Print

Louisiana Red Beans and Rice Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 34 reviews

A classic Louisiana Red Beans and Rice recipe featuring tender red kidney beans simmered with smoky Andouille sausage, aromatic vegetables, and traditional Cajun seasonings, served over fluffy white rice for a hearty and flavorful meal.

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 Garnishes

  • 6 cups low-sodium chicken broth
  • 2 green onions, sliced (plus more for garnish)
  • ¼ cup finely chopped fresh parsley (plus more for garnish)
  • 3 to 4 cups cooked long grain white rice, for serving

Instructions

  1. Soak the beans. Place the dried kidney beans in a large bowl and cover with cold water by about 3 inches. Allow the beans to soak overnight. The next day, drain and rinse them thoroughly before proceeding.
  2. Sear the sausage. Heat the olive oil in a large pot over medium heat. Add the sliced Andouille sausage in batches, ensuring the pan isn’t crowded, and sear each side for 4 to 6 minutes until golden brown. Remove the sausage from the pot and set aside.
  3. Saute the veggies. In the same pot, add the diced onions, celery, and green bell pepper. Sauté 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, stirring constantly for about one minute to release their flavors.
  4. Simmer and cook. Return the browned sausage to the pot along with the drained beans, chicken broth, and bay leaves. Stir well and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer gently for 1 hour, stirring occasionally. Then remove the lid and continue cooking for another 30 minutes until the beans are tender and the liquid thickens. To achieve a richer consistency, mash some beans against the side of the pot as it cooks. Meanwhile, prepare the rice.
  5. Add greens. Stir in the sliced green onions and chopped parsley. Taste the mixture and adjust the seasoning with additional salt if desired.
  6. Serve. Remove and discard the bay leaves. Serve the red beans hot over cooked white rice. Garnish with extra chopped green onions and parsley for freshness.

Notes

  • Soaking beans overnight reduces cooking time and improves digestibility.
  • Using Andouille sausage imparts authentic smoky, spicy flavor characteristic of Cajun cuisine.
  • Adjust the Cajun seasoning to taste if you prefer milder or spicier flavors.
  • Leftovers store well and often taste better the next day as flavors meld.
  • You can substitute vegetable broth to make it slightly lighter or vegetarian-friendly by omitting sausage.

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