Home Sausage Recipes Southern Red Beans and Rice with Andouille Sausage

Southern Red Beans and Rice with Andouille Sausage

by gethomerecipes
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Red Beans and Rice with Andouille Sausage is one of my all-time favorite meals. It’s not very expensive or hard to make. When I think of comfort food this dish comes to mind immediately.
Ingredients in various containers on top of a grey and white checkered kitchen cloth
I buy 4 cans of beans when I make this and two are light red kidney beans and the other two are dark red beans. this gives a nice color variation to the dish.

If you enjoy sausage the way we do you may want to check out the best zuppa toscana recipe or this quick and easy southern sausage sandwich recipe
red beans and rice on a white plate with a dome of rice in the center
I also use the liquid from 2 of the cans of beans. this starchy liquid helps to thicken the dish without having to cook and reduce it for very long. You can find out more about the bean liquid from cans here.

spicy red beans and rice on a white plate

We have many easy home-style recipes on our site so please feel free to check out more.

Southern Red Beans and Rice with Andouille Sausage

PinShare244 SharesRed Beans and Rice with Andouille Sausage is one of my all-time favorite meals. It’s not very expensive or hard to… Sausage Recipes red beans and rice southern cooking Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 400 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 Lbs spicy andouille sausage

4 15 oz cans kidney beans

1 large yellow onion

1 red bell pepper

2 ribs of celery

1 15 oz can stewed tomatoes

2 pieces of thick-cut bacon ( cut into small cubes )

2 32 oz boxes of chicken stock

1 bunch green onion

2 Tbsp cajun seasoning

white rice

salt & pepper

Instructions

Make the rice according to the directions on the package and set aside.

In a large pan brown the sausage over med-high heat. The sausage is normally fully cooked but you want a nice brown crispy edge on the sausage.
when done set the sausage aside and add the bacon to the pan. it doesn't matter if the bacon gets cooked until crispy because we will be adding it to the dish and it normally will not remain crispy. when the bacon is done set it aside. drain most of the fat from the pan leaving at least 2 Tbsl in the pan to cook the vegetables in.
add the onion, bell pepper, and celery stirring until the onions are translucent and the peppers and celery are soft. 5 minutes.
add the cajun seasoning, garlic, and stewed tomatoes and let cook for a few minutes so the flavors can combine.

add the chicken stock and half of the green onion and the sausage and bacon.
add the beans, I like to use canned beans because they do not take as long to cook and they also have a starchy liquid which I use. this will thicken the dish without needing to reduce it so much. I normally use the liquid from 2 cans and discard the rest. I buy 2 cans of light red kidney beans and 2 cans of the dark. this adds a nice color to the dish. stir everything together and bring it to a boil.
once boiling, turn the heat down and let it simmer for 30 minutes
some people add the rice and sausage mixture together but personally I like to keep them separate and just make fresh rice as needed.

I add one mound of about a cup of rice to the center of a plate then pour the bean and sausage mixture around this. sprinkle the remaining green onions and parsley over the top and enjoy!

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