How To make Red Bean, Rice and Sausage Soup
1 lg Onion
chopped
1 lg Garlic clove :
minced
1 t Olive oil
3 1/2 c Chicken stock defatted
1 lg Carrot :
diced
1 lg Celery stalk diced
1/2 Sweet red peppers :
diced
1 1/2 c Water
1 cn Tomato sauce (15 ounces)
2 cn Red kidney beans, canned :
(16 ounces) 1/4 ts Dried thyme
1 Bay leaf
1/4 ts Black pepper
1/3 c Long-grain rice
6 oz Sausage -- sliced 1/4"
Thick
In a Dutch oven or small soup pot, combine onion, garlic, olive oil, and 3 tablespoons of chicken broth. Cook over medium heat, stirring frequently, until onions begin to brown, about 5-6 minutes. Add all remaining ingredients except sausage. Bring sou p to a boil over high heat. Lower heat and cover. Simmer, stirring occasionally, about 20 minutes. Add sausage and cook an additional 10 minutes or until flavors are well blended and soup has thickened slightly. Keeps in refrigerator for 3-4 days. Recipe By : Skinny Soups
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Louisiana Style Red Beans And Rice With Sausage
How to make Louisiana Style Red Beans & Rice. Red beans and rice is a staple food in the South. We typically ate this recipe on Sundays after church or for the holidays. And the best compliment for a red beans and rice recipe is some good ole corn bread. Just thinking about this makes my mouth water. If you've never had this Louisiana Red Beans and Rice give this recipe a try. You will love it. Enjoy!
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Measurement Used:
6 to 7 cups Vegetable Broth (or Chicken Broth)
1 pound Red Beans (Soaked)
1 pound Andouille Sausage
1 1/2 cup Long Grain Rice
1 medium Onions chopped
1/4 cup Green Onions chopped
1 Red Peppers chopped
1 Green Peppers chopped
2 Celery Stalked chopped
1/4 cup Fresh Parsley chopped
8 Garlic cloves chopped
1 tablespoon Butter
1 teaspoon Salt
1/2 to 1 teaspoon Pepper
1 teaspoon Slap Ya Mama Seasoning
1/2 teaspoon Smoked Paprika
1 teaspoon Thyme
1 teaspoon Oregano
2 tablespoon Olive Oil
Ingredients Used
Sheet Pan w/Rack
Kitchen Tongs
Basting Brush
Cooktop
Air Fryer
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Cajun Chicken and Sausage Jambalaya #onestopchop
I can’t do shellfish, so this is it!
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Ingredients
1 lb chicken thighs, cubed
13 oz. Cajun andouille sausage (can sub Turkey sausage)
1 1/2 cups med-long grain rice
2 celery stalks, diced
1 green pepper, diced
1 yellow onion, diced
4 cloves minced garlic
1 Tbsp tomato paste
1/2cup crushed or diced tomatoes
28 oz. Chicken broth
1 Tbsp avocado oil
2 Tbsp all purpose seasoning
2 tsp garlic and herb seasoning
2 tsp Cajun seasoning
Green onions for garnish
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Red Beans & Sausage, Best Old Fashioned Southern Cooks
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