Cajun-Spiced Red Beans and Rice with Andouille Sausage

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A comforting classic Louisiana dish of slow-simmered red beans with smoky andouille sausage, served over fluffy white rice. This american southern-inspired rice & grains ready in about 135 minutes pairs andouille sausage, sliced, large yellow onion, diced, medium green bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, rinsed and soaked overnight dry red kidney beans
• 12 oz andouille sausage, sliced
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 2 stalks celery stalks, diced
• 4 cloves garlic cloves, minced
• 2 tbsp olive oil
• 2 tbsp cajun seasoning
• 1 tsp dried thyme
• 2 leaves bay leaves
• 6 cups chicken broth
• 2 cups long grain white rice
• to taste salt
• to taste black pepper
• 2 for garnish scallions, sliced
• optional, for serving hot sauce

Instructions

1. Step 1: Drain and rinse 1 lb soaked red kidney beans. In a large pot, heat 2 tbsp olive oil over medium heat and sauté 1 large diced yellow onion, 1 diced green bell pepper, 2 diced celery stalks, and 4 minced garlic cloves for 5-6 minutes until softened and fragrant.
2. Step 2: Add 12 oz sliced andouille sausage, 2 tbsp Cajun seasoning, 1 tsp dried thyme, and 2 bay leaves to the pot. Cook for 3 minutes, stirring frequently to brown the sausage lightly.
3. Step 3: Stir in the rinsed beans and pour 6 cups chicken broth over everything. Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until beans are tender and the mixture thickens.
4. Step 4: While beans cook, rinse 2 cups long grain white rice under cold water until clear. Cook according to package instructions to yield fluffy rice.
5. Step 5: Season the beans with salt and black pepper to taste. Remove bay leaves before serving.
6. Step 6: Serve the red beans spooned generously over the cooked white rice, garnished with 2 sliced scallions and hot sauce on the side if desired.