Red Beans and Rice with Andouille Sausage

Red Beans and Rice with Andouille Sausage

All You JULY 2010

  • Yield: Serves 6
  • Cook time: 15 Minutes
  • Prep time: 47 Minutes
  • Cost Per Serving:$3.09


  • 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.

Nutritional Information

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

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Red Beans and Rice with Andouille Sausage Recipe