Cajun-Spiced Red Beans and Rice with Smoked Sausage

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A hearty one-pot Cajun classic featuring creamy red beans simmered with smoky sausage and aromatic spices served over fluffy white rice. This Caribbean-inspired one-pot recipe, ready in about 135 minutes, pairs dry red kidney beans, andouille sausage, sliced, olive oil 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 cup dry red kidney beans
• 8 oz andouille sausage, sliced
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 1 medium green bell pepper, diced
• 4 garlic cloves, minced
• 2 tbsp Cajun seasoning
• 1 tsp dried thyme
• 2 bay leaves
• 4 cups chicken broth
• 2 cups long grain white rice
• 4 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup green onions, sliced

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Instructions

1. Step 1: Rinse 1 cup dry red kidney beans and soak in water overnight or for at least 6 hours. Drain before cooking.
2. Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 large diced yellow onion, 2 diced celery stalks, 1 diced green bell pepper, and 4 minced garlic cloves. Sauté for 6-7 minutes until vegetables soften and become fragrant.
3. Step 3: Add 8 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.
4. Step 4: Stir in the drained beans and 4 cups chicken broth. Bring to a boil, then reduce heat to low and simmer uncovered for 1 1/2 to 2 hours until beans are tender and creamy, stirring occasionally to prevent sticking.
5. Step 5: While beans cook, rinse 2 cups long grain white rice under cold water. In a separate saucepan, bring 4 cups water and 1 tsp salt to a boil. Add the rice, cover, reduce heat to low, and simmer for 18 minutes until fluffy.
6. Step 6: Remove bay leaves from the beans and season with 1/2 tsp black pepper. Serve the beans ladled over the white rice and garnish with 1/4 cup sliced green onions.