Description
This classic Red Beans and Rice recipe features smoky Andouille sausage simmered with red kidney beans and a flavorful blend of Cajun spices, creating a hearty and comforting one-pot meal. Perfectly paired with fluffy white rice and garnished with fresh herbs or hot sauce, this dish offers an authentic taste of Louisiana-inspired cuisine.
Ingredients
Scale
Sausage and Vegetables
- 2 tablespoons olive oil (divided)
- 1 pound smoked Andouille sausage, sliced into 1/2-inch rounds
- 2 medium yellow onions, diced
- 3 ribs celery, diced
- 2 green bell peppers, stemmed, seeded, and diced
- 5 cloves garlic, minced
Spices and Beans
- 1½ tablespoons Cajun seasoning
- ½ teaspoon cayenne pepper (plus more if desired)
- 2 teaspoons thyme
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- 3 cans red kidney beans, drained but not rinsed
- 2 bay leaves
Liquids and Rice
- 2 cups water or broth (chicken stock, vegetable, or beef broth), plus more as needed
- 2 cups white rice, cooked according to package instructions
Optional Garnishes
- Chopped parsley
- Green onions
- Cilantro
- Hot sauce (such as Tabasco)
Instructions
- Brown the sausage. Heat a large, heavy-bottomed Dutch oven or pot over high heat. Add 1 tablespoon of olive oil and swirl to coat the bottom. Once hot, add the sausage slices in a single layer and cook for 1-2 minutes on one side before flipping to brown the other side. Remove the sausage from the pot and set aside.
- Sauté the vegetables (the “holy trinity”). Reduce heat to medium-low and add the remaining tablespoon of olive oil to the same pot. Stir in the diced onions, bell peppers, and celery, cooking for 8-10 minutes while stirring frequently until softened. Add the minced garlic, Cajun seasoning, cayenne pepper, thyme, salt, and black pepper, mixing well and cooking for an additional minute.
- Add beans and broth. Incorporate the drained red beans, bay leaves, and broth or water into the pot. Stir well to combine, adding more liquid if necessary. Increase the heat to bring the mixture to a low boil, then immediately reduce heat to low. Cover the pot and simmer for 15 minutes to blend flavors.
- Return sausage and simmer. Add the browned sausage back into the pot and continue to simmer uncovered for another 5-10 minutes. Taste and adjust seasoning with additional salt and pepper as desired.
- Serve. Dish out approximately 1 cup of the bean and sausage mixture into shallow bowls and top with an equal portion of cooked white rice. Garnish with chopped parsley, green onions, cilantro, or a drizzle of hot sauce as preferred.
Notes
- For richer flavor, brown the sausage thoroughly to develop a caramelized crust.
- Cajun seasoning mixes vary in heat; adjust the cayenne pepper according to your spice preference.
- If you prefer a thicker stew, mash some of the beans against the side of the pot before simmering to help thicken the sauce.
- Use homemade broth to intensify the flavor, or opt for low sodium broth to control saltiness.
- Cook rice separately to ensure fluffy texture and to avoid overcooking the beans.
- Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop or microwave.
