Why You’ll Love This Recipe

Louisiana Red Beans and Rice is a soul-satisfying Creole classic, known for its rich, smoky flavor and hearty texture. Traditionally served on Mondays in New Orleans, this one-pot dish features tender red beans simmered with spices, herbs, and sausage, served over fluffy rice. It’s budget-friendly, deeply flavorful, and the ultimate comfort food.

ingredients

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

dried red kidney beansandouille sausage (sliced)yellow onioncelery stalksgreen bell peppergarlic cloves (minced)bay leavesdried thymecayenne pepper (optional)smoked paprikasaltblack pepperchicken broth or watercooked white riceolive oil or bacon drippingsgreen onions and hot sauce (optional, for garnish)

directions

Rinse and soak the dried beans overnight in plenty of water. Drain before using.

In a large pot or Dutch oven, heat oil over medium heat.

Add sliced andouille sausage and cook until browned. Remove and set aside.

In the same pot, sauté chopped onion, celery, and bell pepper until softened, about 5–7 minutes.

Add garlic and cook for another minute until fragrant.

Stir in the soaked beans, bay leaves, thyme, paprika, cayenne, salt, and pepper.

Pour in enough chicken broth or water to cover the beans by at least 2 inches.

Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until beans are tender.

Return sausage to the pot during the last 30 minutes of cooking.

Use the back of a spoon to mash some of the beans against the pot to thicken the mixture.

Taste and adjust seasoning as needed.

Serve hot over cooked white rice and garnish with green onions or hot sauce if desired.

Servings and timing

This recipe serves 6–8 people.Preparation time: 15 minutesSoaking time: overnightCooking time: 2 hoursTotal time: about 14 hours (including soaking)

Variations

Use ham hocks or smoked turkey instead of sausage for a different smoky flavor.

Add a splash of vinegar or lemon juice at the end for brightness.

Make it vegetarian by omitting meat and using vegetable broth.

Use canned beans in a pinch (reduce cooking time significantly).

Serve with cornbread or a side salad for a complete meal.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days.Reheat gently on the stove or in the microwave, adding a bit of water or broth if it’s too thick.Can be frozen for up to 3 months—thaw overnight and reheat thoroughly before serving.

FAQs

Do I have to soak the beans?

Soaking helps reduce cooking time and makes the beans easier to digest, but you can use the quick-soak method or canned beans if needed.

Can I use other types of sausage?

Yes, kielbasa or smoked sausage are good alternatives if you can’t find andouille.

Is this dish spicy?

It has a mild heat, but you can adjust the cayenne or hot sauce to taste.

Can I make it in a slow cooker?

Yes, cook on low for 7–8 hours or high for 4–5 hours.

What’s the “holy trinity” in Cajun cooking?

It refers to the combination of onion, celery, and bell pepper—key to the flavor base.

How do I thicken the beans?

Mash a portion of the cooked beans against the pot and stir—this creates a creamier texture.

Is this gluten-free?

Yes, as long as your sausage and broth are gluten-free.

Can I skip the sausage for a lighter dish?

Yes, you’ll still get plenty of flavor from the aromatics and seasonings.

What kind of rice should I use?

Long grain white rice is traditional, but brown rice works well too.

Can I double the recipe?

Yes, this dish scales easily for larger groups or meal prep.

Conclusion

Louisiana Red Beans and Rice is a rich and comforting dish steeped in Southern tradition. With smoky sausage, tender beans, and bold seasonings, it’s a deeply satisfying meal that’s both hearty and humble. Whether you’re cooking for a crowd or meal prepping for the week, this flavorful staple will quickly become a go-to favorite in your kitchen.