Photo: Pille R. Priske
New Orleans Red Beans and Rice with Andouille Sausage
15 ingredients
Creole
foodista
Estimated Nutrition (whole recipe, rough)
516
Calories
33g
Protein
15g
Fat
60g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Red Kidney Bean | not in our table | 0 |
| Laurel | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pounds dried red kidney beans
- 1 tablespoons Canola oil
- 1 large onion, chopped
- 5 stalks celery, diced
- 1 bell pepper, chopped
- 6 cloves garlic, minced
- 1 large smoked ham hock
- 1 1/2 pounds smoked Andouille sausage, sliced
- 1 teaspoons dried thyme leaves
- 2 bay leaves
- Tabasco sauce (optional)
- Worcestershire sauce (optional)
- Creole seasoning (optional)
- Salt and pepper (optional)
- White long grain rice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista