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louisiana-red-beans-and-rice-chicken-sausage-bowl

Louisiana Red Beans and Rice with Chicken Sausage

A lighter take on the Louisiana classic. Creamy slow-simmered kidney beans with chicken andouille sausage, bacon, ham, and bold Cajun seasoning served over fluffy white rice.
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Soak Time 8 hours
Total Time 10 hours 10 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: American, Cajun, Southern
Calories: 738
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb dried kidney beans soaked overnight in cold water, then drained and rinsed
  • 6 slices bacon chopped
  • 0.5 onion diced
  • 2 ribs celery chopped
  • 1 green bell pepper chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp ground black pepper
  • 4 cloves garlic minced
  • 0.5 tbsp Cajun seasoning
  • 0.5 lb ham cubed
  • 5 cups chicken broth low-sodium preferred
  • 1 lb Andouille chicken sausage sliced into rounds
  • 3 cups cooked long-grain white rice for serving

Equipment

  • Dutch Oven
  • High-powered blender
  • Large mixing bowl for soaking
  • Wooden spoon

Method
 

  1. The night before: Add dried kidney beans to a large bowl, cover completely with cold water, and soak for at least 8 hours or overnight. Drain and rinse before using.
  2. Add chopped bacon to a large Dutch oven over medium heat. Fry until crispy, then transfer to a paper towel-lined plate. Leave drippings in the pot.
  3. Add onion, celery, and bell pepper to the pot. Season with salt and black pepper. Saute until softened, about 5 to 7 minutes. Stir in garlic and Cajun seasoning and cook 1 more minute.
  4. Stir in cubed ham and soaked drained kidney beans. Pour in chicken broth and stir to combine.
  5. Bring to a boil, then reduce to a low simmer. Cover and cook for 1 1/2 to 2 hours, stirring occasionally, until beans are tender and creamy.
  6. Remove 1 1/2 cups of the bean mixture and blend until smooth in a high-powered blender. Stir the blended mixture back into the pot to thicken.
  7. Stir in sliced chicken sausage and reserved crispy bacon. Cook over medium-low heat for 5 to 8 minutes until sausage is heated through.
  8. Serve hot over cooked long-grain white rice.

Notes

Shortcut: Use 4 (15-oz) cans of drained rinsed kidney beans, reduce broth to 1 cup, and simmer for 30 minutes. Traditional pork Andouille sausage can be used instead of chicken sausage. Store in airtight container in the fridge for up to 3 days or freeze up to 3 months.