Creole Sausage and Rice Pie With Red Bean Crust Recipe

Name: Creole Sausage and Rice Pie With Red Bean Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 2 lbs andouille sausages or 2 lbs Polish sausage, cut into 1/2 inch rounds; 1 cup chopped onion; 1 cup chopped celery; 2 garlic cloves, minced; 1 cup chopped green bell pepper; 1 teaspoon cayenne; ½ teaspoon salt; 1 ½ cups long-grain rice; 3 ¾ cups chicken broth; chopped green onion, for garnish; 1 tablespoon olive oil; 1 cup chopped onion; ½ cup chopped celery; ½ cup chopped red bell peppers or ½ cup green bell pepper; 3 garlic cloves, minced; 4 cups canned red beans, drained and rinsed; 1 teaspoon salt; ½ teaspoon fresh ground black pepper; 1 bay leaf; ½ cup chicken broth

Servings: persons

1 tablespoon vegetable oil
2 lbs andouille sausages or 2 lbs Polish sausage, cut into 1/2 inch rounds
1 cup chopped onion
1 cup chopped celery
2 garlic cloves, minced
1 cup chopped green bell pepper
1 teaspoon cayenne
½ teaspoon salt
1 ½ cups long-grain rice
3 ¾ cups chicken broth
chopped green onion, for garnish
1 tablespoon olive oil
1 cup chopped onion
½ cup chopped celery
½ cup chopped red bell peppers or ½ cup green bell pepper
3 garlic cloves, minced
4 cups canned red beans, drained and rinsed
1 teaspoon salt
½ teaspoon fresh ground black pepper
1 bay leaf
½ cup chicken broth

1
Make the Red Bean Crustheat the oil in a 4-quart saucepan; add in the onion, celery, chopped pepper, and garlic; stir/saute until the onion is translucent, about 4 minutes.
2
Add in the beans, salt, pepper, and bay leaf, stirring to combine; slowly pour in the broth, and simmer for 30 minutes (may refrigerate the beans until ready to proceed).
3
Preheat the oven to 375; in a 12-inch saute pan, heat the oil; add in the sausage; stir/saute for 2 minutes; add in the onion, celery, garlic, green pepper, cayenne, and salt; stir/saute for 4-5 minutes until the onions begin to turn golden.
4
Add in rice and stir to coat it evenly.
5
Gradually add in the chicken broth, stirring up any browned bits from the bottom of the pan.
6
Transfer the rice mixture to a 13 x 9 inch casserole dish or a 4-quart casserole; bake for 15 minutes.
7
After 15 minutes, the rice should have absorbed most of the liquid; carefully spoon the Red Bean Crust over the top of the rice.
8
Bake for another 10 minutes until the rice is tender; garnish the casserole with the chopped green onion.

1318

kcal

Calories

Fat

170

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 2 lbs andouille sausages or 2 lbs Polish sausage, cut into 1/2 inch rounds, 1 cup chopped onion, 1 cup chopped celery, and more.

Yes, Creole Sausage and Rice Pie With Red Bean Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Creole Sausage and Rice Pie With Red Bean Crust

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