Cajun Rice Beans and Sausage
Red beans and rice, dirty rice, whatever you want to call it! This Cajun classic is so delicious and perfect for leftovers. This can also be served as a side dish at a pot luck! 360 calories per serving | 49g carbs | 11g fat | 11g protein
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
Can substitute ground beef or ground hot sausage instead of the andouille sausage link!