Best 4 Sausage Over Rice Recipes

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Craving a hearty, flavorful meal that's easy on the pocket? Look no further than sausage over rice, a classic dish that combines the savory goodness of sausage with the comforting warmth of rice. With variations ranging from classic American sausage and gravy to spicy Cajun andouille sausage with creole sauce, there's a sausage over rice recipe to tantalize every palate. Whether you prefer a quick skillet meal or a slow-cooked one-pot wonder, our collection of recipes has you covered. Get ready to embark on a culinary journey that's sure to satisfy your cravings and leave you feeling content.

Let's cook with our recipes!

CREOLE-STYLE WHITE BEANS AND ANDOUILLE SAUSAGE OVER RICE



Creole-Style White Beans and Andouille Sausage over Rice image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 ham hock, skinned and scored
1 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped bell pepper
2 bay leaves
3 sprigs fresh thyme
1 tablespoon minced garlic
1 pound dried white navy, cannellini, or great Northern beans, rinsed and sorted over, soaked overnight and drained* (See Cook's Note)
8 to 10 cups chicken stock or water
Salt
Cayenne pepper, to taste
1 pound andouille or other smoked pork sausage, cut into 2-inch lengths
Cooked white rice, for serving
Louisiana red hot sauce, for serving

Steps:

  • Heat the oil in a large heavy saucepan over medium high heat. Add the ham hock, onions, celery, and bell pepper and cook, stirring, until the vegetables are soft, 4 to 5 minutes. Add the bay leaves, thyme, and garlic, and cook, stirring, for 2 minutes. Add the beans and chicken stock and bring to a boil. Reduce the heat so that the beans just simmer and cook, uncovered and stirring occasionally, until the skin on the beans is tender and the beans begin to soften, about 2 hours. Season, to taste, with salt and pepper. Add the sausage and continue to cook, stirring occasionally, until the beans are soft and creamy, about 1 hour longer*. (If desired, the ham hock can be removed at this point and either discarded or, when cool enough to handle, the meat can be removed from the bone and returned to the beans and the bone and skin discarded.) Remove the bay leaves and thyme sprigs and serve the beans and sausage over hot white rice.
  • Pass the hot sauce at the table for guests to use at their own discretion.

SAUSAGE OVER RICE



Sausage Over Rice image

Come in from the cold and warm up with this satisfying,no-fuss dish. Sarah Lee Greenberg of Cooperstown, Pennsylvania writes, "I remember my mother fixing this dish when I was a little girl, and now I cook it for my husband."

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 3 servings.

Number Of Ingredients 14

1/2 pound bulk pork sausage
1/3 cup chopped onion
1/3 cup chopped green pepper
1 celery rib, sliced
1 garlic clove, minced
1 can (8 ounces) tomato sauce
3/4 cup canned kidney beans, rinsed and drained
1/2 cup water
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
2 cups hot cooked rice

Steps:

  • In a large skillet, cook the sausage, onion, green pepper, celery and garlic over medium heat until sausage is no longer pink; drain. , Add the tomato sauce, beans, water, garlic powder, chili powder, Worcestershire sauce, pepper and pepper sauce; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until flavors are blended. Serve with rice.

Nutrition Facts : Calories 410 calories, Fat 14g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 957mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 5g fiber), Protein 22g protein.

CLAMS WITH SAUSAGE AND PEPPERS OVER RICE PILAF



Clams with Sausage and Peppers over Rice Pilaf image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons unsalted butter
2 tablespoons olive oil
2 cloves garlic, minced
1 small yellow onion, minced
Kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon freshly grated nutmeg
2 cups long-grain white rice, like basmati
1 fresh bay leaf
2 cups chicken stock
4 cloves garlic, sliced
3 bell peppers (red, orange or yellow), sliced
1 medium red onion, sliced
2 pounds fresh middleneck clams
1 pound smoked sausage, sliced into 1/2-inch-thick pieces
1 cup chicken stock
4 ounces white wine
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Fresh cilantro leaves, for serving
Olive oil, for serving

Steps:

  • Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom.
  • For the rice pilaf: Melt the butter and olive oil in a large ovenproof pot or Dutch oven. Add the garlic and onions with a pinch of salt and cook, stirring occasionally, until the onions are softened, 3 to 5 minutes. Add the coriander, cumin and nutmeg and continue to cook to toast the spices, 2 to 3 minutes. Add the rice, stirring to coat, and toast, about 2 minutes. Add the bay leaf and chicken stock. Bring to a gentle boil then season with salt and cover the pot. Cover the grill and cook until the rice is cooked and all the liquid is gone, about 18 minutes.
  • Meanwhile, prepare the foil packets for the clams with sausage and peppers: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the garlic, peppers and onions evenly between the packets. Top each with the clams and sausage. Bring up all 4 sides of the foil, but don't seal. Divide the stock, wine and butter between each packet. Season with salt and pepper. Tightly seal the foil.
  • Remove the rice from the grill, remove the lid and fluff with a fork. Place a kitchen towel over the pot and place the lid of the pot back over the kitchen towel. Let sit for 10 minutes without opening. This will help absorb the moisture in the pot so the rice is fluffy and not mushy.
  • Remove the ring from the grill if it has one so the coals are exposed and place the packets directly onto the coals. Steam until the clams open and everything is heated through, 7 to 8 minutes.
  • When ready to serve, transfer the rice pilaf to a serving plate. Carefully open the foil packets and pour everything over the rice pilaf, making sure to get all the juices from the packets. Sprinkle with cilantro leaves, drizzle with some olive oil and serve!
  • (Alternatively, you can cook the rice pilaf in a 350 degrees F oven for 18 minutes and bake the clams with sausage and peppers foil packets in a 375 degrees F oven for 8 to 10 minutes.)

SPICY SAUSAGE AND PEPPERS OVER RICE



Spicy Sausage and Peppers Over Rice image

Hearty and easy. I whipped this recipe up with the few ingredients I had and my boyfriend loved it. It's so easy he can make it!

Provided by Tiffany

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h

Yield 2

Number Of Ingredients 12

1 cup brown rice
2 cups water
2 turkey sausage links, cut into 1-inch pieces
1 tablespoon minced garlic, or to taste
¾ red onion, diced
1 green bell pepper, sliced
¾ cup vegetable or chicken broth
1 cup grape tomatoes
2 tablespoons diced pimento
crushed red pepper flakes to taste
Cajun seasoning to taste
black pepper to taste

Steps:

  • Pour brown rice and water into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until rice is tender, about 40 minutes.
  • Preheat a skillet over medium-high heat. Add turkey sausage, and cook until well browned on the outside, and no longer pink on the inside. Remove cooked sausage, then stir in garlic and onion. Cook for a few minutes until the onion softens and begins to turn translucent. Add green pepper and cook for 2 minutes.
  • Pour in half of the vegetable stock along with the tomatoes and pimiento. Season to taste with red pepper flakes, Cajun seasoning, and pepper. Cook until the liquid has almost completely evaporated. Stir in sausage with remaining vegetable broth, and simmer until all is hot. Serve sausage mixture over brown rice.

Nutrition Facts : Calories 412.1 calories, Carbohydrate 87.1 g, Fat 3.3 g, Fiber 6.8 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 275.3 mg, Sugar 5.4 g

Tips:

  • Choose the right sausage: Italian sausage, breakfast sausage, or chorizo are all great options for this dish. If you're looking for a milder flavor, choose a sweet Italian sausage. For a spicier flavor, choose a hot Italian sausage or chorizo.
  • Cook the sausage thoroughly: Sausage should be cooked to an internal temperature of 160 degrees Fahrenheit. This will ensure that it is safe to eat and that it has developed its full flavor.
  • Use high-quality rice: Jasmine rice or basmati rice are both good choices for this dish. They have a light, fluffy texture that pairs well with the sausage.
  • Season the rice: Don't forget to season the rice with salt and pepper. This will help to bring out the flavor of the rice and the sausage.
  • Add vegetables: Vegetables such as onions, peppers, and mushrooms are all great additions to this dish. They add flavor, color, and texture.
  • Serve with your favorite toppings: Some popular toppings for sausage over rice include cheese, sour cream, salsa, and guacamole.

Conclusion:

Sausage over rice is a quick, easy, and delicious meal that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover sausage, and it's also a budget-friendly meal. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that the whole family will love.

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