Mardi Gras Rice Beans Beef (Printable)

Smoky beef sausage with beans, rice, and fragrant veggies in a Creole-inspired style.

# What You'll Need:

→ Meats

01 - 12 oz beef sausage (smoked or andouille), sliced

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 1 green bell pepper, diced
04 - 2 celery stalks, diced
05 - 2 garlic cloves, minced

→ Beans & Rice

06 - 1 can (14 oz) red kidney beans, drained and rinsed
07 - 1 cup long-grain white rice, rinsed
08 - 3 cups low-sodium chicken or vegetable broth

→ Spices & Seasonings

09 - 2 tbsp olive oil
10 - 1 tsp smoked paprika
11 - 1/2 tsp dried thyme
12 - 1/2 tsp dried oregano
13 - 1/2 tsp cayenne pepper (optional)
14 - 1/2 tsp black pepper
15 - 1/2 tsp salt (or to taste)
16 - 2 bay leaves
17 - 2 tbsp chopped fresh parsley (for garnish)
18 - 2 spring onions, sliced (for garnish)

# Directions:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced beef sausage and cook for 3–4 minutes until browned. Remove sausage and set aside.
02 - In the same pot, add onion, bell pepper, celery, and garlic. Sauté for 5–6 minutes until softened and fragrant.
03 - Stir in smoked paprika, thyme, oregano, cayenne pepper, black pepper, and salt. Cook for 1 minute to release flavors.
04 - Add the rice to the pot and stir to coat with the vegetables and spices.
05 - Pour in the broth, add bay leaves, and bring to a boil.
06 - Reduce heat to low, cover, and simmer for 10 minutes.
07 - Stir in the beans and the reserved sausage. Cover and continue to simmer for 15–20 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally and add a bit more broth or water if needed.
08 - Remove bay leaves. Fluff the rice with a fork. Taste and adjust seasoning if necessary. Garnish with chopped parsley and spring onions. Serve hot.

# Expert Tips:

01 -
  • The holy trinity of onion, bell pepper, and celery creates an aromatic foundation that fills your entire kitchen
  • Smoked paprika and beef sausage bring layers of deep flavor without needing hours of simmering
  • Everything cooks in one pot, making cleanup almost as satisfying as the meal itself
02 -
  • Check the rice after the initial 10 minute simmer, as different brands absorb liquid at different rates
  • Resist the urge to lift the lid too often, or the steam escape will make the rice cook unevenly
03 -
  • Let the pot rest covered for 5 minutes off the heat before fluffing for the best texture
  • Use a heavy-bottomed Dutch oven to prevent scorching on the bottom

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