Red Beans and Rice with Andouille Sausage

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Nutritional Information

Amount per serving
  • Calories: 538
  • Fat: 18g
  • Saturated fat: 5g
  • Protein: 28g
  • Carbohydrate: 65g
  • Fiber: 13g
  • Cholesterol: 45mg
  • Sodium: 1562mg


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