Quick Red Beans and Rice with Andouille Sausage


Recipe: Quick Red Beans and Rice with Andouille Sausage

Summary: The finished all-in-one meal was on my table in an hour’s time. It was hearty, rich, and satisfying with lots of the smokiness and spiciness common to Creole cuisine. I finished the dish with fresh thyme and parsley, but fresh scallions would have been lovely, too.


    • 3 cups chicken broth
    • 1 bay leaf
    • 1 ½ cups dry brown rice
    • 2 teaspoons olive oil
    • 4 links smoked Andouille pork sausage, each sliced into 1/2-inch rounds
    • 1 cup chopped yellow onion
    • 1 cup chopped green bell pepper
    • 3 cloves garlic, minced
    • 1 (15-ounce) can red beans, rinsed and drained
    • 1 (15-ounce) can diced tomatoes, in their own juices
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • ¼ teaspoon cayenne pepper
    • 2 teaspoons Cajun or Creole seasoning (strongly recommended: Tony Chachere’s or Zatarain’s)
    • 1 tablespoon finely chopped fresh parsley
    • 1 tablespoon finely chopped fresh thyme leaves

For instructions please visit: CanyouStayforDinner.com


Preparation time: 20 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

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