Name: Red Beans and Rice with Andouille
Total time: 35 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1 lb andouille sausage; 1 large yellow onion; 2 stalk celery; 1 large red bell pepper; 3 clove garlic; 2 can canned red beans; 1.5 cup chicken broth; 1 can diced tomatoes; 1.5 cup long-grain white rice; 1.5 cup water; 1 tsp paprika; 0.5 tsp cayenne pepper; 1 tsp dried oregano; 0.5 tsp dried thyme; 1 leaf bay leaf; 0.5 tsp salt; 0.25 tsp black pepper; 1 tsp hot sauce

← Recipes · One Pot · Red Beans and Rice with Andouille

520 cal24g protein58g carbs18g fat1420mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Red Beans and Rice with Andouille

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One Pot35 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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andouille sausagesliced into coins1 lb

yellow oniondiced1 large

celerydiced2 stalks

red bell pepperdiced1 large

garlicminced3 cloves

canned red beans2 cans

chicken broth1.5 cups

diced tomatoes1 can

long-grain white rice1.5 cups

water1.5 cups

paprika1 tsp

cayenne pepper0.5 tsp

dried oregano1 tsp

dried thyme0.5 tsp

bay leaf1 leaf

salt0.5 tsp

black pepper0.25 tsp

hot sauceoptional, to taste1 tsp

Cook it to

Raw sausage160°F / 71°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat a large pot over medium-high heat. Add the andouille slices and cook until the edges brown and fat renders, about 3 minutes. Transfer to a plate.

2In the same pot, add the onion, celery, and bell pepper. Sauté until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.

3Add paprika, cayenne, oregano, thyme, and bay leaf. Stir constantly for 1 minute to bloom the spices.

4Pour in the chicken broth and scrape the bottom of the pot to loosen any browned bits. Add the red beans (with their liquid) and diced tomatoes. Return the andouille to the pot. Bring to a simmer and cook for 5 minutes to meld the flavors.

5In a separate pot, combine the rice, water, and salt. Bring to a boil, then cover, reduce heat to low, and cook for 15 minutes until the rice is tender and water is absorbed.

6Taste the beans and adjust seasoning with salt, pepper, and hot sauce if you like more heat. Remove bay leaf.

7Serve the beans over the rice, spooning all the broth over each bowl.