Vikki's Red Bean Sausage Recipe -
Vikki's Red Bean Sausage Recipe

Vikki's Red Bean Sausage

Recipe by  

"I went to a great restaurant in Savannah one summer and had red beans and rice. When I came home, I tried to figure out just how they made it. I haven't figured it out exactly, but this recipe is a pretty good imitation. Serve with hot white rice, fried potatoes, and cornbread if desired."

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Ingredients Edit and Save

Original recipe makes 14 plus servings Change Servings


  1. Heat oil in a large skillet over medium high heat. Add sausage and onion and saute until onions are translucent. Add bell pepper, garlic, parsley, paprika, cayenne pepper and ground black pepper. Saute all together, stirring occasionally, until bell pepper is a little tender (about 10 minutes).
  2. Drain and rinse kidney beans. Add all kidney beans, tomatoes and chile peppers. Stir to mix together, reduce heat to medium and let simmer for 25 to 30 minutes. Add salt to taste while simmering. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Sep 10, 2003

This was fabulous! I subbed in a 4-oz can of chopped green chiles for the 5 chili peppers called for and it worked wonderfully.

Most Helpful Critical Review
Sep 28, 2003

I should have listened to Vikki's warning about the chile peppers. It's an easy to make, attractive dish, but WOW is it hot - almost inedible - and I like spicy food. Next time, I'm omitting the heat!

Sep 10, 2003

Very good! I used canned green chilies and kielbasa for the sausage.

Jul 22, 2003

OUTSTANDING! My wife and I loved it! It was easy to make, and had that great Creole taste! It is a steady on our menu and it freezes very well for an easy after work dinner!

Apr 06, 2004

This was a great quick and easy recipe!!! I found the oil to be unnecessary, as the grease from the sausage was more than enough to sautee the worked great. Like others suggested, I used only 1 can each of the beans (perfect amount), in addition adding an extra can of tomatoes and used diced with jalepanos to spice it up a bit. I also substituted 4 serrano chiles for the 5 regular (it was hot, but a GOOD burn!) and used 5 cloves of garlic. Turned out I didn't have any parsley, but I don't think the dish suffered too much as a result. It was awesome served with 7 grain wild rice that I cooked in chicken broth, 1/2 tsp chile powder, 1 tsp garlic salt, and a dash of old bay. Thanks victoria!!!

Jan 06, 2004

To tone down the "hotness" of this dish, eliminate the cayenne pepper and cerrano or jalapeno peppers. Substitute with 2 cans (15 ounce) cans diced tomatoes with green chilies, with liquid.

Aug 17, 2003

Holey-moley, this was as hot as Dante's Inferno! And I am from SOUTHERN Texas!!! I am making it again tonight, as it is VERY good, but I will be leaving out some of the heat! Whew! If you're from up north, you've been warned. ;)

May 20, 2006

Wow!!! Great meal! My husband and I go to New Orleans several times a year and he has been telling everyone this is the best he has ever had. I used 2 cans of chunky rotel tomatoes and it was the perfect heat for us. Can't wait to make it again.


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  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 20.2 g
  • 7%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 10.4 g
  • 21%
  • Sodium
  • 906 mg
  • 36%

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

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