Description
Louisiana Red Beans and Rice is a classic Creole comfort dish made with tender red beans slow-simmered with sausage, aromatics, and spices, served over fluffy white rice. It’s hearty, smoky, and full of deep Southern flavor.
Ingredients
- For the Beans:
- 1 lb dried red beans, rinsed
- 1 tbsp olive oil
- 12 oz Andouille sausage, sliced
- 1 onion, diced
- 1 green bell pepper, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp Cajun seasoning
- 1/2 tsp black pepper
- 2 bay leaves
- 6 cups chicken broth (or water)
- 1–2 tsp salt (to taste)
- For Serving:
- Cooked white rice
- Green onions, sliced
- Hot sauce
Instructions
- Soak the Beans (optional but recommended): Soak beans overnight in water or use a quick-soak: boil 5 minutes, turn off heat, cover, and let sit 1 hour. Drain.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add sausage and brown slightly. Add onion, bell pepper, and celery. Cook 5 minutes until softened. Add garlic and cook 1 more minute.
- Add Seasoning & Beans: Stir in smoked paprika, thyme, oregano, Cajun seasoning, black pepper, and bay leaves. Add beans and pour in chicken broth.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer 1.5–2.5 hours until beans are very tender, stirring occasionally.
- Thicken: Mash some beans against the side of the pot to thicken the mixture to your desired consistency. Add salt to taste.
- Serve: Spoon beans over cooked white rice. Top with sliced green onions and hot sauce.
Notes
- For smoky depth, add a ham hock, turkey neck, or smoked turkey wing to the pot.
- Adjust Cajun seasoning depending on spice preference.
- Leftovers get even better as flavors deepen.
- Great with cornbread or skillet biscuits.
- Prep Time: 15 mins
- Cook Time: 2 hrs
- Category: Main Course
- Method: Simmered
- Cuisine: Creole