Red Beans and Rice with Tasso or Andouille

  • 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.


1/2 pound ham, Tasso, Andouille sausage or smoked sausage
1 pound dry red kidney beans
8 cups water
1 large onion, chopped
3 -- garlic cloves, chopped
2 -- ribs celery, chopped
1 -- green pepper, chopped
1 teaspoon seasoned salt
1 -- bay leaf
2 to 5 drops hot pepper sauce (such as Tabasco)
2 cups hot cooked brown rice


  1. 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.
  2. 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). 



Get every new post delivered to your Inbox.

Join 254 other followers