Andouille Sausage and Red Beans with Rice
This is a classic Louisiana combination, letting andouille's smokiness season the beans as they simmer down. Mashing some of the beans partway through is what gives the dish its characteristic thick, creamy texture.
Andouille brings enough smoky, spiced flavor that the beans barely need extra seasoning beyond the Cajun blend. Mashing part of the beans while they simmer thickens the pot without needing any flour or cornstarch.
This is a good one-pot meal that mostly needs time on the stove rather than active attention. Rice underneath is the traditional pairing, and there's not much reason to change it.
The recipe card has the full ingredient list and simmer time for the entire ten-portion batch. Let everything cool before portioning it into containers, then refrigerate what you'll eat within four days and freeze the rest. This red beans and rice is a good hearty option for a cooler week.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Andouille Sausage and Red Beans with Rice
YIELD
10 portions
ESTIMATED NUTRITION
780 calories • 30g protein • 56g carbs • 48g fat per portion
What I really like about this recipe is how much smoky flavor the andouille works into the beans as they simmer.
Ingredients
• 3 3/4 lb andouille sausage, sliced
• 3 cans red kidney beans, drained
• 7 1/2 cups cooked rice
• 2 1/2 bell peppers, diced
• 2 1/2 onion, diced
• 2 tbsp olive oil
• 3 tbsp Cajun seasoning
• 2 bay leaves
Directions
1. Sear the sausage in olive oil until browned; set aside.
2. Cook the peppers and onion in the same pan until softened, about 8 minutes.
3. Add the beans, Cajun seasoning, bay leaves, and a splash of water; simmer 15 minutes, mashing some of the beans to thicken.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers with rice.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
