Quick Weeknight Smoked Sausage Red Beans and Rice

Quick Weeknight Smoked Sausage Red Beans and Rice ingredients

• 1 tbsp Olive oil
• 12 oz Smoked sausage (e.g., Kielbasa)
• 1 medium Yellow onion
• 1 stalk Celery stalk
• 1 small Green bell pepper
• 3 cloves Garlic
• 2 cans Canned small red beans
• 1.5 cups Chicken broth
• 1 can Diced tomatoes with green chilies
• 1 leaf Bay leaf
• 0.5 tsp Dried thyme
• 1 tsp Cajun or Creole seasoning
• 0.5 tsp Hot sauce
• to taste Salt
• to taste Black pepper
• 1 cup Long-grain white rice
• 2 cups Water
• 0.5 tsp Salt
• 2 tbsp Green onions

How to make Quick Weeknight Smoked Sausage Red Beans and Rice

1. Brown Sausage: Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add the 12 oz smoked sausage slices and cook until nicely browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet.
2. Sauté Aromatics: Add the diced 1 medium yellow onion, 1 diced celery stalk, and 1 small diced green bell pepper to the skillet. Cook, stirring occasionally, until vegetables soften, about 5-7 minutes. Stir in the 3 minced garlic cloves and cook for another minute until fragrant.
3. Simmer Beans: Return the browned sausage to the skillet. Add the 2 (15-oz) cans rinsed and drained red beans, 1.5 cups chicken broth, the 1 (10-oz) can undrained diced tomatoes with green chilies (if using), 1 bay leaf, 0.5 tsp dried thyme, and 1 tsp Cajun or Creole seasoning. Stir everything together.
4. Cook and Thicken: Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, stirring occasionally. After simmering, remove the bay leaf. Use the back of a spoon to gently mash some of the beans against the side of the pot to thicken the sauce to your desired consistency.
5. Season and Finish: Stir in 0.5 tsp hot sauce. Taste and adjust seasoning with salt, black pepper, and more Cajun seasoning or hot sauce as needed. Continue to simmer uncovered for another 5 minutes to allow flavors to meld and sauce to thicken further if desired.
6. Prepare Rice: While the beans are simmering, cook the rice. In a separate medium saucepan, combine 1 cup long-grain white rice, 2 cups water, and 0.5 tsp salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes, until all water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
7. Serve: Ladle the quick red beans and sausage mixture over hot, fluffy rice. Garnish each serving with 2 tbsp sliced green onions.

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