Red Beans and Rice with Smoked Turkey Sausage


This recipe comes from the Cooking Light, October 2007 issue. It was pretty good, and the kids liked it. -s said it tasted like red beans and rice, which he likes, but he likes his spicier. So if we make it again, we need to buy regular Tobasco sauce for him to use. I wouldn’t want to make the actual dish spicier, because then it wouldn’t be kid friendly.


  • 2 cups dried small red beans
  • 1 teaspoon olive oil
  • 2 cups chopped onion (about 1 large)
  • 3 garlic cloves, minced
  • 10 cup water
  • 2 tablespoons salt-free Cajun seasoning
  • 3/4 teaspoon kosher salt
  • 2 bay leaves
  • 3/4 pound smoked turkey sausage, thinly sliced
  • 3 cups hot cooked long-grain rice
  • Chopped green onions (optional)


  1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours (I let them soak overnight). Drain beans.
  2. Heat oil in pan over medium-high heat. Add onion and garlic to pan; sauté for 4 minutes. Stir in beans, 10 cups water, and the next 4 ingredients (through sausage); bring to a boil. Reduce heat, and simmer 1 1/2 hours or until bean mixture thickens. Serve over rice. Garnish with green onions, if desired.

Red Beans and Rice with Smoked Turkey Sausage:


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