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Authentic Louisiana Red Beans and Rice

A close-up of a bowl of amazing red beans and rice topped with sliced smoked sausage.
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Make a hearty, soul-warming classic with this authentic Louisiana Red Beans and Rice recipe, featuring smoked sausage and rich Cajun seasoning for deep flavor.

Ingredients

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  • 1 pound dried red kidney beans, rinsed and picked over
  • 6 cups water or chicken broth
  • 1 pound smoked andouille sausage, sliced
  • 1 large white onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 tablespoon Creole seasoning (or Cajun seasoning)
  • 1 bay leaf
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • Cooked white rice, for serving
  • 2 tablespoons vegetable oil

Instructions

  1. Place the rinsed red beans in a large pot or Dutch oven and cover with water or broth. Bring to a boil, then reduce heat and simmer for 1 hour, or until beans begin to soften. Drain off most of the liquid, leaving about 2 cups in the pot.
  2. In a separate skillet, heat the vegetable oil over medium heat. Add the onion, bell pepper, and celery (this is the ‘holy trinity’). Cook until softened, about 5 to 7 minutes.
  3. Add the sliced andouille sausage to the skillet and cook until lightly browned. Add the minced garlic, thyme, oregano, and Creole seasoning. Cook for 1 minute until fragrant.
  4. Transfer the sausage and vegetable mixture to the pot with the partially cooked beans. Add the bay leaf, salt, and black pepper.
  5. Add enough water or broth to cover the beans by about 2 inches. Bring the mixture back to a simmer.
  6. Reduce the heat to low, cover partially, and cook for 1.5 to 2 hours, stirring occasionally. The beans should be very tender, and the liquid should have thickened into a gravy-like consistency. If the mixture gets too thick, add a little water.
  7. Remove the bay leaf before serving. Taste and adjust salt and seasoning as needed.
  8. Serve the red beans and rice hot over mounds of cooked white rice.

Notes

  • For a creamier texture, mash about 1 cup of the beans against the side of the pot during the last 30 minutes of cooking.
  • If you do not have andouille sausage, substitute with smoked sausage or smoked turkey sausage for a different flavor profile.
  • This recipe freezes well. Cool completely before storing in an airtight container.

Nutrition

Find it online: https://cookerycommand.com/red-beans-and-rice-recipe/