Best 4 Spicy Red Beans With Chicken And Andouille Sausage Recipes

Indulge in a symphony of flavors with our spicy red beans with chicken and andouille sausage. This hearty and comforting dish tantalizes your taste buds with its piquant andouille sausage, tender chicken, and luscious red beans, all simmering together in a symphony of Creole spices. Accompany this main course with a medley of our delectable sides: satisfy your soul with fluffy cornbread, crafted with a touch of sweetness and a hint of cornmeal texture. Dive into the creamy depths of our macaroni and cheese, where sharp cheddar and gooey mozzarella harmonize in perfect cheesy bliss. Elevate your meal with a refreshing side salad, featuring crisp greens, vibrant tomatoes, and a tangy vinaigrette dressing. And for a touch of heat, our spicy fried okra delivers a delightful crunch and a fiery kick that will leave you craving more. Explore our collection of recipes and embark on a culinary journey that promises to satisfy every palate.

Here are our top 4 tried and tested recipes!

RED BEANS WITH ANDOUILLE SAUSAGE

Red Beans with Andouille Sausage image

This budget-friendly Southern supper is just right for fall. Andouille is a spicy Cajun pork sausage. As an alternative, you can use kielbasa or another type of smoked sausage.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 1h20m

Number Of Ingredients 6

Ingredients

1 teaspoon vegetable oil
1 pound andouille sausage, halved lengthwise and cut into 1-inch pieces
1 medium onion, diced small
2 garlic cloves, finely chopped
1 bag (1 pound) dried, small red beans, soaked overnight and drained
Coarse salt and ground pepper

Steps:

In a large saucepan, heat oil over medium. Add andouille; cook until fat is released and sausage is slightly golden in spots, 10 to 12 minutes. Using a slotted spoon, transfer to a plate. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add beans and 4 1/2 cups water; bring to a boil. Reduce to a simmer, partially cover, and cook until beans are tender, 1 to 1 1/2 hours, adding more water if necessary. Stir in andouille and heat through; season with salt and pepper.

Nutrition Facts : Calories 618 g, Fat 23 g, Fiber 20 g, Protein 41 g

SPICY SAUSAGE, CHICKEN AND BEAN POT

Spicy Sausage, Chicken and Bean Pot image

This one-pot meal is a wink and a nudge to cassoulet -- in 30 minutes.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3/4 pound bulk Italian hot sausage
3/4 pound, 1 package, andouille sausage, cut into 1-inch lengths on an angle
1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks
Salt and freshly ground black pepper
1 large onion, quartered and thinly sliced
2 carrots, shredded
3 to 4 ribs celery from the heart, thinly sliced
1 fresh bay leaf
2 (15-ounce) cans white cannellini beans
5 to 6 fresh sage leaves, thinly sliced
1 cup dry white wine
2 cups chicken stock
1/2 loaf baguette
3 tablespoons butter, melted
A handful fresh parsley sprigs, left whole
3 to 4 sprigs fresh thyme, left whole

Steps:

Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Crumble the Italian sausage into large pieces, add to Dutch oven and begin to brown, about 2 to 3 minutes. Add the andouille and crisp at edges, 2 to 3 minutes. Remove browned sausages to a paper towel lined plate and add chicken, season with salt and pepper. Lightly brown chicken a couple of minutes on each side then add veggies and bay leaf, add more salt and pepper and cook 7 to 8 minutes more to soften veggies. Add sausages back to the pan along with the beans and sage. Deglaze with wine and stir in the stock.
Turn broiler on and set rack in the middle of the oven.
Coarsely chop the bread in food processor into large crumbs, remove blade and toss with melted butter (it melts in 15 seconds in microwave) and the parsley, thyme, salt and pepper. Cover the sausage and chicken with bread and set in oven to brown 2 to 3 minutes. Serve directly from the pot. Keep an eye out for that bay leaf and sprigs!

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

CHEF JOHN'S RED BEANS AND RICE

Chef John's Red Beans and Rice image

Any time someone asks the question, 'What exactly is soul food?' the answer should always be 'a comforting bowl of red beans and rice.' Just sit them down, give them a spoon, and when they finish, ask them if they understand. They will.

Provided by Chef John

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 3h45m

Yield 8

Number Of Ingredients 16

Ingredients

1 pound dry red kidney beans
1 tablespoon vegetable oil
12 ounces andouille sausage, diced
1 cup finely diced onion
¾ cup chopped celery
¾ cup poblano peppers
4 cloves garlic, minced
2 quarts chicken broth, or more as needed
1 smoked ham hock
2 bay leaves
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
½ teaspoon cayenne pepper, or to taste
hot sauce to taste
4 cups cooked white rice
2 tablespoons chopped green onion, or to taste

Steps:

Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
Heat vegetable oil in a large pot over medium heat. Cook and stir sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes. Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes. Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute.
Stir red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture; bring to a boil, reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more. Season with salt.
Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion.

Nutrition Facts : Calories 541.5 calories, Carbohydrate 62.9 g, Cholesterol 46.4 mg, Fat 20.5 g, Fiber 10.1 g, Protein 25.9 g, SaturatedFat 6.4 g, Sodium 1384 mg, Sugar 3.6 g

Tips:

To save time, use canned or pre-cooked chicken and andouille sausage.
If you don't have andouille sausage, you can substitute another type of spicy sausage, such as chorizo or kielbasa.
Add more or less cayenne pepper to taste.
Serve over rice or with cornbread.
Garnish with chopped green onions or cilantro.

Conclusion:

This spicy red beans with chicken and andouille sausage is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken or sausage. The beans are cooked in a flavorful tomato-based sauce with plenty of spices, and the chicken and sausage add a nice smoky flavor. Serve over rice or with cornbread, and garnish with chopped green onions or cilantro.