Rating: 4 stars
35 Ratings
  • 5 star values: 18
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0

With a generous hit of spice and smoke, andouille sausage has long been a favorite ingredient in Cajun recipes. It adds depth of flavor to this simple bean dish.

Recipe by Cooking Light March 2006


Read the full recipe after the video.

Recipe Summary

4 servings (serving size: about 3/4 cup bean mixture and about 1/2 cup rice)


Ingredient Checklist


Instructions Checklist
  • Cook rice according to the package directions, omitting salt and fat.

  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until lightly browned. Using a slotted spoon, transfer sausage to a bowl, and keep warm.

  • Add bell pepper, onion, Cajun seasoning, thyme, and hot pepper sauce to pan; sauté 3 minutes or until onions are tender. Add beans and broth to pan; cook 8 minutes or until thick, mashing half the beans. Add sausage, parsley, and salt to pan; cook 1 minute or until thoroughly heated, stirring occasionally. Serve over rice.

Chef's Notes

While the beans and rice simmer, prepare and bake a corn bread mix for a quick and easy side.

Nutrition Facts

245 calories; calories from fat 21%; fat 5.6g; saturated fat 2.1g; mono fat 2.4g; poly fat 0.8g; protein 11.7g; carbohydrates 37g; fiber 4.2g; cholesterol 20mg; iron 2.7mg; sodium 900mg; calcium 41mg.