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Louisiana Red Beans and Rice Recipe

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A classic Louisiana Red Beans and Rice recipe featuring tender red kidney beans simmered with flavorful Andouille sausage, aromatic vegetables, and Cajun seasonings. This hearty one-pot dish is perfect for a comforting Southern-style meal served over fluffy white rice.

Ingredients

Beans and Sausage

  • 1 pound dried red kidney beans
  • 2 tablespoons extra virgin olive oil
  • 1 pound Andouille sausage, sliced

Vegetables and Seasonings

  • 2 celery ribs, diced
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 4 garlic cloves, minced
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 bay leaves

Liquids and Garnish

  • 6 cups low-sodium chicken broth
  • 2 green onions, sliced (plus more for garnish)
  • ¼ cup finely chopped fresh parsley (plus more for garnish)

For Serving

  • 3 to 4 cups cooked long grain white rice

Instructions

  1. Soak the beans. Add dried red kidney beans to a large bowl and cover with cold water by 3 inches. Soak overnight, then drain and rinse thoroughly before cooking to prepare the beans for simmering.
  2. Sear the sausage. Heat olive oil in a large pot over medium heat. Add sliced Andouille sausage and sear for 4 to 6 minutes on each side until golden brown. You may need to do this in batches to avoid overcrowding. Remove the sausage and set aside.
  3. Saute the vegetables. In the same pot, add diced onions, celery, and green bell pepper. Saute for 8 to 10 minutes until the onions start to caramelize. Add minced garlic, Cajun seasoning, dried oregano, dried thyme, kosher salt, and black pepper; stir and cook for another minute to release the aromatics.
  4. Simmer and cook the beans. Return the seared sausage to the pot along with the soaked beans, chicken broth, and bay leaves. Stir well and bring the mixture to a boil. Reduce heat to low and cover the pot. Simmer gently for 1 hour, stirring occasionally. Remove the lid and continue simmering for an additional 30 minutes until beans are tender and the liquid has thickened to your liking. Use a spoon to mash some beans against the pot side to thicken the consistency further. (Pro Tip: Cook rice simultaneously while beans simmer.)
  5. Add fresh herbs. Stir in the sliced green onions and chopped fresh parsley. Taste the dish and adjust seasoning with additional salt if needed.
  6. Serve the dish. Remove and discard the bay leaves. Serve the red beans mixture over cooked long grain white rice. Garnish generously with extra sliced green onions and chopped parsley for a fresh finish.

Notes

  • Soaking beans overnight improves cooking time and texture.
  • Andouille sausage provides authentic smoky flavor; substitute with smoked sausage if unavailable.
  • For a spicier dish, add cayenne pepper or hot sauce to taste.
  • Use low-sodium chicken broth to control salt levels.
  • The dish can be reheated well and often tastes better the next day.
  • Vegetarian version can be made by omitting sausage and using vegetable broth.

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