Comfort food

Red Beans and Rice with Andouille

Name: Red Beans and Rice with Andouille
Total time: 50 min
Cuisine: American
Ingredients: 8 oz chicken andouille sausage, sliced; 1 lb boneless skinless chicken breasts, diced; 1 teaspoon canola oil; 1 yellow onion, diced; 2 celery stalks, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 1 teaspoon Cajun seasoning; 1 teaspoon fresh thyme leaves; 2 bay leaves; 2 (15 oz) cans kidney beans, drained and rinsed; 1 cup low-sodium chicken broth; 1 cup water; 2 scallions, sliced; 1 cup long-grain white rice; 1 1/2 cups water

Creamy Creole beans, smoky sausage, plenty of rice.

50 min total25 min activeMakes 4 bowls

High-proteinMethod in ProFreezes well

Monday red beans are a New Orleans ritual: kidney beans simmered with the trinity and smoked sausage until some of them break down and turn creamy. Diced chicken breast simmers in with them, so the bowl is hearty without a heavy pork base. Mash a ladleful against the pot to thicken it.

Ingredients

For 4 bowls.

Red beans

8 oz chicken andouille sausage, sliced
1 lb boneless skinless chicken breasts, diced
1 teaspoon canola oil
1 yellow onion, diced
2 celery stalks, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 teaspoon Cajun seasoning
1 teaspoon fresh thyme leaves
2 bay leaves
2 (15 oz) cans kidney beans, drained and rinsed
1 cup low-sodium chicken broth
1 cup water
2 scallions, sliced

Rice

1 cup long-grain white rice
1 1/2 cups water

Method

Brown the sausage in the oil in a heavy pot over medium-high heat for 3 minutes. Add the chicken and cook 3 minutes more.
Add the onion, celery and pepper and cook 5 minutes. Stir in the garlic, Cajun seasoning and thyme.

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Tips

Mashing some beans against the side of the pot gives the classic creamy texture.
A splash of hot sauce and vinegar at the table brightens it.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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