Sausage with red beans and rice is hearty and bold in flavor.  If you’re looking for an easy weeknight dinner and something a little out of the ordinary, look no further.  This Cajun inspired meal has everything.  Sausage, beans, rice, peppers, spice, CORNBREAD.  Pair it with an ice cold drink and you’ve just won dinner!  It’s a “happy husband” meal. 🙂

I call it “Semi-Homemade” since I use packaged beans/rice.  I also call it “Homegrown” since I used peppers from my garden.  That’s a bit of an oxymoron but, oh well.

Let’s get started!

 

The peppers in the recipe are optional… no peppers?  NO problem!  Our pepper plants are unloading on us right now so we’re finding ways to use them.

 

Sweet Green Bells

 

A ton of “Big Bertha” reds all ready at once….. 😀

 

Mom’s helpers ❤

 

Here are the main ingredients: Johnsonville Andouille Sausage, Mahatma Red Beans & Rice, and Bell Peppers.

You can find the sausage near the hot dog aisle, and the Mahatma in the rice aisle.

(Cornbread not included but can be found here: Sweet Fluffy Cornbread)

 

Begin by slicing the sausage about 1/2 inch thick.

 

Then chop the peppers.  I let Owen do this part and he chopped them very small but you can make them whatever size you want to.

“Cooking with kids is not just about ingredients, recipes, and cooking.  It’s about harnessing imagination, empowerment, and creativity.” – Guy Fieri

 

Hmmmm…

Let me check my invisible wrist watch for the time.

 

It’s time to brown the sausage!

 

Brown it on medium heat.

 

Now add the peppers to the sausage pan and saute them for a few minutes.

 

Following the instructions on the Mahatma package, add a tablespoon of butter.

 

And the appropriate amount of water.

***Note:  I use slightly less water than the package calls for since the peppers have a high moisture content.

 

Bring to a boil and then add the beans and rice!

 

Boil according to the package instructions.  It smells SO good!  There’s a lot of “spice” in the mix!

 

Ta-da!!

 

I always serve it over cornbread.  It brings a great contrast since the dish itself is VERY savory.  The sweet cornbread offsets it nicely.

 

This is a very quick weeknight dinner done right!

 

Sausage with Red Beans and Rice

• 13.5 ounce Johnsonville Andouille Sausage Link
• 1 bag Mahatma Red Beans & Rice
• 1 tablespoon Butter
• Water
• 2 Bell Peppers (optional)
• Sweet Fluffy Cornbread (optional)

Slice the sausage into pieces about 1/2 inch thick.  Saute over medium heat to achieve browning on the edges.  Peppers are optional, but if using, slice and add to the sausage pan and saute for a few minutes.

Following package instructions, add the butter and water to pan and bring to a boil.  ***Note:  I use slightly less water than the package calls for since the peppers have a high moisture content.  Once boiling, add the red beans and rice and finish cooking according to the package instructions.

Serve over cornbread. 🙂  That’s it!  Enjoy!  xoxo