Red Beans & Rice with Sausage and Shrimp

Fieldgrade got the gray matter going after posting about the red beans and rice he'd made the other day. I've recently found a good source of jumbo shrimp and smoked sausage.

Hadn't made this in a while. Boy howdy, did it turn out good. Glad I doubled the recipe. May have to do a little sharing is caring. :biggrin:

Finished product

Adorned

For another layer of flavor saute the sausage slices in a skillet until you get a good layer of brown fond, pull the sausage, then add some chopped onions, celery, and bell peppers to the skillet and saute them so the moisture they release, and you stirring them around, raises the fond. Then dump the skillet contents into the red beans for cooking.

Looks good. Wash it down with an ice cold Hamm's and you sure good to go. I did just such with a nice bowl of shrimp and linguica gumbo just a few hours ago. Killer.

Originally Posted by EdM

Looks good. Wash it down with an ice cold Hamm's and you sure good to go. I did just such with a nice bowl of shrimp and linguica gumbo just a few hours ago. Killer.

I see what you did there.

looking forward to trying some of that today Greg. I'll wash it down with a big bourbon and coke though.

Originally Posted by mathman

For another layer of flavor saute the sausage slices in a skillet until you get a good layer of brown fond, pull the sausage, then add some chopped onions, celery, and bell peppers to the skillet and saute them so the moisture they release, and you stirring them around, raises the fond. Then dump the skillet contents into the red beans for cooking.

Reversed that. Sauteed vegetables first, then the sausage and shrimp in the same pan. Worked great. Less fat remaining in finished product.

Originally Posted by EdM

Looks good. Wash it down with an ice cold Hamm's and you sure good to go. I did just such with a nice bowl of shrimp and linguica gumbo just a few hours ago. Killer.

Ed, that sounds great, too!

Originally Posted by local_dirt

Originally Posted by mathman

For another layer of flavor saute the sausage slices in a skillet until you get a good layer of brown fond, pull the sausage, then add some chopped onions, celery, and bell peppers to the skillet and saute them so the moisture they release, and you stirring them around, raises the fond. Then dump the skillet contents into the red beans for cooking.

Reversed that. Sauteed vegetables first, then the sausage and shrimp in the same pan. Worked great. Less fat remaining in finished product.

I couldn't tell from the pic if the sausage had been browned very much.

Typically I remove most of the fat from the skillet before I saute the vegetables. I should have said so.

By heavily browning the sausage first and then using the vegetables to raise the fond as they saute I've been able to achieve a richer flavor than otherwise.

Originally Posted by mathman

For another layer of flavor saute the sausage slices in a skillet until you get a good layer of brown fond, pull the sausage, then add some chopped onions, celery, and bell peppers to the skillet and saute them so the moisture they release, and you stirring them around, raises the fond. Then dump the skillet contents into the red beans for cooking.

That's how I did mine....and not because I'm so smart but because the recipe told me to....
I used twice the amount called for though....I do the same thing with Gumbo....I loves me me some "Holy Trinity".....least I think that's what Cajuns call it....

LD.....I've got friends coming in a couple of days and then I'm going fishing over the 4th but you can bet I'll be making a batch with Shrimp when I get back....I'll post pix but I'm sure it won't look as good as yours does....

FG, I'm sure yours will be great. You've already got a practice run under your belt.