Red Beans and Rice with Elk Andouille Recipe

Name: Red Beans and Rice with Elk Andouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces dry red kidney beans; 8 ounces smoked bacon, roughly chopped; 8 ounces ham, diced; 1 cup finely chopped yellow onion; 1 cup finely chopped bell pepper; 3 bay leaves; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon cayenne pepper; 8 cups chicken broth; Kosher salt and freshly ground black pepper; 1 pound elk sausage links; 2 cups cooked rice; 3 green onions, sliced

Servings: persons

8 ounces dry red kidney beans
8 ounces smoked bacon, roughly chopped
8 ounces ham, diced
1 cup finely chopped yellow onion
1 cup finely chopped bell pepper
3 bay leaves
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
8 cups chicken broth
Kosher salt and freshly ground black pepper
1 pound elk sausage links
2 cups cooked rice
3 green onions, sliced

1
Cover the beans with 2-inches of water and refrigerate overnight.
2
Cook the bacon over medium heat in a large pot until crispy.
3
Add the ham and cook until browned, about 4 minutes.
4
Stir in the onion and bell peppers and cook until soft, about 5 mintues.
5
Add the bay leaves, garlic powder, onion powder, and cayenne pepper.
6
Continue to cook for 3 minutes.
7
Drain the beans and add to the pot.
8
Add the chicken broth and bring to a boil.
9
Reduce the heat and simmer for about 2 hours, or until the beans are very tender.
10
Once the beans are tender, mash them against the side of the pot.
11
Repeat approximately 10 times.
12
Stir to distribute the mashed beans.
13
Simmer about 20 more minutes.
14
Add salt and pepper, to taste.
15
Slice the elk sausage links lengthwise.
16
In a medium skillet, sear the sausage until golden brown, about 7 to 10 minutes per side.
17
To serve, scoop cooked rice into the middle of a serving bowl.
18
Ladle the red beans around the rice.
19
Place a sausage link on top.
20
Garnish with green onions.

1671

kcal

Calories

Fat

104

Carbs

193

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 8 ounces dry red kidney beans, 8 ounces smoked bacon, roughly chopped, 8 ounces ham, diced, 1 cup finely chopped yellow onion, and more.

Yes, Red Beans and Rice with Elk Andouille falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Beans and Rice with Elk Andouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions