Easy Red Beans Rice with Sausage
Transform your weeknight dinners with this Easy Red Beans Rice with Sausage recipe—an irresistible one-pot meal bursting with bold Southern flavors. Featuring smoky andouille sausage, tender red beans, and fluffy long-grain rice simmered in a flavorful blend of chicken broth, aromatic vegetables, and Cajun-inspired seasonings, this dish strikes the perfect balance of hearty and comforting. Ready in just under an hour, it’s a quick and satisfying meal perfect for feeding a crowd or meal prepping for the week. Garnished with sliced green onions and an optional touch of hot sauce for extra heat, this savory classic brings the vibrant taste of Louisiana straight to your table. Ideal for busy nights, this recipe is easy to prepare, packed with protein, and sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces andouille sausage (sliced)
- 1 medium yellow onion (diced)
- 1 medium bell pepper (diced)
- 2 stalks celery (chopped)
- 4 cloves garlic (minced)
- 2 15-ounce cans canned red beans (rinsed and drained)
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional)
- 2 pieces bay leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup green onions (sliced, for garnish)
- hot sauce (optional, for serving)
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
In the same skillet, add the diced onion, bell pepper, and chopped celery. Sauté until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Stir in the rinsed and drained red beans, uncooked rice, chicken broth, thyme, paprika, cayenne pepper (if using), bay leaves, salt, and black pepper.
Return the sausage to the pot and stir to combine all ingredients evenly.
Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
Simmer for about 20-25 minutes, or until the rice is fully cooked and has absorbed the liquid. Stir occasionally to prevent sticking.
Remove from heat and let the dish rest, covered, for 5 minutes.
Discard the bay leaves and fluff the rice with a fork.
Garnish with sliced green onions and serve warm with hot sauce on the side, if desired.
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 5880 mg | 256% | |
| Total Carbohydrate | 142.1 g | 52% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 22.6 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2647 mg | 56% | |
*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.
