Description

This Red Beans and Rice features irresistible flavors from smoked sausage and spices. It’s easy to prepare, making it a perfect comforting meal for family dinners or gatherings. Serve it warm and enjoy the smiles it brings!

Ingredients

Scale

1 tablespoon olive oil
16 ounces smoked andouille sausage (sliced)
1 large red bell pepper (chopped)
1 medium yellow onion (diced)
2 stalks celery (chopped small)
4 cloves garlic (minced)
2 cups low-sodium chicken broth
1 8-ounce can tomato sauce
1 teaspoon cajun seasoning
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon oregano
¼ teaspoon thyme
⅛ teaspoon cayenne pepper
4 15-ounce cans kidney beans (3 drained and rinsed, 1 undrained)
1 bay leaf
1 ¼ cups long-grain white rice
2 ½ cups water
Green onions (sliced)

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium-high heat and brown the sausage for about 3 minutes per side.
Sauté chopped bell pepper, onion, and celery in the same pot for 4–5 minutes until softened. Add garlic and cook for an additional 30 seconds.
Pour chicken broth and tomato sauce into the pot, stir to combine, and add spices. Mix well.
Add the browned sausage, drained kidney beans, and bay leaf. Stir and let simmer for 15 minutes.
Reduce heat to low and let it simmer for an additional 25 minutes until sauce thickens.
Cook rice in a small pot with water according to package instructions.
Remove bay leaf, serve the mixture warm over rice, and garnish with green onions.

Notes

Rinse the kidney beans well to remove excess sodium.
For a vegetarian version, use plant-based sausage and vegetable broth instead of chicken broth.
Store in an airtight container for up to 4 days in the refrigerator.

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 3g
Sodium: 850mg
Fat: 26g
Saturated Fat: 8g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 61g
Fiber: 14g
Protein: 25g
Cholesterol: 55mg