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This flavorful red beans and rice with sausage is my family’s new favorite. The combination of flavors from the sausage and red beans is superb! Plus, this recipe is incredibly easy and quick to whip up. A must-try and for keeps!


2 tablespoons butter

2 pounds smoked sausage, sliced 1/4-inch thick

3 cloves garlic, minced

2 c. diced onions

3 stalks of celery, diced

2 15.5-ounce cans of kidney beans, one drained, use juice from another can

1 c. green pepper, diced small

2 teaspoons Slap ya mama® seasoning

10.5 ounces can Rotel®

1/4 teaspoon red pepper flakes

1/4 teaspoon cayenne pepper

1 1/2 c. white rice

1 1/2 c. water, divided

2 c. beef broth

1 teaspoon pepper

How to make Red Beans and Rice with Sausage


Step 1: Place the sliced sausage in a large stock pot or Dutch oven with half a cup of water. Put the lid on and cook over medium-high heat until the sausage has browned and the water has evaporated, stirring occasionally. During browning the sausage, you might need to add extra water. If needed, add 1/8 cup at time water. To a plate, transfer the browned sausage and set it aside.

Step 2: Melt the butter in the pan. Once the butter has melted, add the diced onions, celery, and bell pepper. Cook until the veggies have softened and the onions are translucent. Then, add the garlic and continue to cook for a minute more until aromatic. Return the sausage to the pot.

Step 3: Into the pan, pour in the beef broth and 1 cup of water. Add the beans, Rotel, and rice, Stir well. Then, add the seasoning, pepper, cayenne pepper, and red pepper flakes. Stir again.

Step 4: Bring everything to a simmer. Put the lid on and cook for additional 25 minutes over low/medium heat, stirring often.

Step 5: Take the pan off the heat, but leave the lid on. Allow the red beans and rice with sausage to sit for about 10 minutes before serving. Enjoy!


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