red beans rice sausage recipe

Written BySheba G Updated On
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The Best red beans rice sausage recipe

I’ve always been a fan of hearty, comforting dishes that warm the soul and fill the belly. Red beans and rice is one of those classic recipes that never fails to hit the spot. I grew up eating this dish in my family, where it was a staple on Sundays after church. My mom would cook up a big pot of red beans, serve them over fluffy white rice, and sometimes add in some sausage or bacon for extra flavor. It’s a simple yet satisfying meal that never goes out of style.

As I got older and started cooking for my own family, I realized just how versatile this recipe can be. You can make it in a slow cooker, on the stovetop, or even in a pressure cooker for a quick weeknight meal. And the best part? It’s so easy to customize with your favorite ingredients and spices. Want to add some diced ham or chicken for extra protein?

No problem! How about a sprinkle of cumin or chili powder for a little heat? Easy peasy. One thing I love about red beans and rice is its rich cultural heritage. This dish has its roots in Louisiana Creole cuisine, where it was made with whatever ingredients were available to feed large families and communities.

Today, you can find variations of this recipe all over the world, each with its own unique twist and flair. But no matter where you’re from or what you’re used to eating, there’s something undeniably special about sitting down to a warm, steaming bowl of red beans and rice. In our household, we love serving this dish at family gatherings and potlucks. It’s an easy crowd-pleaser that’s sure to satisfy even the pickiest eaters. And let’s be real – who doesn’t love leftovers?!

This recipe makes enough for 6-8 servings, so you can easily send some home with your guests (or stash it in the fridge for lunch the next day). So why do I love this recipe so much? For one thing, it’s just plain delicious – rich, savory flavors that are both comforting and exciting at the same time. But beyond that, it’s also ridiculously easy to make. Whether you’re a seasoned cook or a total newbie in the kitchen, this recipe is sure to become a staple in your household.

Red Beans and Rice with Smoked Sausage

4.7 from 1429 votes

A hearty and flavorful one-pot meal featuring tender red beans, fluffy rice, and smoky sausage. This comforting dish is seasoned with classic Cajun spices for a satisfying dinner.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

Main Ingredients

1 tablespoon olive oil
1 pound smoked sausage, sliced into 1/2-inch rounds
1 medium yellow onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
2 (15-ounce) cans red kidney beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
3 cups low-sodium chicken broth
1 1/2 cups long-grain white rice
2 teaspoons Cajun seasoning
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
2 green onions, sliced for garnish

👨‍🍳Directions

1Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2Add the sliced smoked sausage and cook, stirring occasionally, for 5 to 7 minutes until the sausage is browned on all sides.
3Reduce the heat to medium and add the diced onion, bell pepper, and celery to the pot.
4Cook, stirring frequently, for 5 minutes until the vegetables have softened and the onion is translucent.
5Stir in the minced garlic, Cajun seasoning, dried thyme, smoked paprika, and cayenne pepper if using.
6Cook for 1 minute until the spices are fragrant.
7Add the drained red beans, undrained diced tomatoes, and chicken broth to the pot.
8Stir everything together and bring the mixture to a boil over high heat.
9Once boiling, stir in the long-grain white rice.
10Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20 minutes.
11Do not lift the lid during this time.
12After 20 minutes, remove the pot from the heat and let it sit, still covered, for 5 minutes.
13The rice should be tender and have absorbed most of the liquid.
14Fluff the rice and beans gently with a fork, then season with salt and black pepper to taste.
15Garnish with sliced green onions before serving.

🔧Equipment

Large Dutch oven or heavy-bottomed pot
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 45mg🧂Sodium: 980mg🌾Total Carbs: 58g🥦Dietary Fiber: 8g🍬Sugars: 6g🥩Protein: 22g

📝Notes

For a spicier dish, add more cayenne pepper or use andouille sausage. You can substitute brown rice, but increase the cooking time to 40-45 minutes and add an extra 1/2 cup of broth.

Watch Video Of How Red Beans and Rice with Smoked Sausage Works

This red beans and rice with sausage is the meal I keep coming back to because it feeds a crowd without a lot of fuss, and it tastes even better the next day.

I bring it to family gatherings all the time and there is never anything left in the pot.

If you need something that works for a weeknight or a house full of people, this is the one I reach for.

❓ Frequently Asked Questions About Red Beans and Rice with Smoked Sausage

Q: What kind of sausage is best for red beans and rice?

For this recipe, you want to use a mild sausage like kielbasa or sweet Italian sausage – not too spicy or overpowering.

Q: Can I use canned red kidney beans instead?

Sure thing! If you’re short on time or don’t feel like soaking dried beans overnight, canned kidney beans are a perfectly fine substitute.

Q: How long does red beans and rice keep in the fridge?

This dish will keep for up to 3 days in the fridge – just reheat as needed.

Q: Can I freeze red beans and rice?

Absolutely! Just thaw it out when you’re ready to reheat – works great for meal prep or future lunches.

Q: Do I really need to use smoked paprika?

Nope! Smoked paprika adds depth but isn’t essential – omit if you don’t have it on hand.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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