Mardi Gras Rice Beans Beef

The first time I made this for a Fat Tuesday party, my friend Mark from New Orleans took one bite and went quiet for a full minute. That's when I knew this recipe was worth keeping. Now it's become my go-to for anytime I need food that makes people feel like they're celebrating something, even if it's just Tuesday.

Last winter when my sister was recovering from surgery, I brought over a steaming pot of this rice and beans. She said it was the first thing that actually made her feel hungry and excited about eating again. Sometimes simple, hearty food is the best medicine.

Ingredients

• 350 g (12 oz) beef sausage (smoked or andouille), sliced: This is where the soul of the dish lives—the smokier the better, and don't be afraid to get a good sear on those slices
• 1 medium onion, finely chopped: Forms the aromatic foundation with the pepper and celery—that classic Creole trinity base
• 1 green bell pepper, diced: Adds sweetness and crunch, cutting through the rich sausage
• 2 celery stalks, diced: Brings a subtle savory depth that you'll miss if you skip it
• 2 garlic cloves, minced: Add it with the vegetables so it mellows into the background rather than staying sharp
• 1 can (400 g / 14 oz) red kidney beans, drained and rinsed: Creamy and substantial, they make this dish feel like a complete meal
• 200 g (1 cup) long-grain white rice, rinsed: Rinsing washes away excess starch so each grain stays separate and fluffy
• 700 ml (3 cups) low-sodium chicken or vegetable broth: Low-sodium lets you control the seasoning since the sausage already brings salt to the party
• 2 tbsp olive oil: Just enough to get things started without making the dish feel heavy
• 1 tsp smoked paprika: Doubles down on that smoky flavor from the sausage
• 1/2 tsp dried thyme: Earthy and warm, plays beautifully with the beans
• 1/2 tsp dried oregano: Adds a herbal brightness that balances the rich elements
• 1/2 tsp cayenne pepper (optional, adjust to taste): Start with less if you're heat-sensitive—you can always add more at the end
• 1/2 tsp black pepper: Freshly ground makes a noticeable difference here
• 1/2 tsp salt (or to taste): The sausage and broth both contain salt, so taste before adding more
• 2 bay leaves: Remove them before serving unless you want someone to get an unexpected crunch
• 2 tbsp chopped fresh parsley (for garnish): Adds a fresh pop of green that makes the dish look finished
• 2 spring onions, sliced (for garnish): A mild onion bite that brightens each bowl

Instructions

Get that sausage sizzling:

Heat your olive oil in a large pot or Dutch oven over medium heat, then add the sliced sausage in a single layer. Let it cook undisturbed for 3–4 minutes until it develops a beautiful brown crust, then remove and set aside—those browned bits staying in the pot are flavor gold.

Build your flavor foundation:

toss in the onion, bell pepper, celery, and garlic. Sauté for 5–6 minutes, stirring occasionally, until everything's softened and your kitchen starts smelling amazing.

Wake up those spices:

Stir in the smoked paprika, thyme, oregano, cayenne pepper, black pepper, and salt. Cook for just 1 minute, stirring constantly—the heat blooms the spices' essential oils and deepens their flavor.

Coat the rice:

Add the rice to the pot and stir for about 30 seconds, letting it toast slightly in the spiced vegetable mixture. This simple step makes each grain hold its texture better during cooking.

Bring it all together:

Pour in the broth, add those bay leaves, and bring everything to a gentle boil. The liquid should look slightly reddish from the paprika—that's exactly right.

First simmer:

Reduce the heat to low, cover tightly, and let it simmer for 10 minutes. Don't lift the lid—that steam is what cooks the rice evenly.

Add the heartiness:

Stir in the beans and your reserved sausage. Cover again and simmer for another 15–20 minutes until the rice is tender and has absorbed most of the liquid. Give it a stir every few minutes and add a splash more broth or water if it's looking dry.

The final touches:

Fish out and discard the bay leaves, then fluff the rice with a fork. Taste and adjust the seasoning if needed—this is your moment to make it perfect.

Make it beautiful:

Sprinkle with chopped parsley and sliced spring onions right before serving. The contrast of fresh green against the reddish-brown rice makes people excited before they even take a bite.

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My daughter now requests this for her birthday dinner every year, and she doesn't even like beans normally. Something about this combination just works—it's the kind of food that brings people to the table and keeps them there, talking long after the bowls are empty.

Making It Your Own

The beauty of this dish is how flexible it is. I've made it with andouille, kielbasa, and even chorizo when that's what I had on hand. Each sausage brings its own personality, but the result is always something people crowd around.

Getting The Rice Right

Long-grain rice is your friend here because it stays fluffy and separate. Short-grain rice would turn this into a sticky situation—literally. And that initial rinse in cold water is non-negotiable if you want restaurant-style texture.

Serving It Up

This rice and beans is substantial enough to stand alone as a main course, but it also plays beautifully alongside cornbread or a simple green salad. I like to set out hot sauce on the table so everyone can heat it up to their liking.

• A splash of vinegar or hot sauce right at the end brightens everything
• The leftovers reheat beautifully with just a splash of water to loosen it up
• This actually tastes better the next day, so don't hesitate to make it ahead

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There's something almost magical about a one-pot meal that can feed a crowd and make everyone feel celebrated. Whether it's Mardi Gras or just a Tuesday that needs brightening, this rice and beans delivers every single time.

Recipe FAQs

→ Can I substitute the beef sausage with another protein?

Yes, smoked turkey sausage or andouille sausage can be used for a different flavor profile.

→ How can I make the dish vegetarian?

Omit the sausage and add extra smoked paprika to maintain the smoky depth.

→ What is the best type of rice for this dish?

Long-grain white rice is ideal as it cooks fluffy and absorbs the flavors well.

→ Can I prepare this dish ahead of time?

Yes, it can be refrigerated and gently reheated; flavors often deepen overnight.

→ What spices enhance the Creole flavor here?

Smoked paprika, thyme, oregano, cayenne pepper, and bay leaves create the signature Creole seasoning.

→ Is it possible to adjust the heat levels?

Yes, cayenne pepper can be added or omitted to suit preferred spice tolerance.