Red Beans and Rice with Andouille Sausage



Serves 6

Cost per Serving:


Recipe from


Recipe Time

Prep: 47 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 538
Fat 18 g
Satfat 5 g
Protein 28 g
Carbohydrate 65 g
Fiber 13 g
Cholesterol 45 mg
Sodium 1562 mg


2 tablespoons olive oil
1 large onion, coarsely chopped
1 pound andouille sausage, sliced
1 green bell pepper, seeded and chopped
2 celery stalks, chopped
4 cloves garlic, chopped
1 1/2 teaspoons creole seasoning
1 15-oz. can diced tomatoes with juice
1 cup low-sodium chicken broth
3 15.5-oz. cans small red beans (not drained)
1 bay leaf
3 cups cooked rice


1. Warm olive oil in a large pan over medium heat. Sauté onion, sausage, bell pepper, celery and garlic until vegetables are tender and browned, about 15 minutes. Add creole seasoning; sauté 1 minute. Add tomatoes with their juice. Turn heat to high; scrape up any browned bits in bottom of pan.

2. Stir in chicken broth, beans with liquid and bay leaf; bring to a boil. Lower heat, partially cover and simmer, stirring often, until sauce reduces and thickens, 30 minutes.

3. Divide rice among bowls, spoon bean mixture on top and serve.