Red beans and rice with smoked sausage
A quick take on the New Orleans classic: canned red beans simmered with smoked sausage, peppers and Cajun spice.
Serves 4 · 35 min · about 545 cal · 22 g protein · 73 g carbs · 18 g fat per serving
Ingredients
- 7 oz smoked sausage, sliced into coins
- 2 cans (15 oz each) red kidney beans, drained and rinsed
- 1 onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 tsp Cajun seasoning
- 1 1/2 cups low-sodium chicken broth
- 1 tbsp vegetable oil
- 1 cup long-grain white rice
- Hot sauce, to serve
Steps
- Cook the rice following the package directions.
- Heat the oil in a large skillet over medium-high heat and brown the sausage for 4 minutes. Add the onion, pepper and celery and cook 5 minutes more.
- Stir in the garlic and Cajun seasoning for 1 minute.
- Add the beans and broth. Simmer 15 minutes, mashing some of the beans against the pan to thicken it.
- Serve over the rice with hot sauce.