Rice and Sausage Casserole

My rice and sausage casserole has a Cajun flair. Smoked sausage, long-grain rice and red beans bake up fluffy and flavorful in the oven.

Course Main, Main Course, Side Dish

Cuisine American

Keyword rice and sausage casserole, sausage and rice casserole

Prep Time 20

Cook Time 1

Servings

Calories 389kcal

4 tbsp unsalted butter
12 oz frozen Cajun style mirepoix a blend of chopped onion, celery and green bell pepper
14 oz smoked sausage halved and sliced
1 1/2 cups long-grain rice
15 oz light red kidney beans drained
2 1/2 cups chicken broth
1 tbsp Worcestershire sauce
2 tsp creole seasoning blend I use the green can
1/2 tsp salt
1/4 tsp black pepper

Preheat the oven to 350 degrees F.
Pour the uncooked rice and drained beans into the bottom of a 9x13 casserole dish.
In a large skillet over medium-high heat. Melt the butter. Stir in the frozen mirepoix and cooked until softened, 2-3 minutes.
Stir in the creole seasoning, salt and pepper and the chopped smoked sausage. Cook stirring occasionally until the liquid has mostly evaporated and the sausage is just starting to brown.
Pour the cooked sausage mixture into the casserole dish with the rice and beans. Gently pour the chicken broth and Worcestershire sauce over top. Use a spatula to gently stir together the mixture right in the casserole dish. Be sure to make sure the rice is submerged in the broth.
Bake at 350 for one hour. Serve immediately.