Richard and Suzanne's Famous Red Beans and Sausage Recipe - Allrecipes.com
Richard and Suzanne's Famous Red Beans and Sausage Recipe
  • READY IN ABOUT hrs

Richard and Suzanne's Famous Red Beans and Sausage

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"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserving the drippings, remove the bacon, and blot off excess grease with paper towels; crumble and set aside. Add the olive oil, bay leaves, and red pepper flakes to the bacon drippings in the skillet and reheat. Cook the green bell pepper, red bell pepper, yellow onion, green onion, and garlic in the olive oil mixture until tender.
  2. Place the kidney beans in a heavy pot over medium heat. Pour the water over the beans; add the vegetable mixture from the skillet and the cooked bacon; stir. Simmer 30 minutes, stirring occasionally. Add the butter.
  3. While the butter melts into the bean mixture, return the skillet to the heat and cook the sausage in the skillet until lightly browned; add the sausage to the beans. Rinse the bottom of the skillet with a small amount of water and pour into the bean mixture. Cook the beans another 15 minutes. Season with salt and pepper.
Kitchen-Friendly View
  • PREP 35 mins
  • COOK 1 hr
  • READY IN 1 hr 35 mins
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Reviews More Reviews

Feb 25, 2008

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.

 
Jun 08, 2010

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!

 

13 Ratings

Mar 27, 2009

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.

 
Jun 24, 2010

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!

 
Jan 05, 2011

Excellent recipe- I will use this again- but reduce the pepper flakes by 1/2 and only about a cup of water.

 
Jan 06, 2010

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!!

 
Sep 07, 2011

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.

 
Nov 27, 2013

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**

 

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Nutrition

  • Calories
  • 689 kcal
  • 34%
  • Carbohydrates
  • 45 g
  • 15%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 44.6 g
  • 69%
  • Fiber
  • 16.2 g
  • 65%
  • Protein
  • 28.5 g
  • 57%
  • Sodium
  • 1702 mg
  • 68%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Richard and Suzanne
6 Followers 2 Saved Recipes
 
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