New Orleans Red Beans and Rice With Sausage Fulcher

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READY IN: 1hr 40mins
Recipe by Wineaux

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.

Ingredients Nutrition


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

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