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Chef Lou’s Louisiana Sausage, Beans & Rice with Southern Cornbread

Chef Lou’s Louisiana Sausage, Beans & Rice with Southern Cornbread

by Morning News


Posted on October 27, 2012 at 9:42 AM

Updated Monday, Nov 25 at 2:38 PM

 Chef Lou’s Louisiana Sausage, Beans & Rice


¼ cup Butter or oil

1/2 lb. Ground Pork Sausage

½ lb. Sliced Andouille Sausage, or other spicy style sausage

1 cup Diced Onions

1 cup Diced Celery

1 cup diced Red Peppers

15 oz Diced Tomatoes in Juice

2 cups cooked Pinto Beans (or your favorite)

2 cups cooked White Rice

1 tablespoon Chopped fresh Garlic

1 tablespoon Seasoning Salt

2 teaspoon Black Pepper

2 teaspoon Marjoram

¼ cup Red Hot Sauce(buffalo wing sauce)   


In a cast iron skillet, melt butter, or oil. Add  sausages, and brown Add onions, celery, and peppers. Cook until onions are translucent, about 10 minutes. Add remaining ingredients and simmer for about 15-20 minutes. Great served with cornbread!                                                                                                                  


Chef Lou’s Southern Style Cornbread


        2 Cup Cornmeal

2 Cup All Purpose Flour

2/3 Cup Granulated Sugar

2 Tablespoons Baking Powder

¼ Teaspoon Salt

½ Teaspoon Pepper

½ Teaspoon onion Powder

2-2/3 Cup Buttermilk

1/2 Cup Melted Butter

2 Egg, Slightly Beaten


Preheat oven to 350 degrees. Stir first seven ingredients together in a bowl. Then stir in remaining ingredients, mix gently.  Pour batter into the prepared pan. Cook for about 15 minutes. Cornbread is done when the edges turn golden brown.