Quick Cajun Beans and Rice
Bring bold Southern flavors to your table in just 35 minutes with this Quick Cajun Beans and Rice recipe! Perfectly spiced and irresistibly hearty, this one-pot wonder combines smoky andouille sausage, tender kidney beans, and aromatic vegetables like onion, bell pepper, and celery, all simmered with Cajun spices and long-grain white rice for a comforting, flavor-packed meal. A hint of smoked paprika and optional hot sauce add a fiery kick, while fresh parsley offers a bright finishing touch. Whether you're craving an easy weeknight dinner or a crowd-pleasing meal prep option, this recipe delivers with minimal prep and maximum flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 ounces andouille sausage, sliced
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 15 ounces canned kidney beans, drained and rinsed
- 14.5 ounces canned diced tomatoes
- 1 cup chicken or vegetable broth
- 1 cup long-grain white rice
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 0.5 teaspoon hot sauce (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the sliced andouille sausage and cook for 4-5 minutes, stirring occasionally, until browned. Remove and set aside.
In the same skillet, add the diced onion, green bell pepper, and celery. Cook for 5 minutes or until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the kidney beans, diced tomatoes (with their juices), and chicken or vegetable broth. Stir to combine.
Mix in the rice, Cajun seasoning, smoked paprika, dried thyme, and hot sauce (if using). Season with salt and black pepper to taste.
Return the browned sausage to the skillet. Stir well to distribute the ingredients evenly.
Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 18-20 minutes, or until the rice is cooked through and the liquid is mostly absorbed.
Remove from heat and let sit, covered, for 5 minutes.
Fluff the rice with a fork. Garnish with fresh parsley and serve hot.
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 5128 mg | 223% | |
| Total Carbohydrate | 166.5 g | 61% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 26.4 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3425 mg | 73% | |
*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.
