Red Beans and Sausage

Warm, comforting with a sweet hot smokey taste. Pick the gluten free sausage you like best for this comfort food meal.

Serve with a side of cornbread with melting butter. Yum!

Red Beans and Sausage


1 (14-oz) pkg smoked gluten free sausage, chopped ( we used Aidells brand)
1 Tbsp butter
1 cup shredded carrots
1 cup chopped celery
1 cup chopped onion
2 (16-oz) can red beans, drained and rinsed
1 (16-oz) can dark red beans, drained and rinsed
3 cups gluten free beef broth
1 (15-oz) can fire-roasted diced tomatoes ( we used Muir Glenn brand)
1 bay leaf
1 tsp seasoned pepper
1/2 to 1 tsp Creole seasoning


Cook sausage in a Dutch oven or large stockpot over medium-high heat until lightly browned.

Remove and drain on paper towels, save the drippings in the pan. Add the butter to the pan and then toss in the carrots, celery, and onion, and cook for  5 to 7 minutes or just until tender.

If you want a smoother texture, mash one can of drained red beans otherwise just toss them in. Add the beans, broth, the rest of the ingredients, and 1/2 cup water.

Cook, stirring occasionally, for another 30 to 40 minutes so the flavors can blend together. Add additional water, if necessary, to desired consistency; stir in salt to taste. Fish out the bay leaf and toss it before you serve. Nobody wants to chomp down on a whole  bay leaf , trust me.

Serves 6

Be sure to make that cornbread with this. If you make your dish a little soupier, you can crumble the cornbread in the bottom of your bowls first and then ladle the soup on top. Awesome stuff.

Team Your Gluten Free Kitchen

photo courtesy of Emeals
ecipe adapted from Emeals

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