This easy gluten free Andouille Sausage with Red Beans and Rice is an easy one pot meal perfect for busy weeknights!
This is one of Mr. Maebells favorite dishes! Spicy Andouille sausage is cooked until slightly crisp, and paired with sautéed veggies, tender red beans and a fiery tomato sauce! This is an easy weeknight meal perfect for chilly days! This is a great dish to take to a pot luck or to make for a get together. It makes a ton and keeps well!
My favorite thing about Andouille Sausage with Red Beans and Rice is that it is pretty easy to throw together, it mostly uses basic pantry staples you probably already have on hand. We love to pair this with these Cheddar and Summer Squash Cornmeal Muffins . It is a great flavor combination!
Ingredients Needed for Red Beans and Rice
- Andouille Sausage,
- Olive oil
- Onion
- Bell Pepper
- Garlic
- Canned Beans: Red beans, Dark Red Kidney Beans
- Canned tomatoes with green chilis
- Spices: Italian seasoning, chili powder. garlic salt. paprika, Bay leaves
- Chicken broth
- Jasmine rice
How do you make Red Beans and Rice?
- Heat a large pot or dutch oven with a lid to medium heat. Lightly spray pot with cooking spray and place sliced sausage in skillet.
- Cook sausage for 2-3 minutes until browned.
- Add olive oil, chopped onion, peppers and garlic and let cook stirring occasionally for 5 minutes.
- Add drained and rinsed beans, undrained tomatoes with green chilis, spices, broth and bay leaves (if using)
- Bring mixture to a simmer, reduce heat to low, cover, and let simmer for at least 30 minutes.
- 15 minutes before serving add in the rice, stir well and cover.
What should I serve with Red Beans and Rice?
This really is a complete meal all on its own. However, if you want to serve this with something it pairs wonderfully with cornbread. One of my favorite gluten free cornbread recipes are these Sweet Potato Cheddar Cornbread Muffins. They are the perfect blend of sweet and savory.
I also love this Cheesy Cornbread. It is a great all purpose side dish that pairs well with all your favorite soup and chili recipes! Some other ideas include:
What are some easy one pan recipes?
One pan recipes are such lifesavers! I love that one pan recipes usually require a fairly small ingredient list, and come together quickly. They also make clean up a breeze! One of my favorite one pan recipes is this Cheesy Jalapeno Chicken. It is naturally gluten free and low carb. It pairs perfectly with roasted vegetables, rice, or a side salad.
Another favorite is this One Pan Taco Mac! It is packed with beef, noodles and cheese, what more could you ask for! Some other favorites include:
- Bacon Cheeseburger Skillet
- Cheesy Cabbage Casserole
- Slow Cooker White Bean Chicken Chili
- One Pan Chicken Pasta
Andouille Sausage with Red Beans and Rice
This easy gluten free Andouille Sausage with Red Beans and Rice is an easy one pot meal perfect for busy weeknights!
Ingredients
- 1 pound Andouille Sausage, sliced (Johnsonville Andouille Sausage is gluten free)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 bell pepper, chopped
- 2 cloves of garlic, minced
- 1 (15 ounce) can red beans, drained and rinsed
- 1 (15 ounce) can dark red kidney beans, drained and rinsed
- 1 (10 ounce) can tomatoes with green chilis, undrained
- 1 teaspoon Italian seasoning
- 1 teaspoon chili powder
- 1/4 teaspoon garlic salt
- 1/4 teaspoon paprika
- 2 cups chicken broth
- 2 bay leaves (optional)
- 1 cup jasmine rice
Instructions
- Heat a large pot or dutch oven with a lid to medium heat. Lightly spray pot with cooking spray and place sliced sausage in skillet.
- Cook sausage for 2-3 minutes until browned.
- Add olive oil, chopped onion, peppers and garlic and let cook stirring occasionally for 5 minutes.
- Add drained and rinsed beans, undrained tomatoes with green chilis.
- Add spices, broth and bay leaves (if using)
- Bring mixture to a simmer, reduce heat to low, cover, and let simmer for at least 30 minutes.
- 15 minutes before serving add in the rice, stir well and cover.
- Stir well and fluff rice.
Notes
(Alternatively, you can put this in the crock pot and let simmer on low all day)
Nutrition Information:
Yield: 6 Serving Size: 1 cupAmount Per Serving: Calories: 410Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 48mgSodium: 1393mgCarbohydrates: 31gFiber: 5gSugar: 4gProtein: 17g
To avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs - fiber = net carbs. I use Nutrifox as my nutrition calculator. This nutrition information is an estimate based on the information provided by Nutrifox and the specific ingredients I used.
Crystal | Apples & Sparkle says
Maebells says
Gayle @ Pumpkin 'N Spice says
Maebells says
Kathy@Olives & Garlic says
Maebells says
nicole (thespicetrain.com) says
Maebells says
Helen @ Scrummy Lane says
Maebells says
Allison says
Maebells says
Katie says
Maebells says
Sarah@RunningOnBrie says
Maebells says
Consuelo | Honey & Figs says
Maebells says
Amy says
Maebells says
Jess @ Flying on Jess Fuel says
Jocelyn (Grandbaby Cakes) says
Isadora says
Roxanna Partain says
Annie Holmes says
Byenia says
Whitney J says
Annie Holmes says
RW says
Josh says
Annie Holmes says