Sunday, May 22, 2011

Red Beans and Rice

Cody is a hunter which means that we have a lot of venison meat. Specifically, we have a plethora of venison sausage. While reading Emily's blog the other day, I came across this recipe for red beans and rice with venison sausage (the spices make it amazing) and corn bread that is to die for.

Red Beans & Rice with Sausage & Spice

from EmLoves


  • 2 Tbsp butter
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 Tbsp salt
  • 2 Tbsp dried oregano
  • 2 Tbsp black pepper
  • 2 Tbsp sugar
  • 2 Tbsp dried basil
  • 1 Tbsp dried thyme
  • 2 bay leaves
  • 1/4 cup red wine vinegar
  • 2 cups smoked sausage, links halved lengthwise then sliced into 1/2 inch pieces (I used hot venison smoked sausage, but any type will work great)
  • 5 (15oz) cans beans (I used 2 cans dark red kidney beans, 2 cans light red kidney beans, and 1 can pinto beans. Any mix will do.)


  1. Melt butter in a large saucepan over medium high heat.
  2. While butter is melting, mix all of the seasonings together in a small bowl.
  3. Add everything but the beans to the saucepan and saute until vegetables are soft.
  4. Add beans and cook for 30 minutes over medium heat, stirring occasionally.

Serve over cooked rice. Yields 6-8 servings.



  • 1 stick unsalted butter
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk (or sour cream if you do not have buttermilk)
  • 1/2 tsp baking soda
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1 tsp salt


  1. Preheat oven to 375 degrees.
  2. Grease and flour an 8-inch round cake pan.
  3. In a large saucepan, melt butter over medium heat.
  4. Once butter is melted, remove from heat and mix in sugar.
  5. Quickly whisk in eggs and beat until well blended.
  6. In a small bowl, combine buttermilk and baking soda. Mix into pan.
  7. Sift together flour, cornmeal, and salt. Mix into pan.
  8. Pour batter into greased pan.
  9. Bake for about 30 minutes, or until barely golden around edges.

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