One Pot Red Beans and Rice With Sausage

Full of Cajun flavors, One Pot Red Beans and Rice With Sausage is so hearty and so comforting! Made on the stove top in a dutch oven, this easy red beans and rice recipe has only a few more steps than making rice.

With just a few substitutions it can be made meatless, gluten free, or vegetarian! 

Traditionally, in the South, red beans and rice was served on Mondays, which was laundry day. A pot of beans could simmer all day while laundry was being done. This simple version of the Louisiana classic is super easy and super delicious, and only takes an hour to make!

Sausage

This recipe calls for Andouille sausage, which is a staple in Cajun cooking. Andouille sausage is a smoked, spicy pork sausage. Any pre-cooked sausage will work. A good substitute would be Spanish Chorizo.

Pro Tip: For a less spicy option use Kielbasa. 

The Holy Trinity

The holy trinity of Southern cooking is a combination of onion, celery, bell pepper, and sometimes garlic. This combination is the base of almost every Cajun or Creole main dish, and is a Louisiana variant of the French mirepoix, made with onions, celery, and carrots.

How To Make One Pot Red Beans and Rice With Sausage

Heat 1 tbsp oil in a large dutch oven over medium heat. Add 3/4 pound Andouille sausage, cut into 1/2 inch pieces, and cook until browned, about 5 minutes.

For a meatless or vegetarian dish, omit the sausage.

Add the holy trinity, which is 1/2 cup chopped onion, 1/2 cup chopped celery, and 1/2 cup chopped bell pepper and cook until the vegetables are translucent, about 5-7 minutes. Next, add 2 cloves minced garlic and cook another minute, until fragrant.

Finally, add 2 1/4 cups chicken broth, 1 /12 cups long grain white rice, 2 cans drained and rinsed kidney beans, 1 tsp hot sauce, 1 bay leaf, and 1 tsp salt. Stir, and over medium high heat, bring to a boil.

While bringing to a boil, stir occasionally so that the rice doesn’t burn on the bottom of the pan. Once it comes to a boil, reduce the heat to low, cover and simmer 20 minutes.

Pro Tip: Using a long grain rice will result in light fluffy rice. Shorter grain rices will clump together and be sticky.

For a gluten free dish, use gluten free chicken broth. For a vegetarian dish, substitute water or vegetable broth for the chicken broth.

Take the dutch oven off the heat and let it rest 10 minutes. Be sure to leave the lid on. No peeking. 

Uncover, remove the bay leaf, and fluff the rice with a fork. Garnish with some sliced green onions or chopped parsley, which are typical Cajun garnishes, and enjoy a bowl of smoky, spicy red beans and rice!

If you like this spicy one pot recipe, you might also like Spicy Buffalo Chicken Chili.

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Print Recipe

5 from 3 votes

One Pot Red Beans and Rice With Sausage

Full of Cajun flavors, One Pot Red Beans and Rice With Sausage is so hearty and so comforting! Made on the stove top in a dutch oven, this easy red beans and rice recipe has only a few more steps than making rice. With just a few substitutions it can be made meatless, gluten free, or vegetarian! 

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

6

Ingredients

• 1 tbsp oil
• 3/4 pound andouille sausage or some other smoked sausage cut into 1/2 inch slices
• 1/2 cup onion (about 1/2 of a medium onion) diced
• 1/2 cup celery (about 2 stalks) diced
• 1/2 cup red or green bell pepper (1 small pepper or 1/2 large pepper) diced
• 1 tsp cajun seasoning
• 2 cloves garlic minced
• 2 1/4 cups chicken broth
• 1 1/2 cups long grain white rice
• 2 cans red kidney beans rinsed and drained
• 1 tsp hot sauce
• 1 bay leaf
• 1 tsp salt
• 1 green onion sliced for garnish (optional)
• 1 tbsp Italian parsley chopped for garnish (optional)

Instructions

• In a large dutch oven, over medium heat warm the oil
• Add the sliced sausage and cook until browned, about 5 minutes
• Add the onion, celery, bell pepper, and cajun seasoning and cook until translucent, about 5-7 minutes
• Add the garlic and cook another minute, until it is fragrant
• Add the broth, rice, beans, hot sauce, bay leaf, and salt and bring to a boil
• While bringing to a boil, stir occasionally so that the rice doesn't burn on the bottom of the pan
• Reduce heat to low, cover and simmer for 20 minutes
• Take off the heat and let rest 10 minutes (do not remove the lid)
• Remove the bay leaf, fluff the rice, taste and add more salt if needed

Notes

To make one pot red beans and rice meatless, omit the sausage.

For gluten free red beans and rice, use gluten free chicken broth.

To make this recipe vegetarian, omit the sausage and substitute vegetable broth or water for the chicken broth.

Any pre-cooked sausage can be substituted for Andouille sausage. For a milder version, use Kielbasa.

Nutrition

Calories: 697kcal | Carbohydrates: 61g | Protein: 28g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 95mg | Sodium: 2079mg | Potassium: 653mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1314IU | Vitamin C: 50mg | Calcium: 55mg | Iron: 3mg

Course: Main Course

Cuisine: Cajun

Keyword(s): Cajun Red Beans and Rice, Creole, Easy Red Beans and Rice Recipe, One Pot Red Beans and Rice, Red Beans and Rice

Recipe Author: Niki Medlin

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