One-Pot Sausage and Red Rice – An easy creole recipe with only a few ingredients. It’s a delicious twist on Jambalaya!
This One-Pot Sausage and Red Rice came about from a family favorite dish called Sausage and Red Gravy. It’s one of the most cost-friendly and time-friendly dishes we make. I decided to take all those ingredients and make it even easier! I cooked the rice together with it to make a one-pot meal since I know you guys love them!
It starts out just like Jambalaya minus the pork or chicken. I love cooking dishes where the rice is added while cooking. Who wants to clean a second pot? Plus, cooking in one pot truly flavors your food since the rice will absorb the delicious tomato gravy made from all the juicy bits from browning the sausage and veggies.
You end up with a big pot of goodness!
How to make One-Pot Sausage and Red Rice:
- Brown your sausage. Remove.
- Brown your onions and peppers.
- Add sausage, tomato sauce, rice, and water.
- Let mixture come to a boil and reduce to low.
- Simmer covered and then enjoy! EASY!
Tips for Cooking One-Pot Meals with Rice:
- I use a medium-grain rice. Increase cooking time for a long-grain rice.
- After adding rice and bringing it to a boil, make sure to reduce heat to LOW.
- Do not lift the lid to check the rice before 20 minutes.
- If after 20-25 minutes, rice is still not cooked, add a little more water and cover for 5 more minutes.
One-Pot Sausage and Red Rice
Ingredients
- 1 pound smoked pork sausage
- 1 onion, chopped
- 1 small green bell pepper, chopped
- 1 tsp creole seasoning
- 2 8 oz cans of tomato sauce
- 1 1/2 cups water
- 2 cups medium-grain rice
Instructions
- In a large pot, brown sausage over medium-high heat. Remove from pan to a paper towel-lined plate.
- Add onions and bell peppers. Season with 1/2 tsp. creole seasoning. Saute for about 7 minutes or until onions become translucent.
- Add sausage back to pot. Add in tomato sauce, water, other 1/2 tsp. of seasoning and rice. Bring to a boil and then cover and reduce heat to low. Cook on low for 20 to 25 minutes.
- Lift lid to stir and check to see if rice is cooked. If not, add a little more rice and then cover and cook for 5 more minutes.
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Ideas for Dessert:
Looking for other One-Pot Dishes?
One-Pot Cajun Black-Eyed Peas & Rice
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Sounds wonderful! This basic dish with a few differences is a staple in the Lowcountry. We coastal Georgians call it Savannah Red Rice. It’s also known as Charleston Red Rice up north in South Carolina 🙂 Also just Red Rice or even Gullah Red Rice. It originated with the Gullah / other slaves in the rice fields of the south. You have the same foundation, ours is just a bit heartier with some extra flavors. Yours is better for a quick weeknight meal where ours takes a bit longer & I do it in big batches to freeze when I do make it:) We start with bacon, cook the veg (trinity-onion, pepper, celery) in the rendered fat also add bay leaf, and various ingredients for some spice & heat. Your creole seasoning is spot on there. Most often here we use Cayenne and Tabasco.. And recipes vary but most folks use a crushed or even break up whole tomatoes to give it a hearty texture. Makes sense considering most folks that first cooked it would have been using fresh tomatoes – no store bought canned ones then! The entire dish is cooked slowly, like a pilaf , often finished in the oven. Low slow cooking allows the long grain rice to soak up the goodness of the flavors into each individual grain.. Good cooks and fancy chefs alike have argued over which cooking method is best forever! Most native families have their own personal versions which makes it a wonderful part of the southern culture. Traditionally, no matter how it’s cooked the finished dish is moist on top and in the middle but almost has a “crunchy’ bit at the bottom. The cardinal rule is don’t lift the lid til it’s done :). Which means you have to get real good at knowing just how much liquid you need to keep it going all the way thru- the true test of any good cook making a rice dish. If you don’t know then you gotta open it to check the fluid!! The basic recipe only has bacon in it but is made with various additions from sausage to shrimp and even ham at times. It was really what my mama called “poor people food”. You made it with whatever veg and meat (if any) you could get your hands on. Today it’s one of the most iconic southern dishes, much like it’s cousin Jambalaya! Well, don’t I feel silly!?! I just scrolled back up and saw your reference to Paula (Deen). I imagine you have seen her recipe for it so I guess I just explained stuff you already know 🙂 Ah well, it was fun for me to share. I’m actually off to make a pot today! Enjoy!
Hi Donna! Love the idea of bacon! Thanks for sharing how it’s similar to your neck of the woods! These types of recipes are always my favorite 🙂
Can kielbasa be substituted? I had never used the Creole/Cajun seasoning before I tried one of your recipes – loved it – now I look for recipes that use it.
For the rice what do you use – not certain what medium rice is – is it similar to Uncle Bens regular long grain rice?
Sorry if this is a duplicate message – I received a “fatal” error message on my first one. Not certain what a “medium rice” means?
I have tried multiple times, but my rice never stops being crunchy no matter how long I cook or water I add.
Hi Sam! What kind of rice are you using? Sometimes this makes a difference. You may need more water.
I tried multiple times with long grain and with short grain rice. Neither cooked thoroughly.. I’ve tried adding more water and literally let it cook for an hour longer and the rice never got soft. The flavor is spot on, but I wish I knew what I was doing wrong with the rice.