Creole Rice and Beans with Sausage (Print Version)
Vibrant one-pot dish with smoky sausage, rice, beans, and spicy Creole tomato sauce. Hearty, easy, and gluten-free.
# What You Need:
→ Meats
01 - 10 oz smoked sausage (Andouille or kielbasa), sliced
→ Vegetables
02 - 1 medium onion, finely diced
03 - 1 green bell pepper, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
→ Rice & Beans
06 - 1 cup long-grain white rice, rinsed
07 - 14 oz canned red kidney beans, drained and rinsed
08 - 1⅔ cups low-sodium chicken broth
→ Tomatoes & Sauce
09 - 14 oz canned diced tomatoes, with juices
10 - 2 tablespoons tomato paste
→ Spices & Seasonings
11 - 1½ teaspoons smoked paprika
12 - 1 teaspoon dried thyme
13 - ½ teaspoon cayenne pepper
14 - 1 teaspoon dried oregano
15 - 1 bay leaf
16 - Salt and black pepper to taste
→ Oils & Garnishes
17 - 2 tablespoons olive oil or vegetable oil
18 - 2 tablespoons fresh parsley, chopped
19 - Hot sauce for serving (optional)
# How to Make It:
01 - Heat oil in a large deep skillet or Dutch oven over medium heat. Add sliced sausage and cook until browned on both sides, approximately 5 minutes. Remove with a slotted spoon and set aside.
02 - In the same pan, add onion, bell pepper, and celery. Sauté for 5-6 minutes until softened and fragrant.
03 - Stir in garlic, smoked paprika, thyme, cayenne, oregano, and tomato paste. Cook for 1 minute until the spices become aromatic.
04 - Add rice to the pan and toast for 1-2 minutes, stirring frequently to coat with oil and spices.
05 - Pour in diced tomatoes with juices and chicken broth. Stir in bay leaf, salt, and black pepper to taste.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes without stirring.
07 - Add beans and browned sausage to the pan. Stir to combine, cover, and simmer for an additional 10-12 minutes until rice is tender and liquid is fully absorbed.
08 - Remove from heat and let stand covered for 5 minutes. Discard bay leaf, fluff rice with a fork, garnish with fresh parsley, and serve with hot sauce if desired.
# Expert Hints:
01 -
- The one-pot approach means youll spend more time enjoying conversation and less time scrubbing dishes afterward.
- This dish somehow tastes even better the next day, making it perfect for meal prep or when you need a quick microwavable lunch that doesnt taste like leftovers.
02 -
- The resting period after cooking isnt optional, its when the magic happens as the rice finishes absorbing liquid and flavors intensify.
- The rice-to-liquid ratio is crucial, I once added too much broth thinking it would make it more flavorful and ended up with Creole soup instead of Creole rice.
03 -
- Toast the spices in the oil before adding the liquids, this seemingly small step unlocks deeper flavor compounds that transform the entire dish.
- Keep the lid on during the entire simmering process, as each peek releases precious steam that the rice needs for proper cooking.