Shotgun Red Beans and Rice
Packed with bold Cajun flavors, Shotgun Red Beans and Rice is a hearty and soul-satisfying dish that’s perfect for a cozy family dinner or meal prepping for the week. This authentic Southern recipe features creamy red kidney beans simmered to perfection with smoky andouille sausage, a fragrant blend of onion, bell pepper, celery, and garlic, and a rich medley of spices like smoked paprika, thyme, and cayenne pepper. Served over fluffy white rice and finished with a sprinkle of fresh parsley, this comforting classic boasts incredible depth of flavor with just the right amount of spice. Ideal keywords: Cajun red beans and rice recipe, Southern comfort food, easy one-pot meal, andouille sausage recipe, gluten-free dinner ideas.
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Recipe Information
Ingredients
- 1 pound dried red kidney beans
- 12 ounces andouille sausage
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.25 teaspoons cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
- 2 cups white rice
- 4 cups water (for cooking rice)
- 2 tablespoons olive oil
Instructions
Rinse the dried red kidney beans and soak them overnight in enough water to cover the beans by at least 2 inches. Alternatively, use the quick-soak method by boiling the beans for 1 minute, then letting them sit for 1 hour before draining.
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Slice the andouille sausage into 1/4-inch thick rounds and sauté them in the pot until browned, about 5 minutes. Remove the sausage and set aside.
Using the same pot, add the diced onion, green bell pepper, and celery. Sauté until softened, about 5 minutes.
Add the minced garlic to the vegetables and cook for an additional minute, stirring constantly to prevent burning.
Return the browned sausage to the pot, along with the soaked and drained beans.
Pour in the chicken broth and stir in the bay leaves, dried thyme, smoked paprika, cayenne pepper (if using), salt, and black pepper.
Bring the mixture to a boil over high heat, then reduce it to low heat and cover the pot. Simmer for about 2 to 2.5 hours, or until the beans are tender and the liquid has thickened into a creamy consistency. Stir occasionally and add more broth or water if needed.
While the beans cook, prepare the rice. Rinse the white rice under cold water until the water runs clear. Combine 2 cups of rice with 4 cups of water in a medium saucepan, bring to a boil, then reduce the heat to low and cover. Cook for 15-18 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork before serving.
Once the beans are tender, remove the bay leaves and adjust seasoning with additional salt and pepper, if needed.
Serve the red beans over a bed of white rice and garnish with freshly chopped parsley. Enjoy your Shotgun Red Beans and Rice!
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1367 mg | 59% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 5.3 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1573 mg | 33% | |
*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.
