STREAMING NOW: Taste Testers

New Orleans Red Beans and Rice With Sausage Fulcher

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“With Valentine's Day looming, there is still plenty of time to plan Mardi Gras dinners and this is one of our favorite dishes! I found it several years ago in Gourmet Magazine, where credit was given to Rebecca Fulcher of Newnan, Georgia. The only changes I make is to cut the bay leaves down to 1 instead of the 4 called for. I do this because it seems to us that 4 bay leaves overpowers the other flavors. Soaking the beans overnight is essential and not included in prep time.”
READY IN:
1hr 40mins
SERVES:
5-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl soak beans in water to cover by 2 inches overnight.
  2. In a 6-quart heavy kettle combine all ingredients except 1/2 pound sausage.
  3. Bring mixture to a boil and simmer, covered, over moderate heat 1 1/2 hours.
  4. Remove lid and cook mixture at a bare simmer 1 hour more, adding more water if mixture is too thick.
  5. Remove 1 cup bean mixture and mash to a paste.
  6. Stir bean paste and remaining 1/2 pound sausage into bean mixture and simmer 5 minutes.
  7. Serve bean mixture with rice.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: