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Red Beans and Sausage

Big Pot cooking as I like to call it is my very favorite way to cook. Once the first cool snap passes through, I begin making plans to fill my largest Dutch oven with all sorts of soups and stews and gumbos. I kicked off this season with Red Beans and Sausage served over rice. My recipe is like most, except I like to add tomato. I think you’ll like it too.

Red Beans and Sausage


1 1/2 - 2 pounds link sausage, chopped into bite sizes

2 pounds dry red beans

3 tablespoons bacon fat or oil

2 large onions, chopped

5 stalks celery, chopped

2 green bell peppers, chopped

6 cloves garlic, minced

2 tablespoons parsley

1 tablespoon thyme

3 bay leaves

1 teaspoon salt

1 teaspoon pepper

8 cups chicken broth

1 14-ounce can diced tomatoes

1 small can tomato paste

A few dashes of your favorite hot sauce


The night before you plan to serve Red Beans and Sausage, soak the red beans overnight in a large pot of water. Drain the water off the beans and transfer them to a crock pot. Add all of the remaining ingredients EXCEPT the tomatoes, tomato paste, sausage and hot sauce. Set to HIGH and cook about 5 hours. Give the beans a good stir and add in the remaining ingredients. Cook about 2 more hours. Adjust seasonings. Remove bay leaves. Serve over white rice. Add water or additional broth if you prefer the red beans less thick.

FNPP Red Beans and Sausage
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