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Anouille and Rice w beans.JPG

Serves: 4



1 Cup Long Grain White Rice, uncooked
2 Tbsp Olive Oil
14 ounces Sausage, Andouille - Sliced

½ Large Onion - Chopped

1 Bell Pepper ( Any Color ) - Chopped

2 Ribs Celery - chopped
3 Garlic Cloves,
l tsp. Chicken Bouillon ( Used Better Than Bouillon )
14.5 ounces Diced Tomatoes - Canned
I tsp Tony Chachere's Creole Seasoning

½ tsp. Bragg's Seasoning, or other Italian seasoning
15 ounces Red Beans, or any other canned beans, drained and rinsed
2 ¼ cups Water


1. Cook rice according to the package directions

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until lightly browned. Using a slotted spoon, transfer sausage to a bowl, and keep warm.

3. Add water, bullion, bell pepper, onion, celery, seasoning, garlic, diced tomatoes to pan; sauté 3 minutes or until onions are tender. Add beans and broth to pan; cook 8 minutes or until thick, mashing half the beans. Add sausage to pan; cook 1 minute or until thoroughly heated, stirring occasionally. Serve over rice

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