Description
This Dutch Oven Red Beans and Rice recipe is a hearty, flavorful, and satisfying one-pot meal featuring smoky and spicy andouille sausage, tender vegetables, aromatic seasonings, red kidney beans, and fluffy basmati rice. Perfect for a comforting dinner, it combines classic Creole flavors with an easy-to-make technique that simmers everything gently in a Dutch oven for a rich and cohesive dish.
Ingredients
Scale
Protein and Sausage
- 2-3 andouille sausages (raw or pre-cooked)
Vegetables and Aromatics
- 2 stalks celery, diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 4 cloves garlic, sliced
Seasonings and Herbs
- 1 tablespoon Creole or Cajun seasoning
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt to taste
- ¼ cup flat leaf parsley, chopped
Pantry
- 1 tablespoon oil
- 1 (14 oz) can kidney beans, drained and rinsed
- ½ cup white rice (recommend basmati)
- 2 tablespoons butter
Instructions
- Heat the Oil and Cook Sausage: In a large pot or Dutch oven, heat 1 tablespoon of oil over medium heat. If using raw andouille sausage, remove the casing and crumble it into the pot. If using pre-cooked sausage, slice into ½-inch pieces and add to the pot. Cook the sausage until it browns slightly, about 3-5 minutes, stirring occasionally.
- Sauté Vegetables: Add diced celery, green bell pepper, and onion to the pot with the sausage. Stir frequently and cook until the vegetables are softened and slightly browned, about 10-12 minutes.
- Add Seasonings and Garlic: Stir in the sliced garlic, 1 tablespoon Creole or Cajun seasoning, 1 teaspoon smoked paprika, and 1 bay leaf. Cook for an additional 2 minutes to release the flavors.
- Add Beans, Rice, and Water: Add the drained and rinsed kidney beans and ½ cup basmati rice to the pot. Pour in 1 ½ cups of water. Stir to combine all the ingredients evenly.
- Simmer: Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer gently for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Finish and Serve: Remove the bay leaf. Stir in 2 tablespoons of butter and salt to taste. Garnish with chopped flat-leaf parsley before serving. Enjoy your delicious one-pot Dutch Oven Red Beans and Rice!
Notes
- This dish is smoky, spicy, and deeply satisfying – a wonderful camp-friendly adaptation of classic red beans and rice.
- If you prefer less spicy, reduce the amount of Creole or Cajun seasoning.
- Basmati rice is recommended for its fluffy texture, but other long grain rice can be used.
- You can substitute andouille sausage with any smoked sausage if desired.
- For a vegetarian option, omit the sausage and use vegetable broth instead of water, adding extra seasoning to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 337 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 13 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 45 mg
