Creole Red Beans & Rice with Sausage: A Taste of Louisiana Comfort!
Get ready to bring the soulful flavors of New Orleans right into your kitchen with this delicious Creole Red Beans & Rice with Sausage! This hearty dish features tender red kidney beans, savory smoked turkey sausage, and the aromatic “holy trinity” of Cajun/Creole cooking (onion, bell pepper, and celery), all simmered in a rich, flavorful broth and served over fluffy long-grain white rice. It’s a comforting, satisfying meal that’s perfect for a cozy dinner or a flavorful gathering!
This recipe delivers a fantastic blend of smoky, savory, and subtly spicy notes, all balanced by the creaminess of the beans. It’s a taste of tradition that’s surprisingly easy to make and guaranteed to become a new favorite for its robust flavor and comforting appeal.
Ingredients:
- 1½ cups cooked long-grain white rice (prepared separately, for serving)
- 12 oz smoked turkey sausage, sliced into thick ½-inch rounds
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 1 green bell pepper, finely diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
- 1½ cups canned red kidney beans (drained & rinsed thoroughly)
- 1½ cups low-sodium chicken broth
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (or more, to taste, for heat)
- Salt and black pepper, to taste
- Fresh parsley or green onions, chopped (for garnish, optional)
Equipment:
- Large Dutch oven or deep skillet
- Spatula or wooden spoon
- Measuring cups and spoons
- Cutting board and knife
Instructions:
- Prepare the Aromatics (Holy Trinity): Heat the 2 tbsp olive oil in a large Dutch oven or deep skillet over medium heat. Add the finely diced yellow onion, finely diced green bell pepper, and diced celery. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables have softened and become translucent.
- Add Garlic & Sausage: Add the minced garlic to the pan and cook for 1 minute more, until fragrant. Stir in the sliced smoked turkey sausage and cook for 3-5 minutes, allowing it to brown slightly and release its flavors.
- Simmer the Beans & Broth: Stir in the drained & rinsed red kidney beans, low-sodium chicken broth, dried thyme, smoked paprika, and cayenne pepper. Bring the mixture to a gentle simmer.
- Season & Thicken: Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly. You can gently mash some of the beans against the side of the pot with your spoon to help create a creamier texture, if desired. Taste and season with salt and black pepper to taste.
- Serve: Ladle the hot Creole Red Beans & Rice with Sausage generously over individual servings of cooked long-grain white rice. Garnish with fresh parsley or green onions (if using) for a burst of color and freshness. Serve immediately.
Tips & Variations:
- Make it Thicker: If you prefer a thicker consistency, simmer uncovered for an additional 5-10 minutes, or mash a few more beans. You could also add a tablespoon of flour or cornstarch mixed with a little cold water to thicken it.
- Spice Level: Adjust the amount of cayenne pepper to your desired level of heat. You can also add a dash of hot sauce.
- Other Sausages: While turkey sausage is lighter, traditional smoked sausage or even Andouille sausage would work wonderfully for a richer flavor.
- Vegetarian Option: Omit the sausage and use vegetable broth for a delicious vegetarian version. You can add more veggies like diced carrots or mushrooms.
- Soaking Beans: If using dried kidney beans, remember to soak them overnight and cook them separately before adding to the recipe. This recipe uses canned beans for convenience.
- Make Ahead: Red beans and rice often taste even better the next day! You can prepare the bean and sausage mixture ahead of time and store it in the refrigerator for up to 3-4 days. Reheat gently and serve over freshly cooked rice.