By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
210 cal · 30 min
Creole Fried Rice
Recipe GLPR1103e0076c546a
A vibrant, one-skillet Creole fried rice packed with andouille sausage, colorful vegetables, and kidney beans. Seasoned with authentic Creole spices and finished with fresh green onions and hot sauce for an extra kick of flavor.
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Ingredients
2 tbsp Canola oil
8 oz Andouille sausage, thinly sliced
1 Large onion, chopped
1 Large green bell pepper, chopped
3 Garlic cloves, minced
1 tbsp Creole seasoning
4 cups Cooked white rice
1 15 oz can Canned kidney beans, rinsed and drained
2 tbsp Tomato paste
Green onions, sliced, for serving
Hot sauce, for serving
Directions
Heat the canola oil in a large skillet over medium-high heat. Add the sliced andouille sausage and cook until lightly browned, about 3 to 4 minutes, stirring occasionally. Transfer to a plate and set aside.
In the same skillet, add the chopped onion and green bell pepper. Sauté for 4 to 5 minutes, stirring frequently, until softened. Add the minced garlic and Creole seasoning, cooking for about 1 minute until fragrant.
Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly. Add the cooked rice, breaking up any clumps, and mix well with the vegetables and seasonings.
Return the cooked sausage to the skillet along with the rinsed and drained kidney beans. Toss everything together until evenly combined and heated through, about 2 to 3 minutes.
Divide among serving bowls and top with sliced green onions. Serve with hot sauce on the side for guests to adjust the heat level to their preference.
Comments
Creole Fried Rice hits a real sweet spot for a Charlotte weeknight. Andouille sausage and creole seasoning are standard at any Harris Teeter or Food Lion, kidney beans and tomato paste are shelf staples, and the aromatics (onion, garlic, bell pepper, green onions) are always available and cheap. The stated 30 minutes is honest if you're starting with cooked rice; cold leftover rice from the night before is the move here, which most households have. Cost per serving lands around $1.50–$1.75 once you factor in the sausage, which is the main expense, but the dish feeds eight and reheats beautifully for lunch boxes. The real strength is that it's unfussy, comes together in one pan, needs no second shopping stop, and feels Southern without being precious about sourcing.
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