why make this recipe
Red Beans & Rice with Andouille Sausage is a comforting and hearty dish that brings the flavors of Louisiana right to your kitchen. This recipe is simple to make and uses affordable ingredients, making it perfect for a weeknight meal or a gathering with friends. The rich flavors from the Andouille sausage and spices combine beautifully with the creamy red beans, creating a satisfying dish that everyone will love.
how to make Red Beans & Rice with Andouille Sausage
Ingredients:
- 1 tbsp olive oil
- 12 oz Andouille sausage, sliced
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 cans (15 oz) red kidney beans, drained
- 2 cups chicken broth
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp thyme
- Salt & black pepper, to taste
- 2 cups cooked white rice
- Chopped parsley (for garnish)
Directions:
- Heat olive oil in a pot over medium heat. Add the diced onion, celery, and bell pepper. Cook until soft, about 5-7 minutes.
- Stir in the minced garlic and sliced Andouille sausage. Sauté until the sausage is browned, about another 5 minutes.
- Add the drained red beans, chicken broth, smoked paprika, cayenne pepper, thyme, salt, and pepper. Bring the mixture to a simmer. Cover and cook on low heat for 30–40 minutes, stirring occasionally.
- Serve the sausage and bean mixture over warm white rice. Garnish with chopped parsley and a dash of black pepper.
how to serve Red Beans & Rice with Andouille Sausage
To serve, place a generous scoop of the red beans and sausage mixture on top of a bed of warm white rice. You can add a sprinkle of chopped parsley for a fresh touch. This dish pairs well with cornbread or a side salad for a complete meal.
how to store Red Beans & Rice with Andouille Sausage
Store any leftovers in an airtight container in the refrigerator. The dish will stay fresh for up to three days. To reheat, simply warm in a pot over medium heat until heated through. You may need to add a splash of water or broth to loosen it up.
tips to make Red Beans & Rice with Andouille Sausage
- For extra flavor, let the dish sit for a while before serving. The flavors will deepen and meld together.
- Feel free to adjust the level of spice by adding more or less cayenne pepper according to your taste.
- You can use other types of sausage if you prefer, but Andouille adds a nice smoky flavor that is hard to beat.
variation (if any)
You can customize this recipe by adding different vegetables, like carrots or bell peppers. Additionally, using smoked turkey sausage can make it a little lighter while still keeping the smoky flavor.
FAQs
1. Can I use dried beans instead of canned?
Yes, you can use dried red kidney beans. Make sure to soak them overnight and cook them until tender before adding to the recipe.
2. Is this dish gluten-free?
Yes, Red Beans & Rice with Andouille Sausage is gluten-free, as long as you ensure that your sausage does not contain any gluten.
3. Can I make this dish vegetarian?
Absolutely! You can omit the sausage and use vegetable broth, adding in more vegetables or plant-based protein for a hearty vegetarian meal.
Red Beans & Rice with Andouille Sausage
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 12 oz Andouille sausage, sliced
- 1 small onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 cans (15 oz) red kidney beans, drained Canned for convenience
- 2 cups chicken broth
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper Adjust for spice level
- 1/2 tsp thyme
- Salt & black pepper, to taste
- 2 cups cooked white rice For serving
- Chopped parsley (for garnish)
Instructions
Cooking
- Heat olive oil in a pot over medium heat. Add the diced onion, celery, and bell pepper. Cook until soft, about 5-7 minutes.
- Stir in the minced garlic and sliced Andouille sausage. Sauté until the sausage is browned, about another 5 minutes.
- Add the drained red beans, chicken broth, smoked paprika, cayenne pepper, thyme, salt, and pepper. Bring the mixture to a simmer. Cover and cook on low heat for 30–40 minutes, stirring occasionally.
- Serve the sausage and bean mixture over warm white rice. Garnish with chopped parsley and a dash of black pepper.