See more
Red Beans and Rice With Sausage

Red Beans and Rice With Sausage

This Cajun recipe is a must-serve on low-key nights in with your family. Spicy smoked sausage lends bold flavor to the mild rice and beans.

Southern Living MAY 2005

  • Yield: Makes 6 servings
  • Cook time:38 Minutes
  • Prep time:15 Minutes
  • Stand:10 Minutes


  • 1 pound spicy smoked sausage
  • 1 large onion, diced
  • 2 celery ribs, diced
  • 3 garlic cloves, minced
  • 2 teaspoons Cajun seasoning, divided
  • 2 cups uncooked long-grain rice
  • 2 (14-ounce) cans chicken broth
  • 2 (15-ounce) cans kidney beans, rinsed and drained
  • 1 (15-ounce) can diced tomatoes
  • 2 bay leaves
  • 1/2 cup chopped fresh parsley
  • Hot sauce (optional)


Cut smoked sausage into 1/4-inch-thick slices. Cook in a large Dutch oven over medium-high heat 8 to 10 minutes or until slices are browned. Remove sausage, and drain on paper towels, reserving 1 teaspoon drippings in pan.

Sauté onion and celery in hot drippings in Dutch oven over medium-high heat 4 to 5 minutes; stir in garlic, 1/2 teaspoon Cajun seasoning, and rice; sauté 3 minutes. Stir in broth, next 3 ingredients, and remaining 1 1/2 teaspoons Cajun seasoning. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes. Remove from heat; stir in sausage and parsley; let stand, covered, 10 more minutes or until rice is tender. Serve with hot sauce, if desired.


Go to full version of

Red Beans and Rice With Sausage recipe