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Hearty Louisiana Red Beans and Rice with Smoked Sausage

A close-up of a bowl of amazing red beans and rice topped with thick slices of smoked sausage.
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Make this comforting, flavorful Creole classic at home. This recipe blends tender red beans, smoked andouille sausage, and aromatic vegetables into a soul-warming dish perfect for weeknight dinners.

Ingredients

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  • 1 pound dried red kidney beans, rinsed and picked over
  • 1 tablespoon olive oil
  • 1 large white onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 pound smoked Andouille sausage, sliced into rounds
  • 6 cups chicken broth
  • 2 cups water
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 tablespoon Creole seasoning (or Cajun seasoning)
  • 1 bay leaf
  • 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 two inches. Soak the beans overnight, or use a quick-soak method (boil for 2 minutes, then let stand covered for 1 hour). Drain the beans before proceeding.
  2. In the same pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic and sliced Andouille sausage to the pot. Cook for 3 minutes, stirring occasionally, until the sausage begins to brown slightly.
  4. Add the drained red beans, chicken broth, water, salt, black pepper, garlic powder, onion powder, basil, Creole seasoning, and bay leaf to the pot.
  5. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the beans are very tender. Stir every 20 minutes to prevent sticking.
  6. After the beans are tender, remove and discard the bay leaf. If the mixture is too thin, remove the lid and continue to simmer for 15 to 20 minutes until the liquid thickens slightly. For a creamier texture, mash about 1 cup of the beans against the side of the pot.
  7. Taste and adjust salt and seasoning as needed.
  8. Serve the red beans and rice hot over fluffy white rice.

Notes

  • For a true New Orleans flavor, use smoked Andouille sausage. If you cannot find it, smoked kielbasa is an acceptable substitute.
  • This recipe tastes even better the next day, making it great for meal prep.
  • If you prefer a hands-off approach, transfer all ingredients (except the rice) to a slow cooker and cook on low for 6 to 8 hours.

Nutrition

Find it online: https://devourdish.com/red-beans-and-rice-recipe-louisiana-style/