This warm, comforting stovetop dish comes together easily for a delicious family dinner. Made with long-grain rice, smoked sausage, white beans, tomatoes and bell peppers, this spiced Cajun stew is simple to prepare and sure to become a favorite.
With summer heat making ovens less appealing, this stovetop meal is perfect for busy nights. It’s built from pantry staples and fresh vegetables: smoked or andouille sausage, bell peppers, onion, garlic, chopped tomatoes, cannellini beans and a quick-cooking long-grain rice. The rice cooks fluffy and tender in about 10 minutes on the stove, while the stew simmers to develop flavor.
This recipe was born from a quick pantry-and-fridge check while moving, and it proved to be a hearty, healthy meal ready in about 30 minutes. The smoky sausage and Cajun seasoning balance nicely with creamy cannellini beans and bright summer tomatoes. It’s family-friendly and even won over a picky toddler at the dinner table.
The method is straightforward and great for getting kids involved: have them wash vegetables, help stir, or measure spices. Cooking together encourages children to try new flavors and take pride in the meals they helped make.
To prepare, cook a packet or bag of rice according to the package instructions. While the rice cooks, heat olive oil in a large, heavy-bottomed pot over medium heat. Add diced onion, minced garlic and diced bell peppers and sauté until softened and fragrant. Add sliced smoked sausage and cook until heated through. Stir in chopped tomatoes and drained cannellini beans, then season with salt, black pepper and cayenne to taste. Cover and simmer for about 20 minutes, stirring occasionally. For a thinner, soup-like stew, add warm water or chicken broth a little at a time until you reach the desired consistency; simmer longer if you need to reduce excess liquid. When the stew is heated through, stir in the cooked rice and warm for an additional 3–5 minutes. Serve in bowls and garnish with chopped green onions if desired.
This recipe is flexible: swap different colored bell peppers, use your favorite smoked sausage, or add extra cayenne for more heat. It’s a satisfying one-pot meal that stretches ingredients and delivers big flavor with minimal effort.
Cajun Sausage, White Bean and Rice Stew
Ingredients
- 1 bag long-grain boil-in-bag rice
- 1/4 cup olive oil
- 1 small yellow onion, small diced
- 3 cloves garlic, minced
- 1/2 medium green bell pepper, diced
- 1/2 medium red bell pepper, diced
- 1/2 medium yellow bell pepper, diced
- 1 1 lb. smoked or andouille sausage, sliced
- 3/4 teaspoons kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon cayenne pepper, or more, to taste
- 3 Roma tomatoes, deseeded and chopped
- 2 15 oz. cans cannellini beans, drained and rinsed
- 3-4 green onions, chopped, optional
Instructions
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If cooking with children, have them wash and dry the vegetables.
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Cook rice according to package directions for stovetop or microwave. Remove from the bag, transfer to a bowl and set aside.
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Warm a large, heavy-bottomed pot over medium heat and add olive oil. When hot, add onion, garlic and bell peppers. Cook, stirring occasionally, until vegetables are soft and fragrant, about 10 minutes. Add sausage slices and cook 2–3 minutes until heated through. Season with kosher salt, black pepper and cayenne pepper to taste. Stir in chopped tomatoes and drained beans, then cover and reduce heat to a simmer. Cook, stirring occasionally, for 20 minutes.
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Add the cooked rice to the pot and simmer until everything is warmed through, about 5 minutes. If you prefer a thinner stew, add small amounts of warm water or broth until the desired consistency is reached.
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Ladle into bowls and garnish with chopped green onions if desired. Serve warm.
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Enjoy!
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