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Louisiana Red Beans and Rice

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This classic Louisiana red beans and rice recipe is a soulful, comforting one-pot meal featuring smoky sausage, creamy red beans, and Creole spices. Perfect for feeding a crowd, meal prepping, or enjoying a taste of Southern hospitality at home.

Ingredients

Scale
  • 1 pound dried red kidney beans, rinsed and sorted
  • 12 ounces andouille sausage, sliced
  • 1 large yellow onion, diced
  • 3 stalks celery, diced
  • 1 medium green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 tablespoon Creole seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste
  • 6 cups chicken broth or water
  • 4 cups cooked long grain white rice (for serving)
  • Green onions, sliced (for garnish, optional)
  • Hot sauce (for serving, optional)
  • 2 tablespoons oil (for sautéing)

Instructions

  1. Soak the beans overnight in a large bowl covered with water by 2 inches, or use the quick soak method by boiling for 2 minutes, then letting sit for 1 hour. Drain and rinse.
  2. Heat oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion, celery, and green bell pepper. Sauté for 5–7 minutes until softened.
  3. Add sliced andouille sausage and cook until browned, about 3–4 minutes. Stir in minced garlic and cook for 1 minute.
  4. Sprinkle in Creole seasoning, smoked paprika, dried thyme, and a pinch of salt and pepper. Stir to coat. Add bay leaves.
  5. Add drained beans and pour in chicken broth or water. Stir to combine.
  6. Bring to a gentle boil, then reduce heat to low. Cover with lid slightly ajar and simmer for 60–90 minutes, stirring every 15–20 minutes, until beans are creamy but hold their shape. Add more broth or water if needed.
  7. For creamier beans, mash a cup of the mixture against the side of the pot and stir back in.
  8. While beans simmer, cook rice: Rinse 2 cups long grain white rice, combine with 4 cups water in a saucepan, bring to a boil, cover, reduce heat, and simmer for 18 minutes. Let sit off heat for 5 minutes, then fluff.
  9. Remove bay leaves from beans. Taste and adjust seasoning with more Creole seasoning, salt, or pepper as needed.
  10. To serve, spoon rice into bowls and ladle red beans and sausage mixture over top. Garnish with green onions and hot sauce if desired.

Notes

For a vegetarian version, skip the sausage and use extra smoked paprika plus a splash of liquid smoke. Canned beans can be substituted for dried (use 3 cans, drained and rinsed, and simmer for 30–40 minutes). For extra creaminess, mash some beans against the side of the pot. Most andouille sausages are gluten-free, but always check labels. Leftovers keep well and taste even better the next day.

Nutrition

Keywords: red beans and rice, Louisiana, Creole, Southern comfort food, andouille sausage, one-pot meal, meal prep, gluten-free, easy dinner

Find it online: https://hungermind.com/louisiana-red-beans-and-rice-recipe-easy-classic-southern-comfort-meal/