Spicy sausage and beans in a red curry sauce is my own version of curry, inspired by creole cooking. It is inspired by spicy sausage and kidney beans recipes in American southern cooking. It is such a vibrant, boldly spicy, healthy, and easy recipe to make and because of that has become an important part of my weekly meal prep recipe collection.Jump to Recipe
My spicy sausage and beans recipe is my way of celebrating Black history month and my own Sri Lankan roots.
Cooking with beans and spices is such a vital part of creole cuisine. Originating in Louisiana, Cajun flavors is a blend of French, African, Spanish, and Native American cooking styles. It is a cultural melting pot on its own. I am just adding my Sri Lankan spice roots to that.
In many soul foods and Cajun/creole style Southern American cooking, African influence can be seen in the use of spices such as cumin, coriander, and paprika, as well as staple ingredients such as okra and yams. Also. the use of traditional African cooking techniques such as smoking, stewing, and slow cooking can also be seen in dishes like barbecued ribs, gumbo, and jambalaya.
The use of beans, such as kidney beans, in Cajun/ creole cooking is a nod to the West African heritage in the region. Kidney beans are slowly cooked in a spicy and flavorful Cajun sauce typically served over a bed of rice and topped with sautéed vegetables, such as bell peppers, onions, and celery, for a complete and filling meal. As per my home cooking this spicy sausage and beans recipe is an easy one pot meal inspired from that influence.
Along with the African American heritage Cajun style cooking also has its Spanish influence in the spices and seasonings such as cumin, paprika, and saffron that its uses. The Spanish also introduced ingredients like chorizo, a spicy sausage that is used in many dishes, as well as the use of garlic, onions, and peppers in cooking.
In conclusion, my style of curry sauce in this spicy sausage and beans cookery is Kidney bean curry in a spicy Cajun sauce with vegetables. It is a delicious dish that reflects the rich cultural heritage of southern America and the African American history.
How did I convert creole style sauce into a curry sauce for my family?
To convert my spicy sausage and beans to a proper curry from the original recipes of creole inspired spicy sausage and beans cooking, I made a few of my own alterations.
What can I use if I don’t want to make of red curry powder
With all good intentions and respect, I decided to skip making a roux. I was just short on time, and I thought using a tomato-based sauce along with my home blend spicy red curry powder would work better to give my spicy sausage and beans curry that suit my family’s food wishes.
Secondly, instead of holy trinity in creole style cooking I decided to go with just peppers and onions. It was in part to satisfy my celery hating daughter and to control the sweetness that carrots might add to the sauce. Also, I may have added extra doses of spiciness to my already spicy sausage and beans in the form of extra chilies, ginger, and lemongrass, to satisfy my Sri Lankan palate.
Mild to medium curry powder bundle
Although I am overly excited to try out making a good and proper roux and authentic creole dish sometime soon, I am sharing my version of spicy sausage and bean curry in the meantime.
If you want to check out my other recipes with beans, please click on the image to read.
Let’s get cooking!
Spicy sausage and beans
- 2 cups red kidney beans pre boiled
- 2 1/2 tbsp red curry seasoning powder
- 3 dry Kashmiri red chili
- 1 dry cayenne chili pepper optional
- 1 can diced tomato alternatively, 3 or 4 diced red tomatoes
- 2- inch piece of lemongrass
- 1 medium red onion
- 1 red bell pepper
- 1 green bell pepper
- 3 garlic cloves
- 1 smoked sausage of your choice chorizo, andouille, kielbasa
- 5 curry leaves
- 2- inch piece of ginger
- 1 spicy green chili pepper optional
- Salt to taste
- 2 tbsp olive oil
- 1 cup water or stock
- Roughly chop peppers, onion sausage and tomatoes separately. (If using whole tomatoes). Slice ginger, garlic, curry leaves and green chilies. Set it aside.
- Crush whole dry Kashmiri chili and cayenne pepper. measure out red curry powder and salt. Set it aside.
- Soak the beans overnight, boil for an hour and drain them. Do not add salt while boiling.
- Heat oil in a shallow saucepan and fry diced sausage for couple of minutes until the oil starts releasing.
- Add onions and fry until soft and translucent, followed by peppers. Add lemongrass, minced ginger, garlic, green chili, and the lemongrass. fry for another minute or two mixing. (If you are using whole tomatoes add them at this step.
- Once the ingredient in the saucepan is well mixed add red curry powder, crushed peppers, and a pinch of salt followed by beans. Toss everything around to mix well. Do not add more than a couple of pinches of salt here because red curry powder and sausage has some salt in them as well. you can always adjust the seasoning at the end.
- If you are using canned diced tomatoes add the tomatoes and water to the pan at this point and mix thoroughly.
- Cover and cook for 40 to 45 minutes until flavors are well blended, sauce is reduced to a thick consistency and vegetables become very soft. Taste and adjust the seasoning.
- Enjoy with your favorite eggs, over rice or breakfast biscuits or on its own,