Louisiana Red Beans and Rice Recipe
Enjoy the rich, smoky flavors of Louisiana Red Beans and Rice, a Southern classic featuring tender red beans, Andouille sausage, and Creole spices. Perfect for a comforting weeknight dinner or meal prep.
Ingredients
- Main Ingredients
- 1 pound dried red beans soaked overnight
- 12 ounces smoked sausage Andouille or your choice, sliced
- 1 large onion finely chopped
- 1 green bell pepper diced
- 2 celery stalks chopped
- 4 cloves garlic minced
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper adjust to taste
- 1 teaspoon black pepper
- 1 teaspoon salt
- 4 cups chicken broth or water
- 2 cups long-grain white rice cooked separately
- 2 tablespoons vegetable oil
- Green onions or parsley for garnish
Instructions
- Prepare the Beans:
- Soak dried beans overnight. Rinse and drain before cooking.
- Brown the Sausage:
- In a large pot or Dutch oven, heat oil over medium heat. Add sausage slices and cook until browned.
- Sauté the Trinity:
- Add onion, celery, and bell pepper. Cook until soft and aromatic. Stir in garlic and cook for another 30 seconds.
- Season and Simmer:
- Add beans, chicken broth, bay leaves, thyme, paprika, cayenne, black pepper, and salt. Bring to a boil, then reduce heat to simmer for 1.5–2 hours, stirring occasionally. Add more broth if beans thicken too much.
- Mash for Creaminess:
- Mash a small portion of beans against the pot side to create a creamy texture.
- Serve Over Rice:
- Spoon beans over cooked rice. Garnish with green onions or parsley.
Notes
- Slow simmering develops the richest flavor.
- Use Andouille sausage for authentic smoky taste.
- Adjust cayenne for desired heat.
- Makes excellent leftovers — flavors deepen overnight.