Red Beans and Rice (with Smoked Sausage)

Here’s a great single skillet recipe.  Easy, quick, and tasty.  Lots of flavors in this one, and fairly spicy, although you can control that with the amount of Creole Seasoning you add.
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Course: Skillet
Cuisine: Cajun
Keyword: skillet


  • 1 lb smoked sausage or kielbasa (turkey, beef, or pork)
  • 3 celery ribs, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 red onion, chopped
  • 3 large garlic cloves, minced
  • 2 tsp creole seasoning
  • 32 oz kidney beans, drained and rinsed
  • 2 cup chicken broth
  • 1 cup uncooked long grain rice (we use wild rice)
  • kosher salt and freshly ground black pepper

Garnish (optional, but tasty)

  • hot sauce to taste
  • sliced green onions
  • finely chopped red onion
  • fresh celery leaves


  • Throw the sausage, celery, green peppers, and red peppers into a non-stick skillet on medium heat. I think the next time we make this we’ll put the sausage in first to get just a little brown, because all those veggies add a lot of liquid to the pan when they sweat, and that makes it difficult for the sausage to brown.
  • Add some kosher salt and fresh ground black pepper to taste.
  • Cook until the sausage is browned and the veggies are nice and tender.
  • Add the garlic and saute for 1 – 2 minutes.
  • Add the creole seasoning and stir it in well.
  • Add the beans.
  • Stir in the Chicken Broth  and deglaze to get all the brown bits from the bottom and sides of your skillet mixed in.  That’s where tons of flavor lives.
  • Bring the mix up to a boil on medium high, then reduce heat to medium low and let simmer until the liquid reduces to a nice thick tasty sauce.