons dried oregano, crumbled
1 teaspoon Tabasco sauce
3/4 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon fresh ground white pepper (to taste)
1/2 teaspoon fresh ground black pepper (to taste)
1/4 teaspoon cayenne (to taste)
2 teaspoons salt (to taste)

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.

Nutrition Facts : Calories 686.4, Fat 30.1, SaturatedFat 10.5, Cholesterol 61.9, Sodium 2333.4, Carbohydrate 63.6, Fiber 15.3, Sugar 3.8, Protein 41.5

Tips for Making the Best New Orleans-Style Red Beans and Rice With Sausage:

Choose the right type of beans. Red kidney beans are the most traditional bean used in this dish, but you can also use black beans or pinto beans. Just be sure to soak them overnight before cooking.
Use a flavorful sausage. Andouille sausage is a classic choice for this dish, but you can also use kielbasa, smoked sausage, or even hot dogs. Just be sure to cook the sausage until it's browned and crispy.
Add a variety of vegetables. This dish is a great way to use up leftover vegetables. Chop up some celery, onion, bell pepper, and garlic and add them to the pot. You can also add some chopped greens, such as kale or spinach.
Season the dish well. This dish should have a rich, flavorful broth. Be sure to season it with plenty of salt, pepper, and cayenne pepper. You can also add other spices, such as paprika, cumin, or thyme.
Simmer the dish for a long time. The longer you simmer the dish, the more flavorful it will be. Simmer it for at least 2 hours, or even longer if you have the time.
Serve the dish with rice. Red beans and rice is traditionally served with white rice, but you can also use brown rice or even quinoa. Be sure to cook the rice according to the package directions.

Conclusion:

New Orleans-style red beans and rice with sausage is a delicious and hearty dish that is perfect for a casual meal. It's also a great way to use up leftover vegetables and sausage. With a few simple ingredients and a little bit of time, you can make a delicious pot of red beans and rice that your whole family will love.