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Authentic Louisiana Red Beans and Rice

A close-up of amazing red beans and rice topped with slices of smoked sausage in a creamy sauce.
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Make this hearty, flavorful Louisiana Red Beans and Rice, a classic Creole comfort food. This recipe delivers deep, savory flavor perfect for a satisfying weeknight meal.

Ingredients

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

Instructions

  1. Place the rinsed red beans in a large pot or Dutch oven and cover with water by about three inches. Soak the beans overnight, then drain and rinse them before starting the recipe. (If you skip soaking, you will need to increase the simmering time significantly.)
  2. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the sliced Andouille sausage and cook until browned, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  3. Add the chopped onion, bell pepper, and celery (the ‘holy trinity’) to the pot. Cook, stirring occasionally, until the vegetables soften, about 8 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Stir in the Cajun or Creole seasoning, thyme, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly to toast the spices.
  6. Add the soaked and drained red beans, chicken broth, water, and the bay leaf to the pot. Bring the mixture to a boil over high heat.
  7. Once boiling, reduce the heat to low, cover the pot partially, and let the beans simmer. Cook for 1.5 to 2 hours, or until the beans are tender. Stir every 20 minutes to prevent sticking.
  8. Return the browned sausage to the pot during the last 30 minutes of cooking.
  9. Once the beans are tender, remove the bay leaf. Mash about 1 cup of the beans against the side of the pot using the back of a spoon to naturally thicken the liquid into a creamy sauce.
  10. Taste and adjust salt and pepper as needed. Serve hot over fluffy white rice.

Notes

  • For a Slow Cooker adaptation: Combine all ingredients (except the cooked rice) in the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Thicken by mashing some beans before serving.
  • For an Instant Pot adaptation: Sauté the sausage and vegetables using the Sauté function. Add the remaining ingredients (except the cooked rice). Secure the lid and cook on High Pressure for 25 minutes. Allow for a Natural Pressure Release for 15 minutes before quick releasing any remaining pressure. Mash beans to thicken.
  • Use smoked ham hock or smoked turkey pieces along with or instead of Andouille sausage for different flavor profiles.

Nutrition

Find it online: https://miameal.com/red-beans-and-rice-recipe-authentic-cajun/