Description
This classic Red Beans and Rice recipe combines smoky Andouille sausage with a flavorful blend of vegetables and spices, slow-simmered in rich broth to create a hearty and comforting dish perfect for any meal. Inspired by traditional Creole flavors, it’s a satisfying one-pot meal that brings warmth and depth to the table.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil (divided)
- 1 pound smoked Andouille sausage, sliced into 1/2-inch rounds
- 2 medium yellow onions, diced
- 3 ribs celery, diced
- 2 green bell peppers, stemmed, seeded and diced
- 5 cloves garlic, minced
- 1½ tablespoons Cajun seasoning
- ½ teaspoon cayenne pepper (plus more if desired)
- 2 teaspoons thyme
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- 3 cans red kidney beans, drained but not rinsed
- 2 bay leaves
- 2 cups water or broth (chicken stock, vegetable, or beef broth), plus more as needed
- 2 cups white rice, cooked according to package instructions
Optional Garnishes
- Chopped parsley
- Chopped green onions
- Cilantro
- Hot sauce (such as Tabasco)
Instructions
- Brown the sausage. Heat a large, heavy-bottomed Dutch oven or pot over high heat. Add 1 tablespoon of olive oil and swirl to coat the bottom of the pot. Once hot, add the sliced sausage in a single layer and cook for 1-2 minutes before flipping to brown on the other side. Remove the browned sausage from the pot and set aside.
- Sauté the vegetables (holy trinity). Reduce heat to medium-low and add the remaining tablespoon of olive oil to the same pot. Stir in the diced onions, bell peppers, and celery. Sauté for 8-10 minutes, stirring frequently, until the vegetables soften. Add the minced garlic, Cajun seasoning, cayenne pepper, thyme, salt, and black pepper, stirring well to combine. Cook for an additional minute to allow the spices to release their aroma.
- Add beans and broth. Pour the drained red kidney beans, bay leaves, and 2 cups of water or broth into the pot. Stir everything together and add more liquid if necessary to ensure proper simmering. Increase the heat to bring the mixture to a low boil, then immediately reduce the heat to low, cover, and let it simmer gently for 15 minutes.
- Return the sausage and continue simmering. Add the browned sausage back into the pot. Continue to simmer, uncovered or loosely covered, for another 5 to 10 minutes to allow the flavors to meld. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve. Spoon approximately 1 cup of the beans and sausage mixture into a shallow bowl and top with roughly equal parts cooked white rice. Garnish as desired with chopped parsley, green onions, cilantro, or a splash of hot sauce for extra heat and freshness.
Notes
- For enhanced flavor, use homemade broth or stock instead of water.
- You can adjust the level of heat by increasing or decreasing the cayenne pepper.
- Cooking the sausage separately ensures it browns properly and adds a smoky depth to the dish.
- Leftover beans and sausage can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a vegetarian version, substitute sausage with smoked tempeh or omit entirely and use vegetable broth.
- Cooking rice separately allows for fluffier texture and easier portion control.
