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Nothing quite takes off the chill of winter like a pot simmering on the stove, a spicy aroma filling the kitchen, and a warm bowl of rice and beans on the table. Add a nice touch of cajun spice and freezing temperatures will soon be forgotten!

Dre’s Red Beans and Rice is the perfect blend of spice and texture – beans just firm enough to get a solid bite, sausage adding savory bites of flavor and rice just fluffy enough to balance the full dish. Toss in a side of skillet corn bread and your taste buds will thank you.

If you are looking for something to please a wide array of palates and bring some winter time warmth to bellies, don’t look any further!

Sausage Red Beans and Rice

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Red Beans and Rice with Sausage and Skillet Cornbread

Difficulty: Intermediate Prep Time 15 min Cook Time 3 hour Total Time 3 hrs 15 mins Servings: 4 Best Season: Winter



  1. Heat oil in a soup pot over medium-high heat

  2. Add onions, bell peppers and celery. Cook 2-3 minutes until they begin to soften.

  3. Add sliced sausage and cook 4-6 minutes until they begin to brown. Add garlic and cook for 45 seconds.

  4. Add cajun spice, beans, and 8 cups broth. Stir in bay leaves and bring to a boil.

  5. Reduce to a simmer, cover, stir every 30 minutes for 2 ½-3 hours.

  6. While the beans cook, Prepare rice according to bag/box instructions.

  7. Serve with rice, sprinkle with green onions


  • Soaking beans overnight may save you 30 minutes. Canned beans may save you 1 hour. If you boil rather than simmer, may save you 2 hours.
  • Any rice will do. Rinse first to keep it fluffy.
  • Instead of smashing as you stir, you can scoop out about a cup of beans halfway through, mash them and add them back in.
  • Red beans are different from kidney beans. If you can get Camellia red beans, you win! Kidney beans work too, but do not get as creamy as easy.
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