Red Beans and Rice with Smoked Sausage and Cornbread Muffins
Red Beans and Rice with Smoked Sausage and Cornbread Muffins
Ingredients
For the Red Beans and Smoked Sausage
- 1 pound dried red beans, rinsed and sorted
- 8 cups water, plus more as needed
- 2 teaspoons Tony Chachere's Original Creole Seasoning, or to taste
- 1 teaspoon garlic powder, or to taste
- 1 teaspoon onion powder, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons chicken bouillon, heaping
- 12 ounces Andouille smoked sausage, sliced into 1/2-inch rounds
- 1 tablespoon bacon grease
For the Jasmine Rice
- 2 1/2 cups jasmine rice
- 4 cups water
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil
- 1 tablespoon chicken bouillon
- 1/2 teaspoon garlic powder
For the Cornbread Muffins
- 2 Jiffy Corn Muffin Mix, packages
- 2 large eggs
- 2/3 cup milk, or according to package directions
Instructions
- 1
Thoroughly rinse the dried red beans and sort through them, removing any debris or damaged beans. Place the cleaned beans into a slow cooker (crockpot).
⏱️ 5 min
- 2
Add 8 cups of water to the crockpot, ensuring the beans are fully covered. Season generously with Tony Chachere's Original Creole Seasoning, garlic powder, onion powder, and black pepper. Stir in 2 heaping tablespoons of chicken bouillon. Stir well to combine all ingredients.
⏱️ 5 min
- 3
In a separate frying pan, cook the sliced Andouille smoked sausage over medium heat until browned and cooked through. This should take about 5-7 minutes. Once cooked, set aside.
⏱️ 10 min
- 4
Add the 1 tablespoon of bacon grease to the beans in the crockpot. Add the fried sausage to the crockpot as well. Give the mixture a final stir. Cover the crockpot and cook on low for 6 hours.
⏱️ 5 min
- 5
Approximately 30 minutes before the beans are done, begin preparing the jasmine rice. Add 4 cups of water to a large pot. Stir in 1 1/2 teaspoons of salt, 1 tablespoon of olive oil, 1 tablespoon of chicken bouillon, and 1/2 teaspoon of garlic powder. Bring the mixture to a rolling boil over high heat.
⏱️ 5 min
- 6
Once the water is boiling, add 2 1/2 cups of jasmine rice to the pot. Stir gently to prevent clumping. Allow the mixture to return to a boil, then immediately reduce the heat to the lowest setting (e.g., setting 1 on an electric stove). Cover the pot tightly and let it cook undisturbed for 20 minutes.
⏱️ 20 min
- 7
While the rice is cooking, preheat your oven to 400°F. In a mixing bowl, combine the contents of two packages of Jiffy Corn Muffin Mix with 2 large eggs and 2/3 cup of milk (or follow the specific milk amount indicated on the Jiffy package for two mixes). Mix until just combined; do not overmix.
⏱️ 5 min•🌡️ 400
- 8
Pour the cornbread batter into a greased muffin tin, filling each cup about two-thirds full. Bake in the preheated oven for 15 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
⏱️ 15 min•🌡️ 400
- 9
Once the rice has cooked for 20 minutes, remove it from the heat and let it sit, covered, for another 5 minutes. Then, fluff the rice with a fork. Serve the slow-cooked red beans and smoked sausage over a bed of fluffy jasmine rice, accompanied by warm cornbread muffins.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Red Beans and Rice with Smoked Sausage and Cornbread Muffins
Ingredients
For the Red Beans and Smoked Sausage
- 1 pound dried red beans, rinsed and sorted
- 8 cups water, plus more as needed
- 2 teaspoons Tony Chachere's Original Creole Seasoning, or to taste
- 1 teaspoon garlic powder, or to taste
- 1 teaspoon onion powder, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons chicken bouillon, heaping
- 12 ounces Andouille smoked sausage, sliced into 1/2-inch rounds
- 1 tablespoon bacon grease
For the Jasmine Rice
- 2 1/2 cups jasmine rice
- 4 cups water
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil
- 1 tablespoon chicken bouillon
- 1/2 teaspoon garlic powder
For the Cornbread Muffins
- 2 Jiffy Corn Muffin Mix, packages
- 2 large eggs
- 2/3 cup milk, or according to package directions
Instructions
- 1
Thoroughly rinse the dried red beans and sort through them, removing any debris or damaged beans. Place the cleaned beans into a slow cooker (crockpot).
⏱️ 5 min - 2
Add 8 cups of water to the crockpot, ensuring the beans are fully covered. Season generously with Tony Chachere's Original Creole Seasoning, garlic powder, onion powder, and black pepper. Stir in 2 heaping tablespoons of chicken bouillon. Stir well to combine all ingredients.
⏱️ 5 min - 3
In a separate frying pan, cook the sliced Andouille smoked sausage over medium heat until browned and cooked through. This should take about 5-7 minutes. Once cooked, set aside.
⏱️ 10 min - 4
Add the 1 tablespoon of bacon grease to the beans in the crockpot. Add the fried sausage to the crockpot as well. Give the mixture a final stir. Cover the crockpot and cook on low for 6 hours.
⏱️ 5 min - 5
Approximately 30 minutes before the beans are done, begin preparing the jasmine rice. Add 4 cups of water to a large pot. Stir in 1 1/2 teaspoons of salt, 1 tablespoon of olive oil, 1 tablespoon of chicken bouillon, and 1/2 teaspoon of garlic powder. Bring the mixture to a rolling boil over high heat.
⏱️ 5 min - 6
Once the water is boiling, add 2 1/2 cups of jasmine rice to the pot. Stir gently to prevent clumping. Allow the mixture to return to a boil, then immediately reduce the heat to the lowest setting (e.g., setting 1 on an electric stove). Cover the pot tightly and let it cook undisturbed for 20 minutes.
⏱️ 20 min - 7
While the rice is cooking, preheat your oven to 400°F. In a mixing bowl, combine the contents of two packages of Jiffy Corn Muffin Mix with 2 large eggs and 2/3 cup of milk (or follow the specific milk amount indicated on the Jiffy package for two mixes). Mix until just combined; do not overmix.
⏱️ 5 min•🌡️ 400 - 8
Pour the cornbread batter into a greased muffin tin, filling each cup about two-thirds full. Bake in the preheated oven for 15 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
⏱️ 15 min•🌡️ 400 - 9
Once the rice has cooked for 20 minutes, remove it from the heat and let it sit, covered, for another 5 minutes. Then, fluff the rice with a fork. Serve the slow-cooked red beans and smoked sausage over a bed of fluffy jasmine rice, accompanied by warm cornbread muffins.
⏱️ 5 min