ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cajun Red Beans and Rice

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield

5 servings (serving size: about 3/4 cup bean mixture and about 3/4 cup rice)

Prechopped vegetables and canned beans keep this version of red beans and rice simple yet satisfying. Because this recipe begins with oil-sautéed aromatics, it contains more grams of fat per serving than its boxed counterpart—but the calories and sodium are significantly lower, and the taste is terrific.

Ingredients

  • 2 tablespoons olive oil
  • 2 (3-ounce) chicken andouille sausage links, chopped
  • 1 (8-ounce) container prechopped onion, bell pepper, and celery mix
  • 1 1/2 teaspoons salt-free Cajun seasoning
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 1 (15-ounce) can red beans, rinsed and drained
  • 1/4 cup water
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups hot cooked long-grain rice

Nutrition Information

  • calories 336
  • caloriesfromfat 0.0 %
  • fat 8.4 g
  • satfat 1.8 g
  • monofat 5.1 g
  • polyfat 1.3 g
  • protein 12.7 g
  • carbohydrate 51.6 g
  • fiber 5.9 g
  • cholesterol 36 mg
  • iron 3.3 mg
  • sodium 698 mg
  • calcium 90 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add sausage and onion mix to pan; sauté 4 minutes. Add Cajun seasoning, salt, oregano, and garlic to pan; cook 1 minute, stirring constantly. Partially mash beans with a fork. Add beans, 1/4 cup water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until thickened. Remove from heat; stir in pepper. Serve over rice.