This easy red beans and rice is quick one skillet weeknight meal full of creole flavor. Made with sausage but you could also use other cuts of pork on hand.
I have a weird habit of letting some of my cravings linger for long periods of time – which seems a bit contrary t what you would expect for a craving. But I suppose that’s what happens when you crave about 8 different things a day. And no I’m not pregnant.
Seriously, the food blogging world (let alone the world itself) is full of far too many things that I salivate over on a daily basis. The list of “things I want to make” grows faster than I can cross them off. It’s a constant battle between “what do I crave most” and “how much effort do I want to exert”?
Since the craving for red beans and rice has been lingering for months I decided to finally tackle it. I was pleasantly surprised by how quickly this comes together, just about 30 minutes – perfect for a weeknight meal. Bonus points cause it’s all made it one pan.
First you brown the sausage – easy enough. Next you saute onions, garlic, and the seasonings together. Once those smell nice and delicious, add the beans broth, rice, and let it simmer until the rice soaks up all that delicious liquid. Toss the sausage back in and you’re done!
While I may not have eaten a lot of red beans and rice in my life to say for certain, my novice taste buds thought the seasonings were spot on. Who knew that Italian seasoning went into red beans and rice? Because I sure didn’t. Totally did a double take when first reading the recipe. Maybe it’s not a traditional seasoning but I am not going to argue with what tastes good.
Fun thing I did learns about red beans and rice is that it is traditionally made on Mondays with pork bones as left over from Sunday dinner, but can also be made with ham and sausage. Have you ever made red beans and rice?
- Air Fryer Cajun Shrimp Pasta from Jen Around the World
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- Cajun Mac and Cheese from Blogghetti
- Cajun Remoulade Sauce from That Recipe
- Cajun Style Peel and Eat Shrimp from Palatable Pastime
- Chicken and Sausage Gumbo from A Kitchen Hoor’s Adventures
Post updated 2/26/22, photo above is the original.
- 2 tsp olive oil, divided
- 1 lb. smoked sausage, sliced
- 1 medium yellow onion, chopped
- 2 cloves of garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper
- 1/4 tsp creole seasoning
- 1/4 tsp ground black pepper
- 1- 15 oz. can light red kidney beans, drained and rinsed
- 1- 15 oz. can dark red kidney beans, drained and rinsed
- 3/4 cup uncooked white rice
- 2-1/4 cups reduced sodium chicken broth
- In a large skillet pan heat one teaspoon oil over medium heat. Add sausage and brown on both sides. Once browned, transfer to a paper towel lined plate and set aside.
- Place pan back over medium heat and add remining teaspoon of oil. Add the onion and garlic and saute 5 minutes or until tender. Stir in Italian seasoning, crushed red pepper, creole seasoning, and pepper, and cook for an additional 30 seconds.
- Add beans, uncooked rice, and chicken broth. Bring to a boil, reduce heat to a simmer, cover, and cook for 15-20 minutes or until most of the liquid has been absorbed.
- Remove from heat and allow to sit covered for five minutes. Stir in browned sausage and serve.
Source: Adapted slightly from Southern Pink Lemonade.