Skillet Red Beans and Rice

Ingredients (~8 servings)

• 1 Tbsp olive oil
• 1 lb smoked sausage, cut into 1/2 inch pieces
• 1 large yellow onion, diced (~1 cup)
• 1 large green bell pepper, diced (~1 cup)
• 1 cup celery, chopped
• 1 1/2 tsp garlic, finely diced
• 3 cans (16 oz each) kidney or red beans, drained
• 1 1/2 cups chicken broth
• 1 1/2 tsp Cajun seasoning
• 1 bay leaf
• 1/2 tsp smoked paprika

Brown the Sausage and Cook the Holy Trinity

Heat the oil in a large skillet over medium heat and brown the sausage pieces on all sides – this takes ~5-6 minutes.

The sausage will render some fat which is exactly what you want for flavor.

Add the onion, bell pepper, and celery (the holy trinity) and sauté until the veggies are tender – ~6-8 minutes.

The onions should be translucent and the peppers should have some give when you press them.

Add the Beans and Seasonings

Stir in the garlic and cook for ~30 seconds until fragrant.

Mix in the drained beans, chicken broth, Cajun seasoning, bay leaf, and smoked paprika.

The liquid should just barely cover the beans – if it looks dry, add a splash more broth.

Simmer Until Thickened

Cover and let simmer for 15 minutes, stirring occasionally.

The beans will start to break down slightly and thicken the liquid – you want it saucy but not soupy.

Remove the bay leaf and taste for seasoning; Add more Cajun seasoning or a hit of salt if needed.

Serve over white rice with hot sauce on the side.

Skillet Red Beans and Rice

This is Louisiana comfort food that comes together in one pan in 30 minutes. I grew up on this meal – it’s cheap, filling, and uses stuff I always have on hand.

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Ingredients

Ingredients (~8 servings)

• 1 Tbsp olive oil
• 1 lb smoked sausage cut into 1/2 inch pieces
• 1 large yellow onion ~1 cup, diced
• 1 large green bell pepper ~1 cup, diced
• 1 cup celery chopped
• 1 1/2 tsp garlic finely diced
• 3 cans kidney or red beans 16 oz each, drained
• 1 1/2 cups chicken broth
• 1 1/2 tsp Cajun seasoning
• 1 bay leaf
• 1/2 tsp smoked paprika

Instructions

• Heat olive oil in large skillet over medium heat and brown sausage pieces on all sides, 5-6 minutes.
• Add onion, bell pepper, and celery and sauté until tender, 6-8 minutes.
• Stir in garlic and cook 30 seconds until fragrant.
• Add drained beans, chicken broth, Cajun seasoning, bay leaf, and smoked paprika.
• Cover and simmer 15 minutes, stirring occasionally, until thickened and saucy.
• Remove bay leaf and adjust seasoning to taste.
• Serve over white rice with hot sauce on the side.