Red Beans and Rice with Smoked Turkey Sausage

Randy Mayor; Jan Gautro

Total cost: $5.38/Cost per serving: $.90. A classic Louisiana way to feed a lot of people for a little money, this dish is as easy on the pocket as the palate.

Yield: 6 servings (serving size: 1 cup bean mixture and 1/2 cup rice)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 428
  • Calories from fat: 14%
  • Fat: 6.7g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.1g
  • Protein: 25.9g
  • Carbohydrate: 67.5g
  • Fiber: 5.6g
  • Cholesterol: 30mg
  • Iron: 11.6mg
  • Sodium: 842mg
  • Calcium: 129mg


  • 2 cups dried small red beans
  • 1 teaspoon olive oil
  • 2 cups chopped onion (about 1 large)
  • 3 garlic cloves, minced
  • 10 cup water
  • 2 tablespoons salt-free Cajun seasoning
  • 3/4 teaspoon kosher salt
  • 2 bay leaves
  • 3/4 pound smoked turkey sausage, thinly sliced
  • 3 cups hot cooked long-grain rice
  • Chopped green onions (optional)


  1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
  2. Heat oil in pan over medium-high heat. Add onion and garlic to pan; sauté for 4 minutes. Stir in beans, 10 cups water, and the next 4 ingredients (through sausage); bring to a boil. Reduce heat, and simmer 1 1/2 hours or until bean mixture thickens. Serve over rice. Garnish with green onions, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Red Beans and Rice with Smoked Turkey Sausage Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy