One-Pot Red Beans And Rice Recipe
Prep Time:
20 minutes
Cook Time:
40 minutes
Servings:
6 Servings
Ingredients
  • 1 pound smoked Andouille sausage
  • 3 tablespoons olive oil
  • 1 cup diced yellow onion
  • 1 cup diced green bell pepper
  • 1 cup thinly sliced celery
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • ½ teaspoon rubbed sage,
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 ½ cups Jasmine rice
  • 2 (15-ounce) cans red beans, drained and rinsed
  • 4 cups chicken stock
  • ½ cup thinly sliced green onions
  • ¼ cup thinly sliced pickled jalapeños
  • ¼ cup finely chopped Italian parsley
Directions
  1. Cut the sausage into ¼-inch-thick slices and set aside.
  2. Heat the oil in a heavy Dutch oven or similar pot over medium-high heat.
  3. Add the onion, bell pepper, and celery.
  4. Cook, stirring occasionally, until the vegetables have softened (about 5 minutes).
  5. Add the garlic, thyme, basil, paprika, salt, sage, black pepper, and cayenne and saute for 1 minute until fragrant.
  6. Add the sausage and cook until lightly browned (about 5 minutes).
  7. Rinse the rice in a mesh strainer to remove extra starch.
  8. Add the rice to the pot and saute for 1 minute.
  9. Stir in the red beans and chicken stock and bring to a simmer.
  10. Reduce the heat to low, cover the pot, and simmer for 15 minutes.
  11. Turn off the heat and let the pot sit for an additional 5 minutes with the cover on.
  12. Remove the lid and fluff the rice with a fork.
  13. Serve the red beans and rice topped with some of the green onions, pickled jalapeños, and parsley.