Creamy Red Beans and Rice Recipe with Sausage
This creamy red beans and rice with sausage recipe is a tasty and hearty dinner – spicy and smoky and high in protein. It’s a fantastic and delicious dinner the whole family will enjoy!
This is a great take on a southern classic by adding yellow turmeric rice. Not only does turmeric have wonderful benefits, but it brings a bright delightful color to the table! So grab a spoon and dig in.
Beans and rice has always been one of my favorite comfort foods – and this modern take on this traditional dish uses turmeric to jazz up rice! This classic New Orleans dish is loaded with protein from the kidney beans and sausage, making it a great and filling dinner.
I used a andouille pork sausage for this recipe, but you can use any thick sausage you have on hand – even chicken or turkey. This recipe is a new twist on classic comfort food, delicious and a favorite in our household!
This Red Beans and Rice with Sausage Recipe Is
- Hearty
- Satisfying
- Filling
- High in Protein
- A Great Comfort Food
- Modern & Made with a Twist
Delicious Recipes from the South
No trip to New Orleans is complete without enjoying classic red beans and rice. Start by sautéing onions, and green bell pepper, and celery together – which are known as the holy trinity in Cajun cooking. Slow simmer with smoked sausage and authentic red beans, and add in plenty of spice for a major flavor boost.
For the broth or stock, you can add in spicy andouille sausage, ham hocks, or a ham bone in with the chicken broth. They add flavor during the cooking process, making the finished dish fantastic. Serve with collard greens or honey cornbread for a fantastic meal.
What’s In This Sausage Beans and Rice Recipe?
- Sausage – I used a Cajun spiced pork sausage, but you can use any kind of sausage you prefer (chicken or turkey included)
- 1 tablespoon olive oil
- Good Extra Virgin Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s inexpensive & I like to keep a few liters stocked up in my pantry.
- Garlic
- Bell Pepper
- Celery
- Cajun seasoning or Creole seasoning– I love the flavor of this spice blend – with onion, paprika, garlic, and oregano, it packs a punch!
- Cayenne – for heat
- Red Kidney Beans: Like tomatoes, I only use no salt or low sodium beans in my pantry. You can use small red beans or large kidneys which are the creamiest red beans.
- San Marzano Diced Tomatoes – an essential in any good tomato sauce is getting the best quality canned tomatoes you can find! I always use San Marzano tomatoes for sauces, especially in dishes where tomatoes are the star.
- Salt & Black Pepper
- Basmati Rice – definitely our most-used rice for recipes! I like basmati because it has typically has lower arsenic levels than other types of rice.
- Fresh parsley or green onions, for garnish
- Hot sauce – optional
Canned Bean VS Dried Beans for This Dish
You can use canned red beans for this recipe, or make your own from scratch.
While I love the convenience of canned beans, I usually cook dry beans from scratch in my pressure cooker – the texture is better and it’s more affordable. I use my 8-Quart Instant Pot Pro, which is larger than the standard model so I can batch cook more at a time.
If you don’t already have one, the Instant Pot works wonders for cooking dried beans fast, no soaking required! While canned beans are super convenient, they are often loaded with sodium. If you buy canned beans, I always recommend using a no salt added variety so you can control the amount of salt in your dish.
How To Make Red Beans and Rice with Kidney Beans and Sausage
- In a large pot (or large Dutch oven), brown sausage over medium-high heat for 9 to 10 minutes, turning halfway. Remove sausage from the pot, and allow to cool.
- Add the olive oil to the same pot, and sauté the onions, and garlic for 4 to 5 minutes over low heat until they begin to shimmer. Add the green pepper, celery, Cajun seasoning, and cayenne pepper. Add the red beans, chicken stock, thyme, salt, pepper, and bay leaves (and smoked ham hock if using). Slice the smoky andouille sausage and add it back to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes over low heat.
- Meanwhile, cook yellow rice according to package instructions OR if making from scratch: add all the yellow ingredients to a pot on the stove, cover, and cook for 20-30 minutes on low heat until rice is tender. Alternatively, add all the ingredients to a rice cooker, and cook for 30 minutes. Fluff with fork when done.
- To serve, add 1 cup of yellow rice to a bowl, and serve 1.5 cups of red beans to the bowl. Garnish with fresh herbs and red pepper flakes if desired. Enjoy!
Modern Comfort Food Dinner Ideas You’ll Love
While this beef stew with potatoes may be an old family recipe, it’s a great one to bring into our modern kitchen. It’s filling, made with whole ingredients, and is made with simple, everyday ingredients.
You can cook this in any pot (although I love using our Dutch oven), and doesn’t require any fancy equipment to make. This stew is a great cozy dinner you can make all year long.
Browse all our dinner recipes here to find your next family favorite!
The Best Rice Cooker for Fluffy Rice
We use our rice cooker a few times a week, so we’ve invested in getting one with a stainless steel cooking pot, which is non-toxic. Most rice cookers on the market have inner pots with a non-stick coating, which can leech harmful chemicals into your food if the coating gets scratched.
I never have to worry when using my rice cooker – and it’s perfect for making this red beans and rice with sausage recipe. I love that I can add everything to the rice cooker, and in about 30 minutes I have perfectly cooked rice. No stirring or fuss – it’s steamed to perfection every time.
More Modern Dinner Recipes You’ll Love
Mediterranean Chicken Bowl Recipe
Instant Pot Chicken and Rice Soup Recipe
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Creamy Red Beans and Rice with Sausage
Equipment
- Large Pot
- Wooden Spoon
Ingredients
For the Red Beans and Rice
- 1 lb sausage sliced into half moons
- 1 tablespoon olive oil
- 1 onion sliced
- 4 cloves garlic
- 1 bell pepper sliced
- 3 celery stalks chopped
- 1 teaspoon cajun seasoning
- 1/4 teaspoon cayenne pepper
- 2 14- ounce cans kidney beans drained and rinsed
- 2 cups chicken stock
- 1 tablespoon fresh thyme chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 bay leaves
- 4 cups yellow rice cooked, from a package or recipe below
Yellow Rice Recipe
- 2 cups white rice
- 2 cups water
- 1 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes
Instructions
- In a large pot, add the sausage and brown over medium heat for 9 to 10 minutes, turning halfway. Remove sausage from the pot, and allow to cool.
- Add the olive oil to the same pot, and sauté the onions, and garlic for 4 to 5 minutes over low heat until they begin to shimmer. Add the bell pepper, celery, Cajun seasoning, and cayenne pepper. Add the kidney beans, chicken stock, thyme, salt, pepper, and bay leaves. Slice the sausages and add them back to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes over low heat.
- Meanwhile, cook yellow rice according to package instructions OR if making from scratch: add all the yellow ingredients to a pot on the stove, cover, and cook for 20-30 minutes on low heat until rice is tender. Alternatively, add all the ingredients to a rice cooker, and cook for 30 minutes. Fluff with fork when done.
- To serve, add 1 cup of yellow rice to a bowl, and serve 1.5 cups of red beans to the bowl. Garnish with fresh herbs and red pepper flakes if desired. Enjoy!
Yummy