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Louisiana Red Beans and Rice Recipe

Cajun/Creole · Main course · 140 min total

A classic Creole dish from Louisiana, featuring creamy red beans simmered with smoky andouille sausage and aromatic vegetables, served over fluffy white rice.

Ingredients

• 1 pound dried red kidney beans, soaked overnight and drained
• 1 tablespoon vegetable oil
• 1 pound andouille sausage, sliced into 1/4-inch rounds
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (or to taste)
• 6 cups chicken broth or water
• Salt and black pepper to taste
• 3 cups cooked white rice (from 1 cup uncooked)
• 2 green onions, sliced, for garnish

Instructions

1. In a large pot or Dutch oven, heat oil over medium-high heat. Add sausage and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.
2. Add onion, bell pepper, and celery to the pot; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Stir in bay leaves, thyme, smoked paprika, and cayenne. Add soaked beans and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, until beans are tender.
4. Return sausage to the pot. Using a potato masher, mash some of the beans against the side of the pot to thicken the mixture. Simmer uncovered for 15-20 minutes until desired consistency. Season with salt and pepper.
5. Serve over rice and garnish with green onions.

Tips

• For extra flavor, add a ham hock or smoked turkey leg while simmering.
• Leftovers taste even better the next day; refrigerate for up to 4 days.
• To save time, use canned red beans (drained and rinsed) and reduce simmering time to 30 minutes.

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