One-Pot Smoky Red Beans and Rice with Andouille Sausage

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A hearty one-pot meal with smoky andouille sausage, tender red beans, and seasoned rice infused with Cajun spices for deep, comforting flavors. This American-inspired one-pot recipe, ready in about 50 minutes, pairs andouille sausage, long grain white rice, canned red kidney beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 5, 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

• 12 oz, sliced into 1/4-inch rounds andouille sausage
• 1.5 cups long grain white rice
• 1 can (15 oz), drained and rinsed canned red kidney beans
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 4, minced garlic cloves
• 3 cups chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2, sliced for garnish green onions

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

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add 12 oz sliced andouille sausage and cook for 5 minutes until browned and fragrant.
2. Step 2: Add 1 medium diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks. Sauté for 6-7 minutes until vegetables are softened.
3. Step 3: Stir in 4 minced garlic cloves, 2 tablespoons tomato paste, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 2 minutes until spices are fragrant.
4. Step 4: Add 1.5 cups long grain white rice and 1 can (15 oz) drained and rinsed red kidney beans. Stir to combine.
5. Step 5: Pour in 3 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
6. Step 6: Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork and garnish with 2 sliced green onions before serving.