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Andouille Sausage with Red Beans and Rice

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This easy gluten free Andouille Sausage with Red Beans and Rice is an easy one pot meal perfect for busy weeknights! 

This easy Andouille Sausage with Red Beans and Rice is an easy one pot meal perfect for busy weeknights!  #glutenfree #comfortfood

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! 

This easy Andouille Sausage with Red Beans and Rice is an easy one pot meal perfect for busy weeknights!  #glutenfree #comfortfood

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!

Andouille Sausage with Red Beans and Rice

Andouille Sausage with Red Beans and Rice

Yield: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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 can red beans, drained and rinsed
  • 1 can dark red kidney beans, drained and rinsed
  • 1 can of rotel
  • 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

  1. 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.
  2. Cook sausage for 2-3 minutes until browned.
  3. Add olive oil, chopped onion, peppers and garlic and let cook stirring occasionally for 5 minutes.
  4. Add drained and rinsed beans, undrained rotel.
  5. Add spices, broth and bay leaves (if using)
  6. Bring mixture to a simmer, reduce heat to low, cover, and let simmer for at least 30 minutes.
  7. 15 minutes before serving add in the rice, stir well and cover.
  8. Stir well and fluff rice.
  10. (Alternatively, you can put this in the crock pot and let simmer on low all day)
Nutrition Information:
Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 1691Total Fat: 74gSaturated Fat: 23gCholesterol: 277mgSodium: 5485mgCarbohydrates: 158gSugar: 11gProtein: 96g
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.
© Annie Holmes
Cuisine: Comfort Food / Category: Main Dish

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Comments

  6. Allison says

    I LOL'd when I read about the other bloggers getting into a debate over authentic cajun food! HA! I promise I have NO clue what authentic beans and rice are, but this looks pretty darn authentic to me. I can only imagine how good this would be with a cornmeal muffin to soak up all of those fiery juices. Also, I love the step by step photos -I'm a huge fan of those so I know that I'm not making a mistake half way through. Love this dish! PS. BRING ON FALL!!!!! I'm with you 100%.
    Reply

    • Maebells says

      The heat index here is 107...107!!!!! That is crazy! I am so ready for boots and leggings and pumpkin! I keep reading other bloggers say they are hanging onto summer as tight as they can and I can't help but think they are a little crazy! ;)
      Reply

  13. Isadora says

    It looks authentic to me! I've only been to New Orleans once but I loved it so much and one of the main reasons was because of all their delicious food! I eat a ton of beans and rice and this looks like the perfect way to spice things up!
    Reply

  15. Lewis says

    Adding the rice 15 minutes before serving doesn't give the rice nearly enough time to cook, in my experience. You should add it at the same time as the broth. Otherwise, an excellent recipe.
    Reply

  16. Byenia says

    Made this last night and we liked it. Never been a red beans and rice kind of gal, but there's a first time for everything. I did double the amount of rice and chicken broth, which worked out fine. Didn't have any fresh bell peppers on hand so I did use a jarred version instead. Very spicy thanks to the cajun sausage I selected. Probably would make this recipe again as something outside of the ordinary.
    Reply

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