Andouille Sausage and Red Beans over Rice



  1. 1/2 pounds Andouille Sausage (Johnsonville Is Gluten Free), Sliced In Bite-sized Rounds
  2. 1 Tablespoon Olive Oil
  3. 1 whole Small Onion, Chopped
  4. 1 whole Bell Pepper, Seeded And Chopped
  5. 2 cloves Garlic, Minced
  6. 1 can (15 Oz. Size) Red Beans, Drained And Rinsed
  7. 1 can (15 Oz. Size) Dark Red Kidney Beans, Drained And Rinsed
  8. 1 can (10 Oz. Size) Tomatoes With Green Chilis, Undrained
  9. 1 can (15 Oz. Size) Stewed Tomatoes, Undrained
  10. 1 teaspoon Italian Seasoning
  11. 1 teaspoon Chili Powder
  12. 1/4 teaspoons Garlic Salt
  13. 1/4 teaspoons Paprika
  14. 2 cups Chicken Broth
  15. 2 whole Bay Leaves (Optional)
  16. 1 cup Jasmine Rice
  17. 2 cups Water Or Chicken Broth


  1. Heat a large pot or Dutch oven with a lid to medium heat.
  2. Lightly spray pot with cooking spray and place sliced sausage in skillet.
  3. Cook sausage for 2-3 minutes until browned.
  4. Add olive oil, chopped onion, peppers and garlic and let the mixture cook, stirring occasionally for 5 minutes.
  5. Add drained and rinsed beans and un-drained Rotel and tomatoes.
  6. Add spices, broth and bay leaves (if using).
  7. Bring mixture to a simmer, reduce heat to low, cover, and let simmer for at least 30 minutes.
  8. In a small saucepan bring broth or water to boil then add rice, reduce heat to low and cover.
  9. Let it simmer for 15 minutes until liquid is absorbed.
  10. Serve the red bean mixture over rice
  11. Alternately, you can put the red bean mixture (without rice) in the crockpot and let simmer on low all day.