Red beans and rice with Andouille sausage

Living in the South, red beans and rice has always been a staple on the winter menu.  For those of you from other parts of the country, this is a dish you really ought to take home with you. This one pot meal packs a punch with spice, warming your soul on those really chilly nights.  Another perk of red beans and rice is it makes for great leftovers for lunch the next day.

Traditionally, smoked or fresh southern pork sausage, known as Andouille, is the centerpiece of this Cajun-inspired dish. Pinto beans, onions and green peppers get a kick from fire roasted tomatoes and green chiles in this deceptively simple yet filling meal.


All you need to pull this dish together is:

1 tablespoon olive oil
3/4 pound fresh or smoked andouille pork sausage links, cut into 1/2 inch rounds
1/2 pound cubed ham
1 medium green bell pepper, cored, seeded, and chopped
1 medium yellow onion, chopped
1 bunch scallions, thinly chopped
1 teaspoon dried thyme
1 dried bay leaf
2 (10-ounce) can fire roasted diced tomatoes with green chiles
2 (10-ounce) can pinto beans, drained and rinsed
Red pepper flakes to taste
Cayanne pepper to taste
Cajun hot pepper sauce to taste
Salt and pepper to taste
3 cups cooked white rice

Heat oil in a large skillet over medium heat. Add sausage and ham and cover skillet. Cook, turning the meat occasionally, until browned on all sides, about 10 minutes. Transfer the meats to a large plate, set aside.

Add peppers and onions to the hot skillet. Increase heat to medium high, add thyme and bay leaf and cook, scraping up any browned bits, until vegetables are golden brown and just softened, about 5 minutes.

Add tomatoes with their liquid, then fill the empty can with water and add to the skillet, too. Stir in beans, cayanne pepper, red pepper flakes, Cajun hot pepper sauce, salt and pepper, all to your taste, and reserved sausage and ham, reduce heat to medium and simmer until flavors are developed, about 20 minutes. Remove and discard the bay leaf and and add the rice into the beans, sausage and ham pot.  Serve with cornbread and enjoy, ya'll!