Mardi Gras Rice Beans Sausage (Printable Version)
A lively blend of smoky sausage, beans, rice, and spices reflecting Creole Mardi Gras traditions.
# What You Need:
→ Meats
01 - 10 oz andouille or smoked sausage, sliced
→ Vegetables
02 - 1 small onion, finely chopped
03 - 1 green bell pepper, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
→ Beans & Grains
06 - 14 oz canned red kidney beans, drained and rinsed
07 - 1 cup long-grain white rice
08 - 2 cups chicken broth
→ Spices & Seasonings
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon cayenne pepper
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon salt
15 - 2 bay leaves
16 - 2 tablespoons fresh parsley, chopped
17 - 2 tablespoons vegetable oil
# How to Make It:
01 - Heat vegetable oil in a large Dutch oven over medium heat. Add sliced sausage and cook until browned, about 4-5 minutes. Remove sausage and set aside.
02 - In the same pan, add onion, bell pepper, and celery. Sauté for 5-6 minutes until softened.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - Add the rice and sauté for 1-2 minutes, stirring to coat the grains.
05 - Add chicken broth, kidney beans, smoked paprika, thyme, oregano, cayenne, black pepper, salt, and bay leaves. Stir well. Return browned sausage to the pot and mix to combine.
06 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed.
07 - Remove from heat. Discard bay leaves. Stir in chopped parsley. Fluff rice with a fork. Garnish with extra parsley, sliced green onions, and hot sauce if desired. Serve hot.
# Expert Tips:
01 -
- The smoky depth of andouille transforms simple ingredients into something extraordinary
- One pot means less cleanup and more time enjoying the meal
02 -
- Resist the urge to lift the lid while the rice simmers or you will lose essential steam
- Let the dish rest covered for 5 minutes off the heat before fluffing for the best texture
03 -
- Use a heavy bottomed pot or Dutch oven to prevent the rice from scorching on the bottom
- Taste and adjust salt before serving since different broth brands vary in sodium