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    You are in: Home / Recipes / New Orleans Red Beans and Rice With Sausage Fulcher Recipe
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    New Orleans Red Beans and Rice With Sausage Fulcher

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    40 mins

    1 hr

    Wineaux's Note:

    With Valentine's Day looming, there is still plenty of time to plan Mardi Gras dinners and this is one of our favorite dishes! I found it several years ago in Gourmet Magazine, where credit was given to Rebecca Fulcher of Newnan, Georgia. The only changes I make is to cut the bay leaves down to 1 instead of the 4 called for. I do this because it seems to us that 4 bay leaves overpowers the other flavors. Soaking the beans overnight is essential and not included in prep time.

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    Units: US | Metric


    1. 1
      In a bowl soak beans in water to cover by 2 inches overnight.
    2. 2
      In a 6-quart heavy kettle combine all ingredients except 1/2 pound sausage.
    3. 3
      Bring mixture to a boil and simmer, covered, over moderate heat 1 1/2 hours.
    4. 4
      Remove lid and cook mixture at a bare simmer 1 hour more, adding more water if mixture is too thick.
    5. 5
      Remove 1 cup bean mixture and mash to a paste.
    6. 6
      Stir bean paste and remaining 1/2 pound sausage into bean mixture and simmer 5 minutes.
    7. 7
      Serve bean mixture with rice.

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    Nutritional Facts for New Orleans Red Beans and Rice With Sausage Fulcher

    Serving Size: 1 (325 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 686.4
    Calories from Fat 270
    Total Fat 30.0 g
    Saturated Fat 10.5 g
    Cholesterol 61.8 mg
    Sodium 2333.4 mg
    Total Carbohydrate 63.6 g
    Dietary Fiber 15.3 g
    Sugars 3.7 g
    Protein 41.4 g

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