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

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    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)

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    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.

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

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