Cajun Red Beans & Rice with Chicken Sausage
Cajun Red Beans & Rice with Chicken Sausage is a high-protein meal packed with bold flavors, tender beans, and savory sausage.
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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
Serving Size: 1 cup bean mixture and ½ cup rice
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
Calories: 529kcalCarbohydrates: 65gProtein: 24gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 1655mgPotassium: 977mgFiber: 14gSugar: 7gVitamin A: 660IUVitamin C: 25mgCalcium: 106mgIron: 5mg
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