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Red Beans & Sausage over Rice

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#1 Locutus


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Posted 21 February 2014 - 01:47 PM

Red Beans & Sausage over Rice 29zu0j4.jpg

This is a wonderful dish I invented recently, a variation of the traditional red beans & rice. You can use any sausage or kielbasa although I prefer a nice smoked sausage found in any local store. Easy to prepare and even easier to customize depending on your tastes.

Prep Time: 10 minutes
Cook Time: 30 minutes
Ready In: 40 minutes
Servings: 4


  • 2 tablespoons olive oil
  • 1 cup water
  • 1/2 cup uncooked white enriched rice (do not use instant rice)
  • 4 sausages (kielbasa, polish sausage, smoked sausage, whatever)
  • 1/2 onion, chopped
  • 1/2 green bell pepper, chopped
  • 2 stalks celery, cut in half lengthwise and chopped
  • 1 clove garlic, chopped or use garlic press
  • 1 can kidney beans or small red beans (drained) (3/4 cup of uncooked beans, precooked)
  • 1/2 can (8Oz) diced tomatoes, do not drain
  • 1/2 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1 teaspoon chili powder *see variations listed below
  • salt to taste

Combine oregano, salt, pepper, cumin, and chili powder and set aside. Chop onion, celery, and bell pepper, set aside. Cut sausage in half lengthwise, cut diagonally into 1/4 inch slices.

Cooking Directions:

  • In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  1. Heat oil in a large skillet over low heat
  2. Cook sausage for 5 minutes
  3. Stir in onion, bell peppers, and garlic, saute until veggies are tender
  4. Add cooked beans and tomatoes, stir on low heat for 5 minutes
  5. Add the season mix previously set aside and stir, do this right before serving for best flavor

Spoon the sausage combination on top of a bed of rice, top off with fresh parsley.

-Substitute chili powder for Cajun seasoning for southern variation
-Substitute chili powder for chipolte powder for south western variation

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