One-Pot Spiced Red Beans and Rice with Andouille Sausage

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

A hearty, flavorful one-pot dish combining smoky andouille sausage with tender red beans simmered in a rich blend of spices and served over fluffy rice. This Southern American-inspired one-pot recipe, ready in about 80 minutes, pairs andouille sausage, olive oil, 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 4, 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 1/2-inch rounds andouille sausage
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 3, minced garlic cloves
• 1 cup, rinsed and soaked overnight dried red kidney beans
• 4 cups chicken broth
• 1 cup, canned diced tomatoes
• 1 cup, rinsed long-grain white rice
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tsp dried thyme
• 1 bay leaf
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2, sliced for garnish green onions

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 12 oz sliced andouille sausage and sauté for 5 minutes until browned and fragrant, stirring occasionally.
2. Step 2: Add 1 diced medium yellow onion, 1 diced medium green bell pepper, 2 diced celery stalks, and 3 minced garlic cloves to the pot. Cook over medium heat for 6 minutes until the vegetables soften and become aromatic.
3. Step 3: Stir in 1 cup soaked red kidney beans, 4 cups chicken broth, 1 cup canned diced tomatoes, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, 1 tsp dried thyme, 1 bay leaf, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally until the beans are tender.
4. Step 4: Add 1 cup rinsed long-grain white rice to the pot, stir well, cover, and cook on low heat for 20 minutes until the rice is fluffy and liquid absorbed.
5. Step 5: Remove the bay leaf, fluff the rice and beans gently with a fork, and garnish with 2 sliced green onions before serving warm.