Red Beans and Rice with Andouille Sausage is an easy one pot meal perfect for busy weeknights!
Andouille Sausage Recipes
This is one of Mr. Maebell’s favorite dishes! Spicy Andouille sausage is cooked until slightly crisp, and paired with sautéed veggies, tender red beans and a fiery tomato sauce!
This andouille sausage and rice is an easy weeknight meal perfect for chilly days! This is a great dish to take to a potluck or to make for a get together because it makes a ton and keeps well. Reheating is easy, and you can even use the crock pot if that’s more convenient for you.
My favorite thing about Andouille sausage, beans, and rice is that it is pretty easy to throw together and 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!
What’s in Red Beans and Rice with Sausage?
Here’s a quick overview of what you’ll need. For exact measurements, keep scrolling down to the printable recipe card To make the homemade red beans and rice with andouille sausage, you’ll need the following ingredients:
- Andouille Sausage: you can also use smoked sausage if you prefer.
- Olive oil
- Vegetables: Onion, Bell Pepper
- Garlic
- Canned kidney beans and red beans
- Canned tomatoes with green chilis
- Spices (Italian seasoning, chili powder, garlic salt, paprika, bay leaves)
- Chicken broth
- Jasmine rice
How to Make Red Beans and Rice with Sausage
This recipe is super easy, and everything cooks in just one pot with a lid! Here’s a step-by-step guide to making red beans and rice.
Brown sausage
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.
Sauté veggies
Add olive oil, peppers, onions, and garlic to the pot and sauté for about five minutes. As the vegetables cook and soften, stir occasionally to make sure they cook evenly.
Simmer
Add beans, tomatoes with green chilis, broth, spices, and bay leaf. Bring this to a simmer, then reduce heat to low, cover with a lid, and allow it to cook for 30 minutes.
Add rice
Finally, add rice to the pot and stir well. Place the lid back on the pot and allow the rice to cook for 15 minutes. Stir and serve immediately.
What to 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:
Store
This recipe will keep up to 4 days in the fridge in an airtight container. Make sure to allow the food to cool completely before refrigerating.
Freeze
Easily freeze this red beans and rice in a glass or plastic freezer-safe container. Make sure to leave some space in the container to allow the food to expand while freezing. This will keep for six months, but rice always has the best texture the sooner you eat it.
To reduce freezer burn, squeeze or suck as much air as possible out of the container before freezing.
Reheat
Individual portions of andouille sausage with red beans and rice can be microwaved in 30 second increments until warmed throughout. You could also slowly warm the soup in a pot on the stove. If mixture has gotten too thick, thin it out with some broth or water while reheating.
Tips for Andouille Sausage and Rice
- If you have a gluten allergy, I recommend buying the Johnsonville brand andouille sausage. It’s certified gluten-free.
- Do not cook the rice before adding it to the pot. It gets cooked alongside the beans and sausage.
- You can likely make this meal in the Crockpot, if desired. Simply add all the ingredients to the Crockpot and cook on low all day. Add the rice in the last 30-ish minutes of cooking.
If you love this Red Beans and Rice recipe, you’ll love these other One-Pan Dinner 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! Some favorites include:
- One Pan Taco Mac
- Cheesy Jalapeno Chicken.
- Bacon Cheeseburger Skillet
- Cheesy Cabbage Casserole
- Slow Cooker White Bean Chicken Chili
Red Beans and Rice with Sausage
This easy gluten-free Red Beans and Rice with Sausage is an easy one pot meal perfect for busy weeknights!
Ingredients
- 1 pound Andouille Sausage, sliced
- 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 (uncooked)
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 and the 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
Sausage: Johnsonville Andouille Sausage is gluten free.
Crockpot option: 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
Oh my goodness, bring on fall! This sounds so comforting, and perfect with your muffins too! : )
Maebells says
Yes! Bring on fall! I am surrounded by people who are hanging onto summer and I am just very ready to let go! ha!
Gayle @ Pumpkin 'N Spice says
This looks like a great comfort food meal, Annie! I love andouille sausage, yet I hardly every cook with it. Well that’s definitely got to change now that I found this recipe! Sound delish!
Maebells says
Thank you Gayle! We love it too! I really like that it requires no prep, just slice and cook!
Kathy@Olives & Garlic says
Wow. What ever you decide to call this it looks delicious. My hubby will love this
Maebells says
And it is so easy!! That is the best part! 🙂
nicole (thespicetrain.com) says
That looks and sounds awesome! And I really like the pretty table setting in the top photo. 🙂
Maebells says
Thank you Nicole!
Helen @ Scrummy Lane says
I bet this goes SO beautifully with the muffins you made! I always love paprika, and this is a lovely healthy meal, too.
Maebells says
Thank you Helen! They were wonderful with the muffins!
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%.
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! 😉
Katie says
Great recipe! I love one-pot meals like this, you got your starch, veggies, and meat all in one. Perfect!
Maebells says
Me too!! Hardly any dishes to clean up and it is easy! That is so my kind of meal!
Sarah@RunningOnBrie says
This looks so delicious and comforting! I love spicy Andouille sausage and I’m loving the one-pot fall meal idea. Could have fooled me it wasn’t “authentic Cajun” for sure.
Maebells says
Thank you Sarah! We love andouille sausage too! It is good with just about anything!
Consuelo | Honey & Figs says
Did anyone say beans and rice?? Ohh that’s one of my favorite combos ever! This dish looks absolutely yum!
Maebells says
Me too Consuelo! It is just so easy to make a hearty meal with them!
Amy says
Andouille sausage is kind odf new for my family, and the more recipes we try, the more we like ir.
Maebells says
We love it! I hope you enjoy this as much as we did!
Jess @ Flying on Jess Fuel says
Southerners are SERIOUS about their food! Whatever this may be, it looks AMAZING!! I lived in Mississippi for a bit and I definitely miss the good cajun food!
Jocelyn (Grandbaby Cakes) says
Red beans and rice are my absolute fave girl! You killed this recipe!
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!
Roxanna Partain says
Should the rice be pre-cooked before adding to pot ?
Annie Holmes says
Hi Roxanna, no need to precook just add it in and it will cook right in with everything else. I hope you enjoy!
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.
Whitney J says
Can you use beef broth and what can you substitute for Rotel?
Annie Holmes says
Hi Whitney, yes beef broth would work and you could use plain canned tomatoes instead of Rotel. I hope you enjoy!
RW says
can I use basmati rice instead?
Josh says
Thanks for the recipe. I’m confused by the ingredient Rotel. What size can and what flavor? 😬
Annie Holmes says
Hi Josh, 1 (10 ounce) can tomatoes with green chilis, undrained
Jade says
Hello! I love this recipe, the last time I made it, I followed the recipe to a T by cooking it on the stove top, but I precooked the rice and added it in at the last minute. I would like to try the crock pot this time. If I just add all of the raw ingredients to the crock pot, 1) how long should I cook it on low, and 2) when should I add the rice in, and 3) should I precook the rice? I wonder if the starch make it thicker, I guess I could rinse the rice before adding it in uncooked if that’s what you recommend? Thank You!
Annie Holmes says
Hi Jade, if you added all the ingredients raw to the slow cooker I would probably suggest a cook time of low for 6-8 hours. I do not have an answer about the rice. In my experience, I’ve added my rice in the last 30 minutes of cooking and it is cooked through, this is the same method I used for the Pasta Fajoli Soup on this site. But I haven’t tried it with this recipe so I really can’t say for certain.
Sue says
I made this for dinner last night. It was delicious! I only had one can of red beans in the house and fire roasted tomatoes instead of Rotel, so I used those instead and it came out perfect! Will definitely make this again!