Nick's Red Beans and Rice w/Turkey Sausage

4.6 of 5 (34)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 305.2
  • Total Fat: 11.0 g
  • Cholesterol: 37.4 mg
  • Sodium: 1,210.5 mg
  • Total Carbs: 37.7 g
  • Dietary Fiber: 7.8 g
  • Protein: 15.5 g

View full nutritional breakdown of Nick's Red Beans and Rice w/Turkey Sausage calories by ingredient


From Oct 2008 edition of Runner's World From Oct 2008 edition of Runner's World
Number of Servings: 6


    5 c. chicken stock
    2 c. brown rice
    1 green pepper, chopped
    1 red pepper, chopped
    1 onion, chopped
    2 cloves garlic, minced
    2 Tbsp olive oil
    12 oz smoked turkey sausage, cut into 1/2-inch coins
    2 15-oz cans kidney beans
    1 15-oz can diced tomatoes
    1 tsp thyme
    1 bay leaf
    Ground black pepper to taste
    Hot pepper sauce to taste


In a pot, bring stock and rice to a boil. Cover, reduce heat to low, and simmer until liquid is absorbed, about 40 minutes. Saute peppers, onions, and garlic in oil until softened. Add sausage and saute until brown. Add beans and one cup of bean liquid, diced tomatoes with juice, thyme, and bay leaf. Simmer uncovered for 20 minutes, stirring occasionally. Season with pepper and hot sauce. Add rice to bean mixture. Stir to combine. Remove bay leaf. Serves six.

Number of Servings: 6

Recipe submitted by SparkPeople user BREES2.

Member Ratings For This Recipe

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    3 of 3 people found this review helpful
    My family loves this recipe! I use Healthy Choice smoked sausage for fewer calories and sodium and add a teaspoon of Tony Chachere''s salt-free Creole Seasoning for an authentic creole taste. Makes plenty for leftovers! - 4/21/09

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    1 of 1 people found this review helpful
    Wonderful, very satisfying, although I did add 2 tsp of cajun spice instead of hot sauce. Will be making often. - 1/16/13

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    1 of 2 people found this review helpful
    I saw this recipe in runner's world too. I absolutely love it!! We make it about every other week. It ends up making way more than 6 servings so there are plenty to take for lunch the next day. - 1/5/09

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    Great idea - 5/31/20

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    This recipe is a big hit in my house! We especially love it with some hot sauce! The only change I've made over the years of making this recipe is to use 1 can of dark red kidney beans and I can of light red kidney beans. So good! - 6/12/19