Authentic Louisiana Red Beans and Rice

Why You’ll Love This Recipe

• Authentic flavor – This recipe captures the traditional taste of Louisiana with smoked sausage, the holy trinity (onion, bell pepper, celery), and Creole seasoning.
• Easy to make – With simple steps and pantry staples, this dish comes together effortlessly.
• Perfect for meal prep – The flavors deepen over time, making it even better the next day.
• Budget-friendly – A filling meal made with inexpensive ingredients.
• One-pot meal – Fewer dishes and easy cleanup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Red kidney beans
• Andouille sausage
• Onion
• Green bell pepper
• Celery
• Garlic
• Chicken or vegetable broth
• Bay leaves
• Creole seasoning
• Smoked paprika
• Dried thyme
• Worcestershire sauce
• Salt and pepper
• Green onions (for garnish)
• Cooked white rice

Directions

1. Soak the Beans – If using dried beans, soak them overnight in a large bowl with water. Drain and rinse before cooking.
2. Sauté the Sausage – In a large pot, heat oil over medium heat. Add sliced andouille sausage and cook until browned. Remove and set aside.
3. Cook the Vegetables – In the same pot, sauté onion, bell pepper, and celery until softened. Add minced garlic and cook for another minute.
4. Simmer the Beans – Add the soaked beans, broth, bay leaves, Creole seasoning, smoked paprika, thyme, Worcestershire sauce, salt, and pepper. Stir well.
5. Cook Low and Slow – Bring to a boil, then reduce heat and let simmer for about 2-3 hours, stirring occasionally, until the beans are tender and creamy.
6. Mash Some Beans – Use a spoon to mash some of the beans against the side of the pot to thicken the mixture.
7. Add Sausage Back – Stir in the cooked sausage and let it heat through for about 10 minutes.
8. Serve – Remove bay leaves and serve the red beans over cooked white rice. Garnish with chopped green onions.

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 2-3 hours
• Total Time: 2 hours 15 minutes – 3 hours 15 minutes

Variations

• Vegetarian Option – Skip the sausage and use vegetable broth instead of chicken broth. Add smoked paprika or liquid smoke for depth.
• Spicy Kick – Increase the heat with cayenne pepper or hot sauce.
• Different Proteins – Swap andouille sausage for smoked turkey or ham hock.
• Quicker Version – Use canned red beans for a faster cooking time; simmer for about 30-40 minutes instead.

Storage/Reheating

• Refrigeration – Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing – Freeze in portion-sized containers for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating – Warm on the stovetop over low heat, adding a splash of broth or water to loosen the sauce. Microwave in short intervals, stirring in between.

FAQs

How do I make this dish faster?

Use canned beans instead of dried to cut down the cooking time to about 30-40 minutes.

Can I make this in a slow cooker?

Yes! Cook on low for 6-8 hours or on high for 3-4 hours.

What can I substitute for andouille sausage?

Smoked sausage, chorizo, or even turkey sausage can work as substitutes.

Do I have to soak the beans?

Soaking helps reduce cooking time and makes the beans easier to digest, but you can cook them without soaking—just increase the simmering time.

Can I make this without meat?

Absolutely! Skip the sausage and add extra vegetables or mushrooms for a hearty vegetarian version.

How can I make it even creamier?

Mash some of the beans against the side of the pot or blend a portion of them and mix back in.

What type of rice should I use?

Traditional white rice works best, but you can also use brown rice for a healthier option.

Can I use a pressure cooker or Instant Pot?

Yes! Cook soaked beans on high pressure for about 35 minutes, followed by a natural release.

What if my beans aren’t softening?

Old beans take longer to cook. Adding acidic ingredients (like tomatoes or vinegar) too early can also prevent softening.

Can I add other vegetables?

Sure! Carrots, okra, or bell peppers can be great additions.

Conclusion

Authentic Louisiana Red Beans and Rice is a hearty, flavorful dish that brings the essence of Southern comfort food to your table. Whether you’re making it traditionally on a Monday or any day of the week, this recipe is easy, delicious, and perfect for feeding a crowd. Enjoy it fresh or let the flavors deepen overnight for an even tastier meal the next day!

Authentic Louisiana Red Beans and Rice

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Authentic Louisiana Red Beans and Rice is a classic Creole dish featuring smoky andouille sausage, tender red beans, and a rich, flavorful broth. This comforting Southern meal is easy to make, budget-friendly, and perfect for meal prep. Serve it over fluffy white rice for a true taste of Louisiana!

• Author: Laura
• Prep Time: 15min
• Cook Time: 2-3 hours
• Total Time: 2 hours 15 minutes – 3 hours 15 minutes
• Yield: 8servings
• Category: Main Course
• Method: Stovetop, Simmering
• Cuisine: Creole, Southern
• Diet: Gluten Free

Ingredients

• 1 lb dried red kidney beans (or 3 cans, drained)
• 12 oz andouille sausage, sliced
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken or vegetable broth
• 2 bay leaves
• 1 tbsp Creole seasoning
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp Worcestershire sauce
• Salt and pepper, to taste
• 2 green onions, chopped (for garnish)
• 4 cups cooked white rice

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Instructions

• Soak the Beans – If using dried beans, soak them overnight in water. Drain and rinse before cooking.
• Sauté the Sausage – In a large pot, heat oil over medium heat. Cook the sliced sausage until browned. Remove and set aside.
• Cook the Vegetables – In the same pot, sauté onion, bell pepper, and celery until softened. Add garlic and cook for another minute.
• Simmer the Beans – Add the soaked beans, broth, bay leaves, Creole seasoning, smoked paprika, thyme, Worcestershire sauce, salt, and pepper. Stir well.
• Cook Low and Slow – Bring to a boil, then reduce heat and let simmer for 2-3 hours, stirring occasionally, until the beans are tender and creamy.
• Mash Some Beans – Use a spoon to mash some beans against the side of the pot to thicken the mixture.
• Add Sausage Back – Stir in the cooked sausage and let it heat through for 10 minutes.
• Serve – Remove bay leaves and serve over cooked white rice. Garnish with green onions.

Notes

• For a vegetarian version, skip the sausage and use vegetable broth. Add smoked paprika or liquid smoke for extra flavor.
• For a spicier kick, add cayenne pepper or hot sauce.
• To make it quicker, use canned beans and simmer for 30-40 minutes.
• Storage: Refrigerate for up to 4 days or freeze for 3 months.