Cajun Red Beans & Rice with Chicken Sausage is a hearty, comforting dish packed with flavor and wholesome ingredients.
It’s made with red beans, chicken sausage, and a mix of onion, celery, and bell pepper.
The Cajun seasoning adds a bold kick, while a touch of tomato paste brings it all together. With chicken broth and a little garlic, this dish is satisfying and perfect for a cozy dinner.
Topped with fresh parsley and served over rice, it’s a high-protein meal that’s both healthy and filling.
Why You’ll Love This Recipe
Packed with Flavor
This recipe brings bold Cajun spices, smoky chicken sausage, and savory beans together for a dish that’s rich and satisfying. Every bite is full of vibrant Southern-inspired flavor.
High-Protein and Filling
With red beans and chicken sausage, this recipe delivers a high-protein meal that’s perfect for keeping you energized and full. It’s hearty enough to satisfy any appetite.
Healthy Ingredients
Made with fresh vegetables like bell pepper, onion, and celery, along with low-sodium chicken broth, this dish is a healthy choice without sacrificing taste.
Great for Dinner
Whether you’re feeding the family or meal-prepping for the week, this recipe makes a perfect dinner option. It’s comforting, filling, and easy to enjoy any night.
Easy to Customize
You can adjust the spice level with more or less Cajun seasoning or hot sauce. It’s easy to make it just how you like it while keeping the base recipe simple and delicious.
A Taste of Southern Comfort
This dish delivers the warm, comforting flavors of Southern cooking in an easy-to-make recipe that’s perfect for home cooks of any skill level.
Tips and Tricks
Choosing the Right Sausage
Use a fully cooked chicken sausage for this recipe to save time and ensure a smoky, rich flavor. Andouille sausage works perfectly for an authentic Cajun touch, but any chicken sausage with a little spice will do.
Adjusting Spice Levels
If you prefer a milder dish, start with less Cajun seasoning and skip the hot sauce. You can always add more spice after tasting to make it just right for your palate.
Making it Thicker
For a thicker consistency, mash more of the beans against the side of the pot while simmering. This creates a creamy texture without adding extra ingredients.
Serving Suggestions
Serve this dish with a side of cornbread or a crisp green salad for a complete meal. The light, fresh crunch of the salad pairs well with the hearty beans and rice.
Ingredient Substitutions
Sausage
If you don’t have chicken sausage, you can use turkey sausage or even smoked sausage for a similar flavor. For a vegetarian option, try using a plant-based sausage or extra beans.
Cajun Seasoning
If you’re out of Cajun seasoning, mix your own using paprika, garlic powder, onion powder, cayenne pepper, thyme, and oregano.
Red Beans
Kidney beans can be used in place of red beans if needed. They have a similar texture and work just as well in this recipe.
Chicken Broth
Vegetable broth or low-sodium beef broth can be used as a substitute if you don’t have chicken broth on hand.
Serving Suggestions
Cornbread
Serve this dish with a side of warm cornbread for a classic Southern meal. The slightly sweet bread pairs beautifully with the savory beans and rice.
Green Salad
A crisp green salad with a light vinaigrette adds a refreshing element to this hearty dish.
Iced Tea
Pair your meal with a glass of iced tea to complement the Southern-inspired flavors. Sweet tea works perfectly if you want a more traditional touch.
How to Store and Reheat
Storing
Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days.
Reheating
Reheat on the stovetop over medium heat, adding a splash of chicken broth to bring back the original consistency. Stir frequently to prevent sticking.
Freezing
This recipe is freezer-friendly. Allow the beans and sausage to cool completely, then transfer them to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
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Cajun Red Beans & Rice with Chicken Sausage
Equipment
Ingredients
- 1 cup long grain white rice
- 1 tablespoon extra virgin olive oil
- 12 ounces cooked chicken sausage sliced on a bias
- 2 ribs celery diced
- 1 green bell pepper diced
- 1 onion diced
- 4 cloves garlic diced
- 2 tablespoon tomato paste
- 2 teaspoon salt-free Cajun spice blend
- 3 cans (15 ounce each) red beans rinsed and drained
- 3 cups fat-free low-sodium chicken broth
- 1 bay leaf
- 1 tablespoon hot sauce optional
- kosher salt to taste
- fresh ground black pepper to taste
- 2 tablespoon fresh parsley chopped
Instructions
- Cook the rice in a large saucepan following the package directions. Set it aside.
- Heat the oil in a Dutch oven over medium heat.
- Add the sausage in batches and cook, stirring frequently, until lightly browned, about 3–4 minutes per batch. Remove the sausage and set it aside.
- Add the onion, bell pepper, and celery to the Dutch oven. Cook, stirring occasionally, until the vegetables are tender, about 3–4 minutes.
- Stir in the tomato paste, garlic, and Cajun seasoning. Cook, stirring, until fragrant, about 1 minute.
- Add the beans, chicken broth, hot sauce (if using), bay leaf, and the cooked sausage. Stir to combine.
- Season with kosher salt and freshly ground black pepper to taste.
- Increase the heat to high and bring the mixture to a boil.
- Cover the Dutch oven, reduce the heat to low, and simmer for 15 minutes.
- Uncover the pot and continue simmering until the liquid reduces slightly, about 15 more minutes.
- Using a wooden spoon, mash some of the beans against the side of the pot to thicken the mixture slightly.
- Taste and adjust the seasonings if needed.
- Serve the beans immediately over the cooked rice. Garnish with fresh parsley before serving.
Notes
How to Store and Reheat
Storing
Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days.Reheating
Reheat on the stovetop over medium heat, adding a splash of chicken broth to bring back the original consistency. Stir frequently to prevent sticking.Freezing
This recipe is freezer-friendly. Allow the beans and sausage to cool completely, then transfer them to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.Nutrition
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