Louisiana Red Beans and Rice
Louisiana Red Beans and Rice is a soulful Southern classic made with smoky andouille sausage, creamy red beans, and aromatic Cajun spices, all slow-simmered to perfection and served over fluffy white rice. It’s comfort food that brings warmth, flavor, and tradition to every bite.
Equipment
- Dutch Oven
Ingredients
Main Ingredients
- 1 pound dry red kidney beans soaked overnight
- 12 oz andouille sausage sliced
- 1 onion chopped
- 1 green bell pepper chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper optional
- 1 tsp salt to taste
- 1/2 tsp black pepper to taste
- 6 cups water or low-sodium chicken broth
- 3 cups cooked white rice for serving
Instructions
- Soak the red kidney beans overnight in plenty of water. Drain and rinse before cooking.
- In a large Dutch oven, brown the sliced sausage until crisp around the edges. Remove and set aside.
- In the same pot, sauté the onion, green pepper, and celery until softened. Add the minced garlic and stir until fragrant.
- Add soaked beans, water or broth, bay leaves, thyme, smoked paprika, cayenne, salt, and pepper. Bring to a boil, then reduce to a low simmer.
- Simmer uncovered for 2 to 2.5 hours, stirring occasionally. Add more liquid if necessary.
- Return the sausage to the pot in the last 30 minutes of cooking. Adjust seasoning to taste.
- Serve hot over cooked white rice with optional hot sauce on the side.
Notes
- For a vegetarian version, use plant-based sausage, increase spices, and consider a splash of liquid smoke.
- Leftovers thicken and are great as a dip or over cornbread.
- Always soak beans overnight for best results.