+Red Beans, “Rice”, and Sausage

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Red Beans, “Rice”, and Sausage

Course: Dinner
Keyword: dairy-free, gluten-free
Calorie: 300-400, Under 350
Protein: 21-30g, Over 20g
Fiber: 5-10g
Servings: 4
Calories: 307kcal


  • 2 cups Cauliflower Rice
  • 1 tsp Avocado Oil
  • 10 ozs Cajun Smoked Andouille Sausage (thinly sliced)
  • 1 Yellow Onion (diced)
  • 1 Red Bell Pepper (diced)
  • 2 stalks Celery (diced)
  • 2 tbsps Tomato Paste
  • 3 Garlic (cloves, minced)
  • 1 1/2 tsps Cajun Seasoning
  • 1 3/4 cups Red Kidney Beans (from the can, drained and rinsed)
  • 2 cups Bone Broth


  • Cook the cauliflower rice according to package directions
  • Meanwhile, in a large dutch oven over medium heat, add the oil. Then add the andouille sausage and fry on both sides until browned, about 4 minutes per side. Remove and set aside on a plate, leaving the oil in the pot.
  • Add the onion, pepper and celery and cook over medium heat until tender, about 3 to 4 minutes. Then add the tomato paste, garlic and cajun seasoning and stir to combine, cooking until the garlic is fragrant, about 1 minute more.
  • Add the kidney beans and the chicken broth and bring to a simmer. Once simmering, reduce the heat to medium-low. Cover and cook for 15 minutes, then remove the lid and simmer for 10 to 15 minutes longer, until lightly thickened. Serve with cauli rice and enjoy!


  • Leftovers

    Refrigerate rice and bean mixture in separate airtight containers for up to five days.
  • Additional Toppings

    Top with green onion, or another fresh herb such as parsley.
  • Make it Vegan

    Omit the sausage and use vegetable broth.
  • No Andouille Sausage

    Use smoked chorizo instead.


Serving: 4g | Calories: 307kcal | Carbohydrates: 28g | Protein: 21g | Fat: 13g | Cholesterol: 38mg | Sodium: 1250mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1652IU | Vitamin C: 43mg | Calcium: 113mg | Iron: 5mg

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