This One-Pot Red Beans and Rice recipe is a perfect easy weeknight meal. It’s simple, quick, rich, and hearty – all in one dish!
When I originally created this recipe and posted it to the blog, Mardi Gras season was in full swing. And while this does make for a perfect Mardi Gras meal, I also love to have it year round!
This One-Pot Red Beans and Rice recipe is one of my favorite creole/cajun recipes. It is quick, easy, filled with Louisiana-influenced spices and flavors, and ready in less than an hour all in one pot!
The main ingredients are super simple – red beans, shortcut instant white rice, and delicious sausage – your choice of cajun smoked sausage, other smoked sausage, or andouille sausage. You could even add in shrimp if you wanted to. I love how this dish is versatile and features extra deliciousness from green bell pepper, onion, celery, garlic, chicken stock, and creole seasoning.
And, I don’t know about you, but these types of recipes that only use one dish or bowl and don’t dirty up everything in the kitchen are my absolute favorites. Better yet, the quick cook time doesn’t mean less flavor. This dish has all the features of a beloved New Orleans meal, including what I love to call the holy trinity of Mardi Gras food – comfort, flavor, and fun. Y’all enjoy!
What is the tradition of red beans and rice on Monday?
The tradition of red beans and rice on Mondays is believed to have originated from New Orleans, where Mondays were traditionally laundry days, or as they liked to call them – “wash days.” Cooking a pot of red beans and rice was a convenient, hands-off dish that allowed people to focus on their chores while enjoying a delicious meal. Over time, it became a beloved tradition, and many still enjoy this tasty combo on Mondays for a hearty and flavorful start to the week!
Can you use less beans?
This recipe is loaded with beans. I love beans! And, I love the earthy, grounding, rich flavors they give to the dish. However, I know not everyone loves beans quite like I do, so if you wish to reduce the amount of beans in this dish, you can simply leave out one of the cans I call for in the list of ingredients. It still makes for a mouthwatering entree!
How much creole seasoning should you put in red beans and rice?
I don’t give you a specific amount for the creole seasoning listed in this recipe. The reason for that is that everyone has a different tolerance level when it comes to that kind of heat. And each different brand of creole and cajun seasoning will have varying levels of heat as well. My recommendation is to add little by little until you get it to your liking!
One-Pot Red Beans and Rice
- 1 tablespoon vegetable oil
- 1 pound cajun smoked sausage, andouille, or other smoked sausage, sliced into 1/2-inch pieces
- 1 medium onion, chopped
- 1 green pepper, seeded and chopped
- 1 rib celery, chopped
- 2 cloves garlic, minced
- 2 1/2 cups chicken broth
- 2 (15.5-ounce) cans red beans (or red kidney beans), drained and rinsed
- 2 cups instant rice
- creole seasoning
- Add the vegetable oil to a large dutch oven over medium heat. Add the sliced sausage and cook for 4 to 5 minutes. Add the onion, green pepper, and celery. Cook 7 to 8 minutes, or until the onions are translucent. Add the garlic and cook until fragrant, about 1 minute.
- Add the broth and bring to a boil over medium-high heat. Stir in the beans and rice. Reduce the heat to a simmer and add creole seasoning to taste. Cover and cook for 12 to 15 minutes, or until the rice is tender.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
From Original Post – February 25, 2014
Things are about to get crazy around these parts! It’s hard to believe that the near 18 month journey is about to culminate in the release of my first cookbook. I’ve seen the finished product and it is absolutely gorgeous. I couldn’t be happier with it. Honestly. The photography (from by my dear friend Kim Box) is unbelievable. The hand lettered cover (by the team at Juice Box Designs) is amazing. And I hope that you find the recipes inside just as tasty as the book is beautiful. I put so much of myself in this book and I just can’t wait to share it with y’all. It’s a bit scary, too. I know there will be criticism – we all can’t see things the exact same way. And I know there will be those negative reviews out there. But sharing my food with the world is my dream and all of this “stuff” is just part of it. And none of this would have been possible without the absolutely amazing folks at Thomas Nelson and Nelson Books. I never could have imagined a better group of folks to work with. What started as a business relationship has ended in friendship. Who could ask for more than that?
Only 14 days left to pre-order. And trust me… if you want to get a copy, you should pre-order. Seriously. Pre-order. You’ll know why in just a few days. It’s exciting. I promise.