Red Beans and Rice with Smoked Sausage Recipe | Yummly
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Red Beans and Rice with Smoked Sausage

PORK(3)
Cherylynn Grubbs: "Had to make some low-salt decisions, and felt lik…" Read More
12Ingredients
40Minutes
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Red Beans and Rice with Smoked Sausage

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Ingredients

US|METRIC
6 SERVINGS
  • 1 lb. smoked pork sausages (split lengthwise in half)
  • 1 tsp. vegetable oil
  • 1/2 cup smoked ham (diced, 3 ounces)
  • 1/2 cup onions (chopped)
  • 1 clove garlic (minced)
  • 1/4 tsp. hot pepper sauce
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 1 medium tomatoes (diced)
  • 2 cups chicken broth
  • 16 oz. red beans (rinsed and drained)
  • 1 cup rice (long-grain)
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    Directions

    1. Broil or grill sausage until browned, keep warm. Meanwhile, in a large, deep skillet with tight-fitting lid, saute ham, onion and garlic in oil until lightly browned, about 2-4 minutes. Stir in all remaining ingredients and bring to a boil. Lower heat, cover and simmer until rice is tender, about 15-20 minutes. Serve immediately with grilled sausage.
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    Reviews(3)

    Reviewer Profile Image
    Cherylynn Grubbs 7 months ago
    Had to make some low-salt decisions, and felt like it needed more veggies- Left out the ham and salt, used salt-free chicken stock, and cooked some sliced sausage in it (a lower sodium chicken/apple sausage found at the store), along with diced red peppers, carrots and celery (which I quick sautéed with the onions and garlic and sliced sausage). It was really good. We will make this again since it was so easy and tasty, and leftovers for work!
    Reviewer Profile Image
    Savvi a year ago
    Added extra hot sauce and creole seasoning, although cajun would probably also be delicious. Broiled the entire sausage at 500° for about 10 mins and sliced it into bite-sized pieces, then mixed into the finished rice and beans. Wonderfully easy and can be an entree or a side, with or without the sausage.
    Reviewer Profile Image
    Dave Schletewitz 2 years ago
    fantastic,very flavorful. I went a little heavier on the onions and garlic. Would make again.

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