Louisiana Red Beans and Rice
Smoked turkey sausage and red pepper flakes add zip to this saucy, slow-cooked version of the New Orleans classic. For extra heat, add red pepper sauce at the table. —Julia Bushree, Georgetown, Texas
Ingredients
- 4 cans (16 ounces each) kidney beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 package (14 ounces) smoked turkey sausage, sliced
- 3 celery ribs, chopped
- 1 large onion, chopped
- 1 cup chicken broth
- 1 medium green pepper, chopped
- 1 small sweet red pepper, chopped
- 6 garlic cloves, minced
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes
- 2 green onions, chopped
- Hot cooked rice
Reviews
It needs to be cooked down more and the colors are not so Santa Fe. No thickness to the base whatsoever. Please review what a "Louisiana Red Beans and Rice" dish resembles. A car is a car is a car,,, but a Honda is not a Maserati.
This is as far from Louisiana Red Beans and Rice as you can get without stepping off into the Pacific Ocean! Not even close!
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Good. I omitted the green peppers, sweet red peppers and the crushed red peppers.Tasted very good. This is a keeper for me.
I added 1 1/2 tsp creole seasoning and used 1 can each kidney beans, black beans and great northern beans. Served with garlic mashed potatoes instead of rice. Nice dinner.
It was tasty, but I made a few changes: 3 cans of beans instead of 4, 1 extra pepper, and added about a teaspoon of Cajun seasoning for extra flavor.
I used regular sausage
This is delicious! I could only find smoked pork sausage. Wonderful blend of flavors.
Big hit with whole family. Saute'd vegetables and decreased cooking time to 4 hours. Tossed in some fresh parsley and thyme...yum!
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