Louisiana and Creole flavors inspired us for this filling recipe; different variations of which are popular down south. While they’re prepared in different ways (some strictly adhere to cooking the rice separately and topping it with the rice and sausage), all of them are flavorful and tasty, leaving you asking for more. This one-pot meal is simple and straightforward, and it allows for you to kick back and relax while it simmers away; we think everyone deserves a warm, satisfying meal with built-in relaxation time!
Smoked Sausage Rice and Beans
- 1 pound andouille sausage, sliced
- 1 (14 oz.) can kidney (red) beans, rinsed and drained
- 4 cups chicken broth
- 2 cups long grain white rice
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 2 bay leaves
- In a large pot, heat olive oil over medium heat and lightly brown the sausage slices, adding in the garlic and beans.
- Pour in chicken broth, Cajun seasoning, bay leaves and rice, and bring to a boil.
- Reduce heat and cover, simmering on low for 20-25 minutes, or until rice has absorbed most of the liquid.
- Remove from heat and fluff rice with a fork, mixing everything again. Discard bay leaves and serve hot.
Recipe adapted from Can You Stay For Dinner