Creole Red Beans and Rice with Andouille Sausage | CookOS

Creole Red Beans and Rice

Name: Creole Red Beans and Rice with Andouille Sausage
Prep time: 15 min
Cook time: 3 h
Total time: 4 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 ½ cups chicken or vegetable broth; ½ cup tomato paste; 2 tsp cajun seasoning; ½ cup chopped onion; 4 garlic cloves, peeled and minced; 1 celery stalk, chopped; 1 green bell pepper, stemmed, seeded, and chopped; 1 lb andouille sausage, sliced; 2 (15.5 oz) cans red kidney beans, drained and rinsed; 1 cup basmati rice; 2 tbsp chopped parsley

Creole Red Beans and Rice is a Louisiana comfort classic that slow-simmers red kidney beans with smoky andouille sausage, aromatic vegetables, and Cajun seasoning into a deeply flavored, one-bowl meal.

🌍American 🏷️Creole 🏷️Louisiana 🏷️Comfort food 🏷️Slow cook 🏷️Red beans Rice

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Total

4h 30m

Servings

Difficulty

Hard

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 ½ cups chicken or vegetable broth
½ cup tomato paste
2 tsp cajun seasoning
½ cup chopped onion
4 garlic cloves, peeled and minced
1 celery stalk, chopped
1 green bell pepper, stemmed, seeded, and chopped
1 lb andouille sausage, sliced
2 (15.5 oz) cans red kidney beans, drained and rinsed
1 cup basmati rice
2 tbsp chopped parsley

11 Ingredients

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Instructions

1
Whisk together 1 1/2 cups broth, 1/2 cup tomato paste, and 2 tsp cajun seasoning in a large measuring cup or bowl.
2
Divide 1/2 cup onion, 4 garlic cloves, 1 celery stalk, 1 bell pepper, 1 lb sausage, and 2 cans beans between two Suvie pans, stirring to combine. Divide broth mixture between the two pans and place in Suvie. Place rice in the Suvie starch pot and insert into the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Enter settings for long grain rice. Fill reservoir, input settings, and cook now or schedule. Bottom Zone: Slow Cook on Low, 3 hours. Top Zone: Slow Cook on Low, 3 hours.
3
After the cook, remove pans from your Suvie. Season bean mixture with salt and pepper to taste. Fluff rice with a fork and divide between 4 bowls. Spoon bean mixture over the rice and garnish with parsley.

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Tips & Notes

Pro tips

Brown the andouille sausage slices first to release rendered fat and build deeper flavor before simmering.
Simmer gently for at least 30–45 minutes so beans absorb seasoning without breaking apart; add broth if the mixture dries out.
Taste and adjust Cajun seasoning in stages—it builds intensity with longer cooking.
Serve the beans and broth ladled over warm rice rather than mixed together, so the rice stays fluffy.

Substitutions

Chicken broth → vegetable broth (lighter, vegetarian-friendly)
Andouille sausage → smoked kielbasa or cajun-spiced smoked sausage (different smoke profile, similar texture)
Red kidney beans → pinto beans or black beans (sweeter, earthier flavor respectively)
Basmati rice → long-grain white or jasmine rice (slightly different texture and aroma)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth to restore the sauce consistency.

Common Questions

Can I use a different type of sausage?

Yes. Smoked sausage or kielbasa work as substitutes, though andouille's distinctive smoky-spicy flavor is traditional. Avoid fresh sausage unless you brown it first.