Step 1

First, prepare the rice by adding the rice, beef broth, cajun seasoning, and butter into a sauce pan and mix.

Step 2

Heat the rice over medium/high heat and bring to a boil.

Step 3

Turn the heat to low, cover, and let the rice simmer for 30-45 minutes.

Step 4

Next, heat a separate large dutch oven over medium/high heat. Add 1 tablespoon of olive oil.

Step 5

When the olive oil is fragrant, add the chopped andouille sausage to the pan and cook until browned on one side (2-3 minutes). Remove the sausage from the pan.

Step 6

Add the second tablespoon of olive oil to the dutch oven and then add the onion and salt. Use a spatula to scrape any browned bits from the andouille sausage from the bottom of the pot.

Step 7

Sauté the onion for 3-4 minutes and then add the garlic and green pepper. Sauté for an additional 4-5 minutes.

Step 8

Finally, add the beans, diced tomatoes, cajun seasoning, hot sauce, tomato sauce, broth, and salt to the dutch oven, mix, and bring to a boil over medium/high heat.

Step 9

Turn heat to low and let it simmer for 30 minutes, stirring occasionally.

Step 10

When the rice is done (it’s ok if it’s a little al dente) add the rice and sauteed andouille sausage to the bean mixture and mix until combined.

Step 11

Once all the ingredients are combined let them simmer over low/medium heat for 10 additional minutes.

Step 12

Remove from heat and serve. Option to top with Greek yogurt and shredded cheddar cheese.