Red beans and rice with andouille sausage
Red beans and rice with andouille sausage

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, red beans and rice with andouille sausage. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Red beans and rice with andouille sausage is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Red beans and rice with andouille sausage is something which I have loved my entire life.

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To get started with this particular recipe, we must prepare a few components. You can have red beans and rice with andouille sausage using 4 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Red beans and rice with andouille sausage:
  1. Prepare 1 Rice A Roni box of red beans and rice
  2. Take 3 links of andouille sausage cut into small pieces diagonally
  3. Prepare 2 cup water
  4. Take 2 tbsp Extra virgin olive oil

Red Beans and Rice is a dish that needs a special place in your go-to recipe box. A smoked sausage flavors these delicious red beans, combined with ham hocks, garlic, and various herbs. Add some extra cayenne for spicier beans, or use spicy andouille-style sausage. Louisiana red beans are traditionally served over cooked rice with cornbread.

Steps to make Red beans and rice with andouille sausage:
  1. in a large covered saute pan add olive oil, add sausage and brown sausage on both sides. Remove from pan and set aside
  2. Brown rice and beans from rice A Roni box in drippings for about three minutes.
  3. Add water to rice mixture and bring to full boil. Reduce heat and cover. Simmer and cook until rice is done, approximately you 20 minutes
  4. Once rice mixture is done and liquid is absorbed add the andouille sausage

In a large saucepan, heat oil over medium. Using a slotted spoon, transfer to a plate. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. The andouille is a MUST for this to be authentic, Jacob's world famous andouille ships and is worth it when you can't get it locally.

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