Bourbon Street Rice and Beans
Take a culinary trip to New Orleans with this rich and hearty Bourbon Street Rice and Beans recipe! Packed with smoky Andouille sausage, tender red beans, and a fragrant medley of the Cajun trinity—onion, green bell pepper, and celery—this dish bursts with bold flavors in every bite. Enhanced with aromatic spices like smoked paprika, dried thyme, and a touch of cayenne pepper, each spoonful has just the right balance of heat and savoriness. Long-grain rice soaks up a flavorful broth, creating a satisfying one-pot meal perfect for weeknight dinners or casual gatherings. Garnished with fresh green onions and a dash of hot sauce for an extra kick, this soul-warming classic is easy to make and ready in under an hour. Whether you're craving comfort food or a taste of Southern cuisine, this recipe is sure to delight.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces Andouille sausage, sliced
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 3 cups cooked red beans (or canned, drained and rinsed)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoons cayenne pepper
- 1 bay leaf
- 2 cups low-sodium chicken or vegetable broth
- 1 cup long-grain white rice, uncooked
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 green onions, sliced (for garnish)
- 1 dash hot sauce (optional)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the sliced Andouille sausage and cook until browned, about 5 minutes. Remove sausage and set aside.
In the same pot, add the diced onion, green bell pepper, and celery. Cook for 5-7 minutes until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the cooked red beans, dried thyme, smoked paprika, cayenne pepper, bay leaf, and the browned sausage.
Pour in the chicken or vegetable broth and bring the mixture to a simmer.
Add the uncooked rice, salt, and black pepper, stirring well to combine.
Reduce heat to low, cover the pot, and let the mixture cook for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove from heat, discard the bay leaf, and fluff the rice with a fork.
Garnish with sliced green onions and a dash of hot sauce, if desired. Serve warm.
Nutrition Facts
Calories |
2410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 5561 mg | 242% | |
| Total Carbohydrate | 297.3 g | 108% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 20.2 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4270 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
