If you are looking for an easy gluten free dinner with just a few simple ingredients, you will love this easy cajun rice with sausage and beans. It cooks up in under 30 minutes.
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I often make this meal because my son loves it. It is hearty and full of flavor, and you can make a big pot pretty quickly! When he is busy with school and homework, he loves to have something in the refrigerator that is easy to heat up. His homework load is huge, and he often grabs leftovers to fuel his studying.
All you need is one pot and a few simple ingredients to make this easy gluten free family dinner recipe.
This is a popular recipe to serve during Mardi Gras. If you are celebrating Mardi Gras, check out my Gluten Free Mardi Gras Recipes.
Why my family loves this cajun rice and beans recipe:
- This cajun rice with sausage is full of healthy ingredients and tastes incredible.
- You can make this a vegan cajun rice with beans if you omit the sausage.
- All you need is one pot, so clean-up is so easy!
- It is naturally gluten free and dairy-free.
- It is a great budget meal! You know how expensive gluten free can be! If you are looking for easier gluten-free, budget-friendly recipes, I have a lot of inexpensive gluten free meal ideas.
This is one of my favorite recipes. I make it all the time, with the following changes. I use Italian sausage, and I use a bag of frozen peppers and onions. This recipe is excellent.”
davida, blog comment
Allergen Information:
This homemade cajun rice and beans recipe is gluten-free, egg-free, dairy-free, soy-free (check your sausage brand to verify), and oat-free.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Rice – You can use white or brown rice to make this recipe. I typically use Jasmine rice, but any medium-grain rice will work well. Note brown rice will take a bit longer to cook.
- Sausage – Be sure the sausage you use is gluten free. I like to use Aidelle’s Andouille cajun sausage.
- Diced tomatoes – I use canned diced tomatoes. Use regular or fire-roasted.
- Chicken broth or water (not pictured, but you can use either one.)
- Zatarain’s Cajun Seasoning – This seasoning is gluten free and works really well in this recipe. You can also make homemade cajun seasoning.
Step-By-Step Photos and Directions:
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Step 1: Add the oil, onion, and green peppers to a Dutch oven or large pot. Heat over medium heat until the onions start to soften. You can use mini green peppers chopped in rounds or a big bell pepper.
HINT: You can use any color of bell pepper you like.
Step 2: Add the sausage and cook for 3 minutes.
Step 3: Add the diced tomatoes, uncooked rice, rinsed canned beans, and seasonings to the pot.
Step 4: Add the broth. Stir and cover the pot. Bring it to a boil, then turn the heat down to low to simmer.
Step 5: Cook until the liquid is absorbed and the rice is cooked. Serve it hot.
Leftovers are easy to store in an airtight container. It will keep fresh in the refrigerator for up to 4 days. This dish can be frozen in a freezer-safe container for up to 3 months. To thaw, heat it in the microwave.
Tasty flavor variations:
- Add leftover rotisserie chicken or shrimp towards the end of cooking for a protein boost.
- Use a different type of bean, like kidney beans or white cannellini beans.
- Add in some cayenne to make it spicy!
You may also love this one-pot Gluten Free Hamburger Helper recipe!
Frequently Asked Questions:
I like to use Aidelle’s sausage. Johnsonville is another good alternative. Always check the labels to ensure the sausage is gluten free.
I love to serve either gluten free cornbread or gluten free biscuits with this cajun rice and beans recipe.
This recipe is not soupy, so you do not need any thickener to make it.
Cajun sausage does have some spice, though the level of spiciness depends on the brand.
More Gluten-Free Dinner Recipes:
- Gluten Free Paella
- Padron Pepper Chili
- Gluten Free Air Fryer Catfish
- One Pot Gluten Free Italian Pasta
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know it’s delicious. Thank you!
Cajun Rice and Beans with Sausage
Ingredients
Method
- In a Dutch oven or large pot, add 1 tablespoon canola oil, 1/2 cup diced onion, and 1/2 cup diced bell pepper. Heat over medium heat until the onions start to soften. You can use mini green peppers chopped in rounds, or you can use a big bell pepper.
- Add in the 1 1/2 cups sliced andouille sausage and continue to cook for 3 minutes. Stir frequently.
- Add in a 14.5 ounce can diced tomatoes,2 cups rice, rinsed 15 ounces black beans, 3 teaspoons cajun seasoning, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to the pot.
- Add in 3 cups chicken broth and 1 cup water. Stir and cover the pot. Bring it to a boil, then turn the heat down to low to simmer.
- Cook until the liquid is absorbed and the rice is cooked. Serve it hot.
Nutrition
Notes
- You can use any medium grain rice. I like to use Jasmine rice.
- Chicken broth can be regular or low-sodium.
- Be sure the sausage you use is gluten free. I like to use Aidelle’s brand.
- You can use any color bell peppers in this recipe.
- Zatarain’s makes a great cajun seasoning that is gluten free. If you use a different one, be sure to read the label to ensure it is gluten free.
- You can use any canned bean (kidney, white kidney, pinto, etc.) Just be sure to rinse the beans in a colander before adding them to the pot.
- This recipe will keep fresh for up to 4 days in the refrigerator. Store it in an air-tight container in the refrigerator.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
very good! I cut the recipe in half because there are only 2 of us and I used bhutanese red rice, rotel instead of tomatoes. red rice takes longer but was worth it
I am so glad you were able to cut the portion to fit the two of you. Thank you so much for coming back to leave a review.
Thank you, Sandi! I’ve tried numerous beans and rice recipes to no avail. This one is a keeper! My modifications – I used only 1 cup of rice to have a more even ratio of beans to rice, used one can of low sodium chicken broth, left the sausage out. My husband liked it and said I could make it again if I cut back on the Cajun spice 😀(it was a little hot for us).
Thank you so much for the compliments, Carol. I am so glad this is going on your make again list!
The top recipe calls for 3 cups chicken broth, then when reading instructions it calls for 3 more cups and 2 cups water. Is that a mistake ?
Hi Pauli, I am not sure where you see 2 cups of water. The recipe calls for 3 cups chicken broth and 1 cup water. The rice absorbs it during cooking.
My recipe is adding 3 cups of chicken broth with the tomatoes , black beans and seasoning , then the next paragraph is adding 3 cups of chicken broth and one cup on water
I only see adding the chicken broth listed once. If you see it duplicated, could you please send a photo of what you are seeing? My email is admin @ fearlessdining.com
Ooooh, Thanks for sharing! Will try
You are very welcome! Let me know how you liked it.
This is a wonderful recipe thank you for sharing it!! 🤗
I am so glad you loved this dinner recipe. Thank you!
My husband and I both love this meal. I follow the recipe pretty closely, but use Tony Chachere’s Creole Seasoning instead (personal preference). We always have leftovers and enjoy them for lunch. I love the one pot for cleanup. I think I’ve added a second can of beans before, and it was great. 2 cups is a lot of rice, so there’s room to add more veggies into the dish.
I am so glad you loved this recipe. It is good to hear Tony chachere’s Creole worked well!
So easy and delicious. I have made it with kielbasa, chorizo, and andouille. Always delicious no matter which I choose to use.
I like to vary the sausage types as well. I am so glad you enjoyed this meal.
cajun rice & beans – sounded delicious but was even tastier than expected. absolutely delicious. as I live in Spain I had to replace the sausage with chorizo but it was gorgeous. my partner even went back for more. thank you again
Hi Eve, the chorizo sounds delicious. I will have to try that next time. Thank you so much for your note. I am so glad you and your partner enjoyed the recipe!
This is one of my favorite recipes. I make it all the time, with the following changes. I use Italian sausage, and I use a bag of frozen peppers and onions. This recipe is excellent.
I am so glad you enjoy this recipe. My son loves it and we often make it for him. I want to add leftover rotisserie chicken to it the next time I make it.
Hi, I tried making this and it tasted great but I had trouble with the rice. It didn’t cook through, so I kept adding more broth and cooking longer, and eventually it turned to mush. The only potential issues I see were that I doubled the recipe, only had a non tightly fitting lid on my pot, and that the 1 cup of water wasn’t mentioned in the instructions, so I didn’t put it in. Any thoughts on how to have the rice come out better next time? thanks!
Hi Matthew, Thank you for your note. I haven’t seen this happen. Can I ask what type of rice you used? I typically use Jasmine, but Basmati also works well. Brown rice would need more liquid. I clarified in the ingredients to be more specific when to add the water.
Simple, easy, and delicious. The ratio of rice to bean was off. Next time I make it (very soon) I will add a second can of beans. I used turkey sausage (worked very well here) because that’s what I had on hand when googling recipes but will use the andouille next time.
Thank you so much for coming back. The beauty of this recipe is that it can be varied in many ways. I often use Aidelle’s Italian sausage too.
This was a quick and easy recipe to follow that made for a great weeknight meal before kids’ sports practices. We made a batch of cornbread to accompany the meal. It was a hit with all 3 kids and shook up our weekly meal routine.
Serving this with cornbread is such a great idea. I am so glad everyone loved it!
I made this a few days ago using Italian sausage, because I didn’t have any Andouille. It was awesome.
I am so glad the Italian sausage worked! Thank you for coming back to let us know so others can make this switch if needed.
DELICOUS! I increased the veggies from the recipe and I couldn’t find andouille sausage at my grocery so I used hot Italian sausage. The flavor expodes! Its even better the second day! No wonder your son loves it! Suggestion.. put a broth pic in the picture ingredients. Luckily I had some bullion to make some broth. I get so busy that I will find a recipe, look at the ingredient requirements as I shop and jump into the recipe when I get home.
I am so glad you loved the recipe, Mike. Thank you so much for coming back to let me know. I love you add more veggies to this. I need to try that next time!
What is the 1 cup of water for?
I use it with the chicken broth. The rice absorbs the liquid while this cooks.