Red beans and rice with smoked sausage

Red beans and rice with smoked sausage

To make a chili version just use red, green an yellow bell as well as a med poblano



6 servings
  1. Cup diced celery
  2. Cup diced yellow onion
  3. Cup diced green pepper
  4. 4 large garlic minced
  5. Whole pack Cajun/smoked sausage sliced
  6. 32 oz chicken stock
  7. 4 Bay leaves
  8. 2 1/2 tbsp Cajun seasoning
  9. 4 tbsp butter
  10. 2 cans red beans drained
  11. 6 tbsp flour
  12. Hot sauce to taste (I prefer crystal or zatarains)


  1. Change

    Add 4 tbsp butter and a glob of oil. Add veggies and sweat down until really soft, remove and set aside.

  2. Change

    Wipe pot down and add 2 tbsp of oil and sear sliced sausage until rendered then remove with slotted spoon and retain oil in the pan

  3. Change

    Add 4 tbsp butter to the pot and simmer lightly. Slowly add flour 1 tbsp at a time and make a dark chocolate roux. This method takes time and constant attention and whisking. If it starts to smell like slightly burned popcorn it's fine but if you have ever burned a roux then you will know it's time to start over.

  4. Change

    Add veggies and simmer until slightly thickened(5 to 10 minutes)

  5. Add Photo

    Add chicken stock and stir until incorporated and then add sausage, beans, Cajun seasoning, bay leaves and bring to a simmer

  6. Change

    Simmer low covered but cracked, for about an hour and then check for seasonings, salt to taste but I only did a few grinds of salt (add 2 to 3 tbsp of hot sauce at this time)

  7. Change

    Lightly smash some beans and low simmer for another 15 minutes and serve.

  8. Add Photo

    Serve with rice and top with green onions and crusty bread on the side

Add Step



Be inspired by people who have cooked this recipe

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords