Creole Sausage and Rice Pie With Red Bean Crust

Name: Creole Sausage and Rice Pie With Red Bean Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 2 lbs andouille sausages or 2 lbs Polish sausage, cut into 1/2 inch rounds; 1 cup chopped onion; 1 cup chopped celery; 2 garlic cloves, minced; 1 cup chopped green bell pepper; 1 teaspoon cayenne; ½ teaspoon salt; 1 ½ cups long-grain rice; 3 ¾ cups chicken broth; chopped green onion, for garnish; 1 tablespoon olive oil; 1 cup chopped onion; ½ cup chopped celery; ½ cup chopped red bell peppers or ½ cup green bell pepper; 3 garlic cloves, minced; 4 cups canned red beans, drained and rinsed; 1 teaspoon salt; ½ teaspoon fresh ground black pepper; 1 bay leaf; ½ cup chicken broth

Servings: persons

1 tablespoon vegetable oil
2 lbs andouille sausages or 2 lbs Polish sausage, cut into 1/2 inch rounds
1 cup chopped onion
1 cup chopped celery
2 garlic cloves, minced
1 cup chopped green bell pepper
1 teaspoon cayenne
½ teaspoon salt
1 ½ cups long-grain rice
3 ¾ cups chicken broth
chopped green onion, for garnish
1 tablespoon olive oil
1 cup chopped onion
½ cup chopped celery
½ cup chopped red bell peppers or ½ cup green bell pepper
3 garlic cloves, minced
4 cups canned red beans, drained and rinsed
1 teaspoon salt
½ teaspoon fresh ground black pepper
1 bay leaf
½ cup chicken broth

1
Make the Red Bean Crustheat the oil in a 4-quart saucepan; add in the onion, celery, chopped pepper, and garlic; stir/saute until the onion is translucent, about 4 minutes.
2
Add in the beans, salt, pepper, and bay leaf, stirring to combine; slowly pour in the broth, and simmer for 30 minutes (may refrigerate the beans until ready to proceed).
3
Preheat the oven to 375; in a 12-inch saute pan, heat the oil; add in the sausage; stir/saute for 2 minutes; add in the onion, celery, garlic, green pepper, cayenne, and salt; stir/saute for 4-5 minutes until the onions begin to turn golden.
4
Add in rice and stir to coat it evenly.
5
Gradually add in the chicken broth, stirring up any browned bits from the bottom of the pan.
6
Transfer the rice mixture to a 13 x 9 inch casserole dish or a 4-quart casserole; bake for 15 minutes.
7
After 15 minutes, the rice should have absorbed most of the liquid; carefully spoon the Red Bean Crust over the top of the rice.
8
Bake for another 10 minutes until the rice is tender; garnish the casserole with the chopped green onion.

1318

kcal

Calories

Fat

170

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 2 lbs andouille sausages or 2 lbs Polish sausage, cut into 1/2 inch rounds, 1 cup chopped onion, 1 cup chopped celery, and more.

Yes, Creole Sausage and Rice Pie With Red Bean Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!