Low Carb Copycat Popeyes Red Beans and Rice
Satisfy your craving for the iconic Popeyes Red Beans and Rice with this healthier, *low carb* copycat recipe that doesn't skimp on flavor! Perfectly seasoned with Cajun-inspired spices like paprika, cayenne, and garlic powder, this dish swaps traditional white rice for *cauliflower rice*, making it a guilt-free yet satisfying side or main course. Smoky slices of sausage and creamy red kidney beans create a hearty, protein-packed base, while a splash of chicken broth and a pat of butter bring comforting richness to every bite. Ready in under 45 minutes, this easy-to-make recipe is ideal for weeknight dinners or meal prep, and it's finished with a sprinkle of fresh green onions for a bright, zesty garnish. Whether you're following a low-carb lifestyle or simply looking for a flavor-packed twist on a soul food classic, this dish is sure to hit the spot!
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Recipe Information
Ingredients
- 1 head cauliflower florets
- 2 tablespoons olive oil
- 8 ounces smoked sausage
- 1 15-ounce can canned red kidney beans, drained and rinsed
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons green onions, chopped, for garnish
Instructions
Start by turning the cauliflower florets into rice. Use a food processor to pulse the cauliflower until it resembles rice-sized pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower rice and cook for about 5-7 minutes, stirring occasionally, until it becomes tender and lightly browned. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil over medium heat. Slice the smoked sausage into thin rounds and add them to the skillet. Cook for 3-5 minutes, until the sausage is browned.
Add the drained and rinsed kidney beans to the skillet with the sausage. Stir in the chicken broth, onion powder, garlic powder, paprika, cayenne pepper, black pepper, and salt. Mix well and bring to a simmer.
Once the mixture is simmering, reduce the heat to low, cover, and let it cook for 15 minutes. Stir occasionally.
After 15 minutes, stir in the butter until it melts and is fully incorporated. Add the cooked cauliflower rice to the beans and sausage mixture. Stir to combine, ensuring the cauliflower rice is evenly distributed.
Allow the mixture to cook for another 5 minutes, until heated through. Taste and adjust seasoning if necessary.
Serve hot, garnished with chopped green onions for a fresh touch.
Nutrition Facts
Calories |
1474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 5020 mg | 218% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 16.1 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 313 mg | 24% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3202 mg | 68% | |
*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.
