Name: Louisiana Red Beans and Rice Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Cajun
Ingredients: 1 pound dried red kidney beans, rinsed and soaked overnight; 1 tablespoon olive oil; 1 large yellow onion, finely chopped; 1 green bell pepper, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 teaspoon smoked paprika; 1 teaspoon dried thyme; 1/2 teaspoon cayenne pepper (adjust to taste); 1 teaspoon black pepper; 1 teaspoon salt; 2 bay leaves; 1 pound andouille sausage, sliced into rounds; 6 cups low-sodium chicken broth or water; 4 cups cooked white rice; Chopped green onions and hot sauce for garnish (optional)

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Louisiana Red Beans and Rice is the kind of dish that captures everything magical about Southern comfort food: smoky sausage, creamy red beans, colorful veggies, and plenty of Cajun soul in every bite. Whether you’re feeding a hungry crowd for Mardi Gras or just craving a taste of New Orleans on a cozy weeknight, this recipe brings warmth, flavor, and a touch of nostalgia to your table. The slow simmer makes your entire kitchen smell amazing, and every wholesome spoonful reminds you why this classic is such a beloved staple.

Louisiana Red Beans and Rice Recipe - Recipe Image

Ingredients You’ll Need

Simplicity meets soul in the ingredient list for Louisiana Red Beans and Rice. Each component has an important role, from building that famous flavorful base to adding bursts of smokiness and heat, making every bite anything but ordinary.

1 pound dried red kidney beans: The heart of the dish, these beans get wonderfully creamy with a long, slow simmer.
1 tablespoon olive oil: Helps develop those aromatic veggie flavors and keeps everything from sticking.
1 large yellow onion, finely chopped: Provides sweet, savory depth for the classic “holy trinity.”
1 green bell pepper, chopped: Adds freshness and a signature Cajun color.
2 celery stalks, chopped: Brings earthiness and a little crunch to the mix.
4 cloves garlic, minced: For a punch of vibrant, garlicky zing.
1 teaspoon smoked paprika: Adds a subtle smokiness and rich red hue.
1 teaspoon dried thyme: Balances savory flavors and brings a herbaceous lift.
1/2 teaspoon cayenne pepper (adjust to taste): For that hallmark gentle Louisiana heat—make it as spicy as you like!
1 teaspoon black pepper: Adds warmth and a little bite.
1 teaspoon salt: Pulls all the flavors together and enhances the beans.
2 bay leaves: Lend subtle herbal depth as they simmer.
1 pound andouille sausage, sliced into rounds: Smoky, spicy, and totally essential for authentic Cajun flavor.
6 cups low-sodium chicken broth or water: The liquid that carries all those flavors and helps cook everything to creamy perfection.
4 cups cooked white rice: The classic base that soaks up every savory spoonful.
Chopped green onions and hot sauce for garnish (optional): Freshness and extra pep to finish your masterpiece!

How to Make Louisiana Red Beans and Rice

Step 1: Prepare the Beans

Start by draining and rinsing the soaked red beans. This little bit of prep work makes all the difference, ensuring your beans cook up creamy and tender rather than tough. Overnight soaking also helps the beans cook more evenly and absorb all those rich Creole flavors later on.

Step 2: Sauté the Holy Trinity

Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, green bell pepper, and celery—the “holy trinity” of Cajun cuisine. Sauté them until softened, about five minutes, so they get beautifully aromatic and lay down the savory base that defines Louisiana Red Beans and Rice.

Step 3: Add Garlic and Spices

Toss in the minced garlic, smoked paprika, dried thyme, cayenne, black pepper, and salt. Stir it all together and cook for just a minute, letting those spices bloom and fill your kitchen with mouthwatering aroma. This quick step ensures maximum flavor winds up in every bite.

Step 4: Brown the Andouille Sausage

Stir in the sliced andouille sausage and cook for about five minutes, until it’s lightly browned. Getting a bit of color here lets the sausage infuse the beans with smoky, spicy notes that are the soul of authentic Louisiana Red Beans and Rice.

Step 5: Simmer to Perfection

Add the drained beans, bay leaves, and chicken broth (or water). Bring the whole pot to a lively boil, then turn the heat to low, cover tightly, and let it bubble away gently for two to two and a half hours. Stir occasionally, adding more liquid if needed, until the beans are plump and creamy and the sausage has flavored everything like magic.

Step 6: Finish, Season, and Serve

When the beans reach dreamy creaminess, discard the bay leaves and taste for seasoning—adjust salt, pepper, or heat as desired. Spoon the piping-hot beans and sausage over that mound of fluffy white rice and get ready for a flavor explosion you’ll want to revisit again and again.

How to Serve Louisiana Red Beans and Rice

Garnishes

Top each bowl with a shower of bright green onions for a fresh, peppery crunch and a generous drizzle of your favorite hot sauce for a little kick. These finishing touches wake up all the flavors and give your Louisiana Red Beans and Rice that restaurant-worthy look.

Side Dishes

Pair this hearty dish with a classic wedge of cornbread, crisp coleslaw, or even a skewer of grilled shrimp. These sides play off the smoky, soulful nature of red beans and rice, making your spread even more memorable.

Creative Ways to Present

Impress your guests by serving Louisiana Red Beans and Rice in individual ramekins, a cast iron skillet family-style, or ladled straight into crispy bread bowls. You could even sprinkle with extra fresh herbs or add grilled or blackened chicken on top for a fun twist.

Make Ahead and Storage

Storing Leftovers

Let leftovers cool to room temperature, then transfer the beans (and a bit of cooking liquid) to an airtight container and keep in the refrigerator for up to four days. The flavors deepen overnight, making that next-day bowl of Louisiana Red Beans and Rice even more irresistible.

Freezing

For longer storage, portion the beans (without the rice) into freezer-safe bags or containers. Freeze for up to three months. When ready to enjoy, thaw overnight in the fridge and reheat gently—you’ll have a taste of New Orleans at your fingertips any time!

Reheating

Warm your beans gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen as needed. The rice is best reheated separately, either with a damp paper towel in the microwave or fluffing it quickly in a skillet.

FAQs

Can I make Louisiana Red Beans and Rice vegetarian?

Absolutely! Simply omit the andouille sausage and use vegetable broth instead of chicken broth. For extra flavor, toss in some smoked paprika or a dash of liquid smoke, and consider cubed smoked tofu or mushrooms for that signature heartiness.

Is it OK to use canned beans instead of dried?

Yes, if you’re in a rush! Simmer canned beans with the sautéed veggies and sausage for at least 30 minutes to infuse all the flavors, but keep in mind that dried beans deliver the best creamy texture and truly soak up that Cajun goodness.

What can I substitute for andouille sausage?

No andouille? Smoked sausage, kielbasa, or even a spicy Italian sausage works beautifully. For a lighter version, try smoked turkey sausage or go fully meatless as described above.

Can I make Louisiana Red Beans and Rice in a slow cooker?

Definitely! Sauté your veggies, spices, and sausage in a skillet first, then add them and the soaked beans to your slow cooker with the broth. Cook on low for 7–8 hours until beans are meltingly tender. Simple and hands-off!

Why is my red beans and rice watery?

If your beans are too soupy, just let the pot simmer uncovered for the last 20–30 minutes, stirring gently, until you reach your desired consistency. Louisiana Red Beans and Rice should be creamy and lush, not runny.

Final Thoughts

It’s hard not to fall in love with Louisiana Red Beans and Rice—this dish is comfort food at its finest: simple to make, packed with big Cajun flavor, and endlessly satisfying. Whether you’re sharing with friends or keeping them all to yourself, give it a try and see just how much Southern hospitality you can fit in a bowl!

Louisiana Red Beans and Rice Recipe

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4.7 from 22 reviews

Author: admin
Total Time: 2 hours 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A hearty and flavorful Louisiana Red Beans and Rice recipe with andouille sausage, perfect for a comforting meal. This classic Cajun dish is packed with savory flavors and tender beans, served over fluffy white rice.

Ingredients

Scale

Red Beans:

1 pound dried red kidney beans, rinsed and soaked overnight

Sautéed Vegetables:

1 tablespoon olive oil
1 large yellow onion, finely chopped
1 green bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced

Seasonings:

1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon black pepper
1 teaspoon salt
2 bay leaves

Additional Ingredients:

1 pound andouille sausage, sliced into rounds
6 cups low-sodium chicken broth or water
4 cups cooked white rice
Chopped green onions and hot sauce for garnish (optional)

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Instructions

Prepare Beans: Drain and rinse soaked beans.
Sauté Vegetables: Sauté onion, bell pepper, and celery in olive oil until softened. Add garlic, paprika, thyme, cayenne, black pepper, and salt.
Add Sausage: Cook andouille sausage until lightly browned.
Cook Beans: Add drained beans, bay leaves, and broth. Simmer for 2-2 1/2 hours until tender.
Adjust Seasonings: Discard bay leaves, adjust seasonings, and serve over cooked rice. Garnish with green onions and hot sauce.