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Red beans and rice with sausage
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1 tbs | vegetable oil |
1 medium | chopped onion |
2 ribs | chopped celery |
1 | green bell pepper chopped |
1/2 pound | smoked sausage |
1 tbs | neelys dry rub |
1 tsp | dried thyme |
2 12 oz can | red beans drained and rinsed |
3 cups | chicken stock |
2 | bay leaves |
Rice | |
4 cups | chicken stock |
2 cups | long grain rice |
1 tbs | vegetable oil |
Pinch | salt |
In a large skillet heat the vegetable oil over medium-high heat. Saute the onion, celery, green bell pepper, and garlic until tender. Add the smoked sausage, Neelys Dry Rub, thyme, salt and pepper. Saute for about 5 minutes then add the red beans, chicken stock and bay leaves. Let simmer uncovered on low for 1 1/2 hours. Stirring occasionally and adding water, if necessary.
While the beans are cooking add all the ingredients for the rice to a small saucepan over medium heat. Cover and let cook for 15 minutes. Once the rice is cooked, let stand for 5 minutes. Serve with the red beans.
Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/red-beans-and-rice-recipe/index.html?oc=linkback
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