You are here: Home » Recipes » Red Beans and Rice with Tasso or Andouille Red Beans and Rice with Tasso or Andouille Recipe by Food & Culinary Professionals Dietetic Practice Group Yield 4 servings Prep 20 mins Cook 20 mins A half pound of Tasso, a Cajun spiced ham, or Andouille, a Cajon-seasoned smoked pork sausage, adds tons of flavor to classic Red Beans and Rice. PrintEmail Ingredients 1/2 pound ham, Tasso, Andouille sausage or smoked sausage1 pound dry red kidney beans8 cups water1 large onion, chopped3 -- garlic cloves, chopped2 -- ribs celery, chopped1 -- green pepper, chopped1 teaspoon seasoned salt1 -- bay leaf2 to 5 drops hot pepper sauce (such as Tabasco)2 cups hot cooked brown rice Instructions Brown sausage in heavy 4-quart kettle, about 5 to 7 minutes. Add water, onion, garlic, celery, green pepper, seasoned salt, and bay leaf. Bring to a boil and cover. Simmer covered for 1 to 1 1/2 hours or until beans begin to crack. Uncover and cook uncovered for another hour or until beans are very tender and creamy, adding water if needed. Add hot sauce to taste. Serve over hot rice. Recipe by Julienne T. Stewart, MS, RD, LDN. Reprinted with permission from John Wiley & Sons, Inc. The American Dietetic Association's Cooking Healthy Across America (Wiley, 2004).