Creole Sausage and Rice Pie With Red Bean Crust

"Diane Phillips"
 
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Ready In:
1hr 55mins
Ingredients:
21
Serves:
6-8
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ingredients

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directions

  • Make the Red Bean Crust—heat 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.
  • 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).
  • 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.
  • Add in rice and stir to coat it evenly.
  • Gradually add in the chicken broth, stirring up any browned bits from the bottom of the pan.
  • Transfer the rice mixture to a 13 x 9 inch casserole dish or a 4-quart casserole; bake for 15 minutes.
  • After 15 minutes, the rice should have absorbed most of the liquid; carefully spoon the Red Bean Crust over the top of the rice.
  • Bake for another 10 minutes until the rice is tender; garnish the casserole with the chopped green onion.

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Reviews

  1. This is a little work but sooo worth it. I made it last night and it is almost gone. I made sweet cornbread and had a big swig of hot sauce splashed over the beans. Heaven. Thank you!
     
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