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    Home » What We're Eating » Dump-and-Bake Sausage, Red Beans and Rice Casserole

    Dump-and-Bake Sausage, Red Beans and Rice Casserole

    Published: Aug 21, 2018 by Blair Lonergan

    Jump to Recipe
    Just 5 ingredients and 10 minutes for this dump and bake sausage with red beans and rice casserole
    Red Beans and Rice with Smoked Sausage for an easy dinner recipe

    With just 5 simple ingredients and about 10 minutes of prep, this Dump-and-Bake Sausage, Red Beans and Rice Casserole is an easy dinner recipe for your busy weeknights. The quintessential New Orleans favorite is a flavorful, comforting, and kid-friendly one dish meal!

    Dump and Bake Sausage Red Beans and Rice Casserole

    My 3 boys have officially returned to school, which means that our schedule has drastically changed from the slower days of summer!

    Instead of quiet mornings at home and afternoon pool dates, we've now transitioned into the craziness of fall: complete with 3 different soccer teams to juggle, 3 different sets of homework to keep track of, and all of the other volunteer and work-related commitments that have picked back up again. To say that my schedule is full would be an understatement!

    Red Beans and Rice Recipe Easy

    These days, after I pick the kids up from school, we usually have about an hour and a half at home before we're rushing back out the door. That means that I need to get dinner prepped, the kids fed, homework completed, and outfits changed in this short amount of time -- just so that we can make it to the practice fields by 5:30.

    That's why dump-and-bake meals are a necessity in my life right now. Without help from Zatarain's products like this Red Beans and Rice Mix, we'd be heading to the drive-thru more often than I'd like to admit!

    Zatarains red beans and rice mix

    Dinners made with Zatarain's include real, wholesome ingredients that aren't just full of flavor, but that will also keep your family full and healthy!

    5 ingredient sausage with red beans and rice casserole

    HOW DO I COOK RED BEANS AND RICE WITH SAUSAGE?

    This easy dump-and-bake version of red beans and rice combines smoked sausage, veggies, and a zesty rice mix in one dish for a quick dinner any night of the week.

    You'll only spend about 10 minutes prepping the ingredients, and then you can pop the casserole in the oven while you tackle the rest of your to-do list. Dinnertime doesn't have to be stressful...I promise!

    Bowl of red beans and rice with sausage

    Here's how you can assemble one of our favorite Cajun meals in just minutes:

    First, slice smoked sausage into rounds. This fully-cooked meat adds so much flavor to the dish, and the extra protein turns the red beans and rice into a satisfying entrée.

    sliced smoked sausage for red beans and rice

    Every good southern casserole needs to include the "holy trinity" of Creole cooking: bell peppers, onion, and celery.

    Holy trinity vegetables for red beans and rice

    Once the ingredients are chopped, you simply combine everything in your dish (or in a separate bowl).

    By using this Zatarain's Rice Dinner Mix, there's no need to spend time measuring out spices because they have already been carefully selected, harvested and added to preserve flavor. Plus, the 100 U.S. grown, parboiled long grain rice isn't made with fillers like other grocery store rice mixes. It's quality rice that will still be good the next day as leftovers (if you have any)!

    Ingredients for dump and bake red beans and rice with sausage

    Add plenty of water for the rice to absorb as it bakes,

    Pouring water over bowl of ingredients for red beans and rice casserole

    and give it a good stir.

    Bowl of ingredients for red beans and rice

    Then just dump-and-bake! It looks like a lot of liquid, but the rice will soak up most of that water as the casserole cooks.

    Casserole dish with raw ingredients for red beans and rice

    The end result is a rich, hearty, and satisfying dinner recipe that accommodates your family's hectic schedule. What more could we ask for?!

    baked red beans and rice

    I hope that you'll stash these 5 basic ingredients in your kitchen to help with cozy last-minute meals this season! And while you're at it, pick up a couple of other boxes of Zatarain's Rice Mix to keep in your pantry. The packages are a perfect shortcut for even more easy recipes like Slow Cooker Chicken & Shrimp Jambalaya or Shrimp & Veggie Cilantro Lime Rice.

    one dish meal of red beans and rice with sausage and vegetables

    Print Pin
    3.25 from 4 votes

    Dump-and-Bake Sausage, Red Beans and Rice Casserole

    You only need 5 ingredients and about 10 minutes of prep for this easy Dump-and-Bake Sausage, Red Beans and Rice Casserole!
    Course Dinner
    Cuisine Southern
    Keyword casserole, rice, sausage
    Prep Time 10 minutes
    Cook Time 55 minutes
    Total Time 1 hour 5 minutes
    Servings 4 people
    Calories 494.2kcal
    Author Blair Lonergan

    Ingredients

    • 14 ounces smoked sausage, cut into ¼-inch rounds
    • ½ cup diced onion
    • 1 green bell pepper, diced
    • ¼ cup diced celery
    • 1 package (8 ounces) Zatarain’s Red Beans and Rice mix
    • 2 ½ cups water
    • Garnish: sliced green onion and/or fresh parsley

    Instructions

    • Preheat oven to 400 degrees F. Spray an 8-inch or 9-inch square baking dish with cooking spray.
    • In the prepared dish (or in a separate bowl), stir together all of the uncooked ingredients until completely combined.
    • Cover tightly with foil and bake for 50 mins.
    • Remove foil, stir, and return to the oven (uncovered) for 5-10 more minutes, or until rice is tender and most of the liquid is absorbed.
    • Fluff with a fork, allow to sit for about 5 minutes, garnish with sliced green onion and/or parsley, and serve!

    Notes

    Cooking for a Larger Family? Double the ingredients and bake the casserole in a 9 x 13-inch dish. The rest of the cooking instructions remain the same.

    Nutrition

    Serving: 1/4 of the casserole | Calories: 494.2kcal | Carbohydrates: 41.7g | Protein: 21.6g | Fat: 26.8g | Saturated Fat: 11.4g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 12.9g | Cholesterol: 66.5mg | Sodium: 2171.3mg | Potassium: 284mg | Fiber: 5.3g | Sugar: 2.5g
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    Reader Interactions

    Comments

    1. Victoria Giang

      August 23, 2018 at 2:08 pm

      I love rice. Your recipe sounds Yum Yum, Blair. Can't wait to try it.

      Reply
      • Blair

        August 23, 2018 at 3:08 pm

        Thank you, Victoria!

        Reply
      • Heather McColl

        August 10, 2021 at 2:47 am

        Can this be done in the crockpot?
        My Family loves the crockpot. They get worried if its not on!

        Reply
        • Blair

          August 10, 2021 at 5:36 am

          Hi, Heather! Yes, I think you can probably make this in a slow cooker, but I haven't tested the recipe to be able to give you the specific cooking time. I would look at other similar Crock Pot recipes with rice so that you can gauge how long the rice might need to cook through. Let me know if you give it a try!

          Reply
    2. Meg

      August 26, 2018 at 7:50 pm

      I didn't have the red beans and rice Zatarans but I did have the Jambalaya, so I used that package along with the rest of the ingredients. It turned out excellent!

      Reply
      • Blair

        August 27, 2018 at 5:13 am

        That's a great idea, Meg! Now I want to try it with the Jambalaya! 🙂

        Reply
    3. Angelina

      August 27, 2018 at 1:47 pm

      1 star
      Waaay too salty! The sodium content in this dish is through the roof! Using shortcut ingredients from a box tends to be. I've made Chef Kevin Belton's recipe (from scratch), and it was much tastier & healthier. Sometimes, 'easy' doesn't translate into 'good'.

      Reply
      • Blair

        August 27, 2018 at 1:51 pm

        Hi, Angelina! If you're concerned with the sodium content, Zatarain's does offer a reduced sodium version of their Red Beans and Rice mix, too. 🙂

        Reply
        • Angelina

          August 27, 2018 at 9:37 pm

          Thanks Blair, I didn't see it here. I'm sure that will help if I can find it.

          Reply
      • Shelzp

        April 15, 2019 at 5:15 pm

        To reduce the salt you can bulk up this or any other recipe with a pound or two of produce. I always like to add it to make a recipe much bigger and get extra vegetables into the meal. In this case I add them at the end along with extra liquid if needed. I keep several bags of frozen ready...I realize some folks don’t think they’re as good as fresh but I’m not positive about that because they’re basically frozen almost immediately after being picked so to my thinking they’re fresher than fresh unless of course if ya garden yourself. ????

        Reply
      • GWENDOLYN BLACKMAN

        July 15, 2020 at 9:42 pm

        Zatarains is salty and I looked at the sodium content for this recipe and almost fainted. Will have to find an alternative.

        Reply
      • Jayme

        September 26, 2020 at 1:19 pm

        Zatarains makes a lower sodium version of the same mix

        Reply
        • Blair

          September 26, 2020 at 4:45 pm

          Great tip, thank you!

          Reply
    4. Patricia Litt

      August 30, 2018 at 11:53 pm

      Your meals are so delicious. We live on them. Can't wait to try this one.

      Reply
      • Blair

        August 31, 2018 at 5:05 am

        Thanks so much, Patricia! That's wonderful to hear. I hope you enjoy!

        Reply
    5. Breeze Alvarado

      September 04, 2018 at 10:15 pm

      I made this for dinner tonight. The flavor is very good but as someone mentioned above "way too salty. So glad I didn't add any other seasonings. I fixed corn bread with it. Yeses all around the table.I will try this again but looking for low sodium. I also used kielbasa.

      Reply
      • Blair

        September 05, 2018 at 5:31 am

        Awesome! Definitely check out the lower sodium version, Breeze! Thanks!

        Reply
    6. Nancy

      September 19, 2018 at 9:58 pm

      I made this for our dinner tonight since I just had a box of the low sodium box in the pantry just sitting around.. I also didn't have celery and Bell peppers! I did use better than bouillon with my water thinking that it was "lower sodium" that it may needed an extra boost. I was wrong! I should have left it alone because of the sausage but otherwise this was delicious served with my homemade rolls. This was the easiest meal that I have served this week and this will be in my rotation. Thanks!
      PS: this is a five star recipe but the website won't let me enter it!

      Reply
      • Blair

        September 21, 2018 at 5:25 am

        Wonderful! Thanks, Nancy! So glad that you enjoyed it. Thank you for letting me know!

        Reply
    7. Patti

      March 08, 2019 at 4:15 pm

      5 stars
      Love this! Yes used spicy sausage and cook it then add to the pan. I also prefer yellow or red bell peppers. Overall, easy and delicious! Thank you!

      Reply
    8. Pete Fitzgerald

      December 19, 2019 at 11:17 am

      2 stars
      I made this dish this past Sunday, I love making it, it smelled awesome and it tasted good, but the issue I had was I could only eat a small amount the salt level was so off the chart it took away from the dish. I will try it again and use my own blends of spices and rice and beans and let you know how it turns out.

      Reply
      • Blair

        December 19, 2019 at 12:14 pm

        Sounds good. Thanks, Pete!

        Reply
    9. Peter

      May 24, 2020 at 10:07 pm

      Well, trying it for the first time, and after 55 min it’s a bit of a soupy mess. We’ll let you know how it turns out.

      Reply
    10. Peter

      May 24, 2020 at 10:22 pm

      Ok - better now; more like a moist stew than a soup.
      Thanks - Peter

      Reply
    11. Meg

      May 25, 2020 at 10:15 am

      5 stars
      I always use this recipe with the jambalaya mix. I also do not like a lot of sale, so I try to use the low sodium option. As well as I use turkey or chicken sausages - these also come in lower sodium options which help a lot.

      Reply
      • Blair

        May 25, 2020 at 4:30 pm

        Sounds perfect, Meg! Thanks for taking the time to let us know about those other options, too!

        Reply
    12. Jayme

      September 26, 2020 at 1:24 pm

      For our crew, we always combine the jumbala and the red beans and rice and our sausage. Makes enough plus leftovers for lunch the next day!

      Reply
      • Blair

        September 26, 2020 at 4:45 pm

        YUM!

        Reply

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    Hey, I'm Blair!

    Welcome to my farmhouse kitchen in the foothills of Virginia's Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you'll find plenty of easy, comforting recipes that bring your family together around the table. It's down-home, country-style cooking!

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