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One-Pot Cajun Red Beans and Rice with Smoked Sausage

A close-up of a hearty bowl of beans and rice topped with sliced smoked sausage and fresh parsley.
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Create a soulful, comforting classic with this easy one-pot Louisiana Red Beans and Rice recipe featuring smoky sausage. This hearty dish uses pantry staples and delivers deep flavor perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound smoked sausage (such as andouille or kielbasa), sliced
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 2 (15 ounce) cans red kidney beans, rinsed and drained
  • 4 cups chicken broth (or vegetable broth for vegetarian option)
  • 1 bay leaf
  • 1 1/2 cups long-grain white rice
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced smoked sausage and cook until lightly browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the onion, bell pepper, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 7 minutes. This is your ‘holy trinity’ base.
  3. Stir in the minced garlic, thyme, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  4. Return the sausage to the pot. Add the rinsed and drained red beans, chicken broth, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to combine.
  5. Stir in the long-grain white rice. Increase the heat to medium-low, cover the pot tightly, and cook without lifting the lid for 18 to 20 minutes, or until the rice has absorbed all the liquid and is tender.
  6. Remove the pot from the heat and let it stand, covered, for 5 minutes. Remove and discard the bay leaf. Fluff the rice and beans gently with a fork.
  7. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh chopped parsley.

Notes

  • For a vegetarian or vegan version, omit the smoked sausage and use vegetable broth. Add 1 teaspoon of liquid smoke or extra smoked paprika for depth of flavor.
  • This dish is excellent for meal prep; store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Serve this hearty dish with a side of cornbread or a simple green salad for a complete meal.

Nutrition

Find it online: https://www.unfoldrecipes.com/one-pot-cajun-beans-and-rice-sausage/