Recipe by Richard and Suzanne
"This recipe was created by Richard during his single days. It became a family favorite over the years. He gets many requests for this recipe so we decided just to make it public. If you don't like spicy food, use mild sausage and omit the red pepper flakes. Hope you enjoy! Serve over white rice with corn bread and coleslaw for a delicious meal."
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extra-virgin olive oil
red pepper flakes
green bell pepper, chopped
red bell pepper, chopped
yellow onion, chopped
green onions, chopped
4 (15.5 ounce) cans
light red kidney beans
andouille sausage, sliced
salt and pepper to taste
This recipe is AMAZING!! My husband and I will add it to our regular rotation of dinners. The one change I made was to reduce the fat by cutting out the butter, not using the bacon drippings to cook the veggies (I just used the olive oil) and not adding the sausage grease to the bean mixture at the end. The recipe still turned out GREAT.
I am from Baton Rouge originally so Ive had alot of red beans and rice! This is the closest thing to being back in the swamp state. I do like a thicker base so I make a roux but overall this recipe really hits all the flavors. I also serve over white rice and serve either corn bread or french bread to sop up the juices. I find that using a thick cut, smoked bacon works best. Sure you will spend 3$ more for the better quality bacon but I think it's worth it. Check out this users crawfish pasta as well...I have not made it yet but it is similar to my mom's recipe and hers is divine!
Great flavor, but I felt that it had too much liquid, even after simmering for some time, so I drained mine a bit and served over white rice.
AWESOME!!! I used a TJ's bag of frozen bell peppers because it's cheaper and faster than using fresh, and a regular yellow onion because I didn't have any green. I also used 1 qt homemade chicken broth and 1 qt water. At first it looked like too much liquid but it cooked down nicely and thickened up. Served over rice and with cornbread - YUM!
Excellent recipe- I will use this again- but reduce the pepper flakes by 1/2 and only about a cup of water.
I grew up eating red beans & rice on a regular basis. I've also tried many different recipes and just couldn't find "the one." This one is it. I made it with the bacon as instructed, but I just don't see the need for it. And, I ended up having to make a roux because I like my beans a little thicker. And for those reasons (and those reasons only) I had to give 4 out of 5 stars. Truly a great red beans dish! Don't forget the corn bread!!
Spicy and good....made me sweat! Make sure you taste first before adding salt because the sausage is salty. For those in my family who prefer a tad less spice, next time I may cut the pepper flakes a bit, but the spiciness does mellow out a lot by the next day for leftovers. Also, I made a roux with the butter before adding, to thicken sauce a bit, since others commented on the wateriness. Great over rice and with skillet cornbread.
I ABSOLUTLY LOVE this recipe that's why
I had to take a picture of it (the 1st picture you see w/cornbread)
I followed directions
d directions accordingly and over time I've adjusted the ingredients to my liking..pair it with some Southern style corn bread and you really talking business now!
**Thank you Richard and Suzanne**
* Percent Daily Values are based on a 2,000 calorie diet.
Richard and Suzanne's Famous Red Beans and Sausage
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 689
** Calories from Fat: 402
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