Red Beans and Rice

We had two Thanksgiving meals this year, and as much as I love Thanksgiving leftovers, I am turkey-ed out! I wanted something hearty but decently healthy, and I wasn’t in the mood for heavy cooking since I needed to go grocery shopping as well (which is quite the undertaking with a toddler who refused her nap and was beyond cranky). I was thinking of doing an easy brinner (breakfast for dinner) of croissants, chicken apple sausage, butterkase cheese, and sliced apples, but they were out of the chicken and apple sausages that I normally buy. Groan.

On a side note, that was the first breakfast I ever made for the Hubs. <3

You: Awwwwww!

Me: I know!

Anyways…..I noticed the smoked chicken andouille sausage sitting next to the gaping hole that should have been chicken and apple sausage, and a little light bulb went, “Ding!” Wait, light bulbs don’t ding. Umm…a little bulb…illuminated? Better? Worse? Oh well, you get the point. “Red beans and rice,” I thought! And, I must say, I’m glad I did. It was yummy. It got two, “MMMM’s” from the Hubs, which is pretty much the highest praise you can get. Pssshht, who wants Michelin stars? (Me! Me! I do!) (I actually don’t, working in a kitchen of that caliber frankly terrifies me.) Enough about me, here’s the recipe!

This simple and hearty meal will earn it's place in your meal rotation!
This simple and hearty meal will earn it’s place in your meal rotation!

Red Beans and Rice

Serves 4


  • 2 Tbsp cooking fat*
  • 2/3 cup celery, diced (about 2-3 stalks)
  • 2/3 cup red onion. diced (about 1/2 medium onion)
  • 1 cup red bell pepper, diced (about 1 pepper)
  • 1 cup green bell pepper, diced (about 1 pepper)
  • 2 tsp cajun seasoning
  • 3 cloves garlic, finely chopped
  • 1 can red kidney beans, drained and rinsed
  • 1/2 cup chicken stock or water
  • Kosher salt, to taste
  • 1 tsp canola oil
  • 12 oz package of smoked chicken andouille sausage
  • Brown rice, for serving
  • Celery leaves, for garnish, optional

* I used 1 Tbsp canola oil and 1 Tbsp of bacon grease (which I store in ziplocks in my freezer because I’m awesome), but you could use oil, butter, oil and butter, all bacon grease, whatever makes you happy.


  1. Heat large skillet over medium-high heat. Add 2 Tbsp of your preferred cooking fat. When fat just starts to smoke, add, diced celery, onion, and both green and red bell pepper.
  2. Cook for a couple of minutes, and add cajun seasoning, a little salt, and stir.
  3. While the veggies cook, in a separate skillet, add 1 tsp of canola oil, add sausages, and then turn heat on to medium. Turn every few minutes to brown evenly. When nicely browned and warmed through, remove from pan and slice on a bias. Keep warm.
  4. When vegetables have softened, add garlic, and cook for 1 minute while stirring.
  5. Stir in beans. Add 1/2 cup chicken stock (or water), and scrape brown bits from bottom of pan.
  6. When liquid has mostly reduced (you want some liquid for the rice to soak up), stir sausage back in.
  7. Serve with brown rice, and garnish with celery leaves.

*You could easily make this vegetarian by omitting the sausage (duh), using vegetable broth, and adding an extra can of beans! Yummy!


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