Mardi Gras Rice Beans Beef (Printable)

Smoky beef sausage, tender beans, and rice combine with spices for a vibrant Creole meal.

# What You'll Need:

→ Meats

01 - 12 oz beef sausage (smoked or andouille), sliced

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 1 green bell pepper, diced
04 - 2 celery stalks, diced
05 - 2 garlic cloves, minced

→ Beans & Rice

06 - 1 can (14 oz) red kidney beans, drained and rinsed
07 - 1 cup long-grain white rice, rinsed
08 - 3 cups low-sodium chicken or vegetable broth

→ Spices & Seasonings

09 - 2 tbsp olive oil
10 - 1 tsp smoked paprika
11 - 1/2 tsp dried thyme
12 - 1/2 tsp dried oregano
13 - 1/2 tsp cayenne pepper (optional, adjust to taste)
14 - 1/2 tsp black pepper
15 - 1/2 tsp salt (or to taste)
16 - 2 bay leaves
17 - 2 tbsp chopped fresh parsley (for garnish)
18 - 2 spring onions, sliced (for garnish)

# How To Make It:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced beef sausage and cook for 3–4 minutes until browned. Remove sausage and set aside.
02 - In the same pot, add onion, bell pepper, celery, and garlic. Sauté for 5–6 minutes until softened and fragrant.
03 - Stir in smoked paprika, thyme, oregano, cayenne pepper, black pepper, and salt. Cook for 1 minute to release flavors.
04 - Add the rice to the pot and stir to coat with the vegetables and spices.
05 - Pour in the broth, add bay leaves, and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
06 - Stir in the beans and the reserved sausage. Cover and continue to simmer for 15–20 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally and add a bit more broth or water if needed.
07 - Remove bay leaves. Fluff the rice with a fork. Taste and adjust seasoning if necessary. Garnish with chopped parsley and spring onions. Serve hot.

# Expert Tips:

01 -
  • One pot does all the work, leaving you more time for the party and less time scrubbing dishes
  • The smoky sausage and spices hit that perfect comfort food spot that makes everyone go back for seconds
02 -
  • I once skipped rinsing the rice and ended up with a gummy mess—now I never skip that step, it makes all the difference
  • If your rice is still crunchy after the cooking time, add 2–3 tablespoons of water, cover, and cook for another 5 minutes
03 -
  • Let the sausage get really brown and almost crispy—that texture contrast is what makes each bite interesting
  • If you're cooking for kids or spice-sensitive folks, serve the cayenne on the side rather than cooking it in

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