Red beans and rice is an iconic dish of the southern United States. The combination of earthy red soaked beans with fragrant long-grain rice, spiced with cayenne pepper and other spices, is a classic that has been enjoyed for generations. This rice recipe takes all the flavors of this classic dish to the next level by adding some smoky sausage, bell peppers, fresh parsley, and hot sauce. It’s perfect for a weeknight dinner or as part of a larger spread for entertaining guests. Ready to get cooking?
- 2 tablespoons olive oil
- 1 medium onion, diced
- ½ cup diced bell pepper
- 4 cloves garlic, minced
- 8 ounces chicken andouille sausage (or kielbasa smoked sausage or cajun sausage), diced
- 1 smoked ham hock (optional)
- 2 cups dry red kidney beans, soaked overnight in cold water
- 5 cups low-sodium chicken broth
- 2 bay leaves
- 2 cups cooked brown rice (or white)
- 1 teaspoon cayenne pepper
- 1 teaspoon Cajun seasoning
- 2 tablespoons chopped fresh parsley (plus more for garnish) • Hot sauce to taste (optional)
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, bell pepper, and garlic, and cook until softened, about 5 minutes.
- Add the sausage and ham hock (if using) to the pot, stirring to combine everything well. Cook for another few minutes, until lightly browned.
- Add the drained kidney beans and chicken broth to the pot, along with the bay leaves. Bring to a boil, then reduce heat to low and simmer for about 1 hour or until the beans are tender.
- Once the beans are tender, stir in the cooked rice, cayenne pepper, Cajun seasoning, and parsley. Season with hot sauce if desired, and garnish with more chopped parsley if desired. Serve immediately, while still hot.
There are so many amazing flavors in this dish - savory sausage, earthy red beans, spicy cayenne pepper, fragrant rice. Whether you're looking for a classic weeknight dinner or something special to serve at your next party, this is one of those kielbasa recipes with rice that is sure to please! So what are you waiting for? Get cooking!