Description
This hearty Southern classic is loaded with smoky andouille sausage, tender red beans, and aromatic vegetables simmered in spiced broth — served over fluffy rice for a deeply satisfying and flavorful one-pot meal.
Ingredients
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1 cup basmati rice
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1 tablespoon vegetable oil
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1 (12.8-ounce) package smoked andouille sausage, thinly sliced
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1 medium sweet onion, diced
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1 green bell pepper, diced
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2 celery ribs, diced
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2 tablespoons tomato paste
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3 cloves garlic, minced
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1½ teaspoons salt-free Cajun seasoning
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3 (15-ounce) cans small red beans or kidney beans, drained and rinsed
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3 cups chicken stock
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1 teaspoon hot sauce
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1 bay leaf
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Kosher salt and freshly ground black pepper, to taste
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2 tablespoons chopped fresh parsley leaves (for garnish)
Instructions
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Cook rice: Prepare basmati rice according to package instructions. Set aside and keep warm.
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Sauté sausage: In a large pot or Dutch oven, heat oil over medium heat. Add sliced andouille sausage and cook until browned, about 5 minutes. Transfer to a plate and set aside.
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Sauté vegetables: In the same pot, add onion, bell pepper, and celery. Cook until softened, about 4–5 minutes. Stir in tomato paste and garlic; cook for another 1–2 minutes.
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Simmer beans: Add Cajun seasoning, red beans, chicken stock, hot sauce, and bay leaf. Season with salt and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until thickened slightly.
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Finish: Remove bay leaf. Stir sausage back in and simmer for another 5 minutes. Adjust seasoning to taste.
- Serve: Spoon beans and sausage mixture over warm rice. Garnish with chopped parsley.
Notes
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For a thicker texture, mash some of the beans in the pot before serving.
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Adjust the spice level by increasing or reducing the hot sauce.
- Use long-grain white rice if preferred over basmati.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern