Omg y’all, this recipe is one of my absolute favorites! Every family party that we have and we all get together, someone will bring this Cajun rice beans and sausage dish and serve it as a side and it’s always a crowd favorite. I finally got the recipe from my aunt and decided to make it for dinner and it was fantastic as a main dish! Everything is in one bowl so the cleanup is a lot easier, and it’s great for leftovers to bring to work!
This recipe can technically be called red beans and rice or dirty rice, or whatever you want to call it/are familiar with! It has rice, red beans, smoked sausage, butter, and everything else that is good in life so how can it not be amazing?! I like mine really spicy so I add about a full tbsp of cayenne pepper to mine! You can also substitute the andouille sausage for ground hot sausage or just ground beef if the sausage link freaks you out. Haha!
You’ll have to try this recipe and let me know what you think!
Here’s what you’ll need for the Cajun rice beans and sausage:
- 1 package of Andouille Sausage (13oz), pre-cooked it best
- 1 10oz can of Cream of Mushroom Soup
- 1 16oz can of Kidney beans, drained and rinsed
- ½ Yellow Onion
- 1 Green Bell Pepper
- ½ stick of Butter
- 2 Bags of Boil-in-Bag White Rice, or Minute Rice
- ½ tbsp Cayenne Pepper, or more if you like spicy
Here’s how you’ll cook the Cajun rice beans and sausage:
- Cook the rice according to it’s package. Finely chop the onion and bell pepper and set aside.
- Heat a large pan over medium heat. Slice the sausage into 1cm thick slices and add to pan. Cook for 10 minutes or until fully cooked/warmed through center. Rice is probably done by now: drain the rice and set aside.
- Push the sausage over to one side of the pan and melt the butter on the other side. Once butter is melted and bubbly, add the chopped onion and bell pepper. Cook for 10 minutes, or until softened, stirring occasionally.
- Lower the pan’s heat to medium-low. Drain and rinse the kidney beans and add them to the pan. Add the cream of mushroom soup to the pan and stir to combine well. Let simmer for 5 minutes, stirring occasionally.
- Add the rice to the pan and stir to combine completely. Add the cayenne pepper to the pan and salt if desired. Keep adding cayenne pepper until you reach desired spiciness. Let that heat together for another 5 minutes, stirring occasionally and serve warm!
Don’t forget, you can either have this as a main dish for dinner or you can serve it as a side dish at a potluck or at a family/friend gathering!
Cajun Rice Beans and Sausage
Ingredients
- 1 package Andouille Sausage
- 1 can Cream of Mushroom Soup 10.5oz
- 1 can Kidney Beans 16oz, drained and rinsed
- 1/2 Yellow Onion
- 1 Green Bell Pepper
- 1/2 stick Butter 2 tbsp
- 2 bags Boil-in-Bag White Rice or 6 cups cooked white rice
- 1/2 tbsp Cayenne Pepper or more if you like it spicy!
Instructions
- Cook the rice according to it’s package. Finely chop the onion and bell pepper and set aside.
- Heat a large pan over medium heat. Slice the sausage into 1cm thick slices and add to pan. Cook for 10 minutes or until fully cooked/warmed through center. Rice is probably done by now: drain the rice and set aside.
- Push the sausage over to one side of the pan and melt the butter on the other side. Once butter is melted and bubbly, add the chopped onion and bell pepper. Cook for 10 minutes, or until softened, stirring occasionally.
- Lower the pan’s heat to medium-low. Drain and rinse the kidney beans and add them to the pan. Add the cream of mushroom soup to the pan and stir to combine well. Let simmer for 5 minutes, stirring occasionally.
- Add the rice to the pan and stir to combine completely. Add the cayenne pepper to the pan and salt if desired. Keep adding cayenne pepper until you reach desired spiciness. Let that heat together for another 5 minutes, stirring occasionally and serve warm!
Notes
