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Chicken Sausage + Beans Over Rice {Gluten Free}

Chicken Sausage and Beans

Chicken Sausage + Beans Over Rice {Gluten Free}

The newest recipe on the blog is this delicious chicken sausage + beans over rice (or quinoa if you desire!). It has this amazing cajun flare and super nourishing! This recipe is made by one of our dietitians Farrah Oxley and Lahana followed up by making it to take these amazing pictures and she tweaked the recipe a tad bit while she was cooking with things that she had on hand.

This recipe should be done in a pot if you’re using the recipe as is, but if you follow the tweaks below, you can use a deep skillet!

Tweaks on this chicken sausage + beans:

  • Instead of using dried beans, Lahana used organic canned beans. When you use canned beans, you’ll use less liquid (She used only 2 cups of bone broth).
  • Because she used less liquid, she also used less spices. She did 2 Tbsp of cajun seasoning versus the 4 Tbsp. This also helped reduce the ‘spice’ (for all you people that can’t handle spice, we understand!)
  • Farrah made this with over quinoa, so if you can’t do rice or like rice, quinoa is a great option!
  • If you need to buy cajun seasoning, this is the one that I used!

When you make this recipe, tag us on Facebook or Instagram at @nuvitruwellness, so we can see your beautiful creation!

If you’re ready to make this healthy lifestyle stick + personalized to you, head over to Farrah’s Services page to schedule a free phone call to see how we can help you!

Chicken Sausage and Beans in bowl

Chicken Sausage + Beans {Over Rice}

Prep Time15 minutes
Cook Time1 hour 15 minutes
Servings: 6 Bowls


  • 1 lb Red Kidney Beans Dry (If you have canned, look at the notes above)
  • 12 Oz Chicken Sausage Cut into 1 inch pieces
  • 2 Tbsp Olive Oil
  • 1 Onion Chopped
  • 1 Green pepper Chopped
  • 3 Celery Stalk Chopped
  • 4 Garlic Cloves Minced
  • 4 Tbsp Cajun Seasoning
  • 1 Tbsp Sea Salt
  • 1 Tsp Black Pepper
  • 1 Tsp Cayenne Pepper (Optional)
  • 2 Bay Leaves
  • 6 Cup Chicken Broth (If using canned beans, see notes above to change the amount of chicken broth)
  • Rice Cooked, For serving


  • Place dry beans in a large bowl. Cover beans with water by several inches
    and soak overnight (or for at least 7 hours).
  • Drain + rinse beans.
  • Heat oil in large pot on medium heat. Add chicken sausage; brown sausage on
    both sides (~6 min). Remove sausage from pot and set aside.
  • Add onion, bell pepper, and celery to the pot. Cook until veggies soften. Stir in
    garlic cloves, Cajun seasoning, salt, pepper, cayenne pepper, and bay leaves.
  • Add soaked beans and chicken broth. Bring to a boil and then reduce heat to
    a rapid simmer. Cover pot and cook for 30 min; stirring frequently.
  • Add chicken sausage back to pot. Reduce heat to a low simmer and cook
    beans for another 45 min or until tender.
  • Remove bay leaves. Serve over rice. Enjoy!
Avatar for Farrah Oxley
Farrah Oxley

Farrah is a Registered Dietitian Nutritionist and Licensed Dietitian by the State of Texas. She graduated from University of Texas with her bachelor’s degree in Nutrition and Dietetics. She is a Group Fitness Instructor at Trufusion in Austin, TX. Schedule a call with her to take your nutrition to the next level - https://nuvitruwellness.com/austinnutritionist-farrahoxley/