Easy Louisiana Red Beans and Brown Rice

A New Orleans favorite is given a healthy twist without sacrificing taste. Made in under an hour, this Red Beans and Brown Rice recipe is sure to please.

  • Yield: 8 servings 1x


  • 2 cups uncooked basmati brown rice
  • 13 ounces turkey kiebalsa (or chicken andouille)
  • 1 tablespoon canola oil
  • 1 large onion, finely chopped (about 1 1/4 cup)
  • 1 large green pepper, finely chopped (about 1 cup)
  • 3 large celery stalks, finely chopped (about 1 cup)
  • 4 garlic cloves, minced
  • 1 teaspoon Cajun or Creole seasoning
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 2 (15 ounces) cans red beans, drained and rinsed
  • 2 1/2 cups water
  • Your favorite hot sauce


  1. Cook rice according to package and set aside.
  2. In a large Dutch oven over medium-high heat, cook kielbasa or sausage to sear, stirring frequently for 4 minutes. Remove from pot and set aside.
  3. Reduce to medium heat and add oil. Add onion, pepper and celery; saute for 8 minutes, stirring occasionally. Add garlic, Cajun seasoning, smoked paprika and salt; saute another 2 minutes, stirring occasionally.
  4. Add in beans and water; bring to a boil. Lower to a simmer and cook for 15 minutes.
  5. Mash some of the beans against the side of the pot to thicken the broth. Add the sausage back in, stir well and cook another 15 minutes.
  6. Serve over brown rice and with your favorite hot sauce.