Creole-Spiced Red Beans and Rice with Smoked Sausage

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A classic Louisiana comfort dish of creamy red beans cooked slowly with smoky sausage and Creole spices, served over fluffy white rice. This Caribbean-inspired one-pot recipe, ready in about 145 minutes, pairs dry red kidney beans, andouille sausage, yellow onion 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, soaked overnight and drained dry red kidney beans
• 10 oz, sliced into 1/2-inch pieces andouille sausage
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 4, minced garlic cloves
• 6 cups chicken broth
• 2 bay leaves
• 1 tbsp Creole seasoning
• 1 tsp dried thyme
• 2 cups long grain white rice
• 4 cups water
• 2 tbsp olive oil
• to taste salt
• to taste black pepper
• 2, sliced, for garnish green onions
• optional, for serving hot sauce

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add 10 oz sliced andouille sausage and cook for 4-5 minutes until browned. Remove sausage and set aside.
2. Step 2: In the same pot, add 1 medium diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks. Sauté for 6-7 minutes until softened and fragrant. Add 4 minced garlic cloves and cook for 1 minute more.
3. Step 3: Return sausage to the pot along with 1 lb soaked and drained red kidney beans, 6 cups chicken broth, 2 bay leaves, 1 tbsp Creole seasoning, and 1 tsp dried thyme. Bring to a boil, then reduce heat to low and simmer partially covered for 1.5 to 2 hours, stirring occasionally, until beans are creamy and tender.
4. Step 4: While beans cook, rinse 2 cups long grain white rice under cold water. Bring 4 cups water to a boil in a medium saucepan, add rice and a pinch of salt, reduce heat to low, cover, and cook for 18 minutes until water is absorbed and rice is fluffy.
5. Step 5: Remove bay leaves from beans, season with salt and black pepper to taste. Serve beans over rice, garnished with 2 sliced green onions and hot sauce if desired.