Best 3 Shotgun Red Beans And Rice Recipes

**Shotgun Red Beans and Rice: A New Orleans Classic, Made Easy**

Shotgun Red Beans and Rice is a classic New Orleans dish that is hearty, flavorful, and easy to make. It is a one-pot meal that is perfect for a weeknight dinner or a casual gathering. This iconic dish is traditionally made with red beans, rice, and the "holy trinity" of celery, bell pepper, and onion. However, there are many variations of this dish, and some recipes also include sausage, ham, or chicken. In this article, we will provide three different recipes for Shotgun Red Beans and Rice, so you can find the one that best suits your taste. The first recipe is a traditional version of the dish, made with red beans, rice, and the holy trinity. The second recipe adds sausage and ham for a more robust flavor. And the third recipe is a vegetarian version, made with black beans and vegetables. All three recipes are easy to follow and can be made in under an hour. So, grab your ingredients and let's get cooking!

Let's cook with our recipes!

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

RED BEANS AND RICE

Red Beans and Rice image

Every Monday, you can find a pot of red beans and rice cooking in someone's kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson's house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana Andouille, but smoked sausage will do.

Provided by Kim Severson

Categories side dish

Time 6h30m

Yield About 12 cups

Number Of Ingredients 16

Ingredients

1 1/2 pound dried red beans (preferably New Orleans Camelia brand)
1 pound Andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)
4 tablespoons olive oil
6 garlic cloves, minced
2 medium onions, finely diced
1 large rib celery, finely diced
1 medium green bell pepper, chopped
1 1/2 teaspoons black pepper
1/8 teaspoon cayenne pepper
2 teaspoons salt
3 bay leaves
2 teaspoons dried basil
3/4 teaspoon rubbed sage
1 cup chopped fresh parsley
1 bunch fresh green onions, chopped
Cooked white long-grain rice, for serving

Steps:

In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
Cook until beans are softened, about 11/2 to 2 hours. Taste and adjust seasonings.
Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 8 grams, Fiber 18 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 3 grams, TransFat 0 grams

RED BEANS AND RICE

Red Beans and Rice image

This is a good recipe that is inexpensive and can be manipulated to have less salt; i.e., you can make the red beans from dried ones rather than canned, and you can substitute no-salt chicken bouillon powder for regular chicken stock. If using dried beans, you only need to cook up 8 oz of them rather than the full 1-pound pkg. I used the dried beans; I started at 2:30 and did not eat until 6 PM. This recipe comes from The Columbus Dispatch.

Provided by Debbie R.

Categories Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces reduced-fat smoked turkey sausage
1 1/2 cups chopped onions
1 1/2 cups chopped green peppers
1 1/2 cups sliced celery
1/2-1 jalapeno, minced
2 teaspoons minced garlic
2 bay leaves
1 1/2 teaspoons dried thyme
2 (15 ounce) cans red beans, drained and rinsed (or 8 ounces of dried beans sorted, soaked and cooked per package directions, then drained)
1 (14 1/2 ounce) can chicken broth
3 -4 dashes Tabasco sauce
cayenne pepper
ground black pepper
4 cups hot cooked rice

Steps:

Slice sausage, then cut into quarters. Cook it in a large saucepan until well-browned for 5 to 8 minutes. (I added about one tsp of oil so that it would brown nicely).
Add all the vegetables, including garlic, and saute until they begin to brown, about 10 minutes.
Stir in bay leaves and thyme. Cook 1 or 2 minutes more.
Add beans to pan. Using a potato masher, mash about one-fourth of them. Add chicken broth. Bring mixture to a boil. Lower heat and simmer, uncovered, for about 15-20 minutes until vegetables are tender and sauce is thick.
Discard bay leaves. Season to taste with Tabasco, cayenne and black pepper. Serve over rice.

Nutrition Facts : Calories 383.3, Fat 1.6, SaturatedFat 0.3, Sodium 251.2, Carbohydrate 74.9, Fiber 11.3, Sugar 3.8, Protein 17.8

Tips:

Soaking the beans overnight helps to reduce the cooking time and makes them more digestible.
If you don't have time to soak the beans overnight, you can quick-soak them by boiling them in water for 1 minute, then removing them from the heat and letting them sit for 1 hour.
Rinsing the beans before cooking helps to remove any impurities.
Using a heavy-bottomed pot helps to prevent the beans from burning.
Adding a ham hock or smoked sausage to the pot adds extra flavor.
Using chicken broth instead of water adds extra flavor.
Seasoning the beans with salt, pepper, garlic, and onion powder adds depth of flavor.
Cooking the beans on low heat for a long period of time helps to develop their flavor.
Serving the beans with rice and a side of cornbread is a classic Southern tradition.

Conclusion:

Shotgun red beans and rice is a delicious and easy-to-make dish that is perfect for a casual meal. With its hearty flavor and simple ingredients, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give shotgun red beans and rice a try.

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