Louisiana Red Beans and Rice Recipe
Louisiana Red Beans and Rice is a classic Creole comfort food bursting with smoky sausage, tender red beans, bold spices, and the “holy trinity” of Southern cooking—onions, bell peppers, and celery. This hearty, budget-friendly dish is perfect for meal prep or feeding a crowd, and it’s easily adapted for vegetarian or gluten-free diets. A soul-warming New Orleans favorite!
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes (plus soaking time)
- Yield: 6 to 8 servings
- Category: Main Dish
- Method: Simmering
- Cuisine: Creole / Southern
- Diet: Gluten Free
Ingredients
1 lb dried red beans, soaked overnight and drained
12 oz smoked sausage or andouille sausage, sliced
1 large onion, diced
1 green bell pepper, diced
2 stalks celery, diced
4 cloves garlic, minced
2 tbsp Creole seasoning
1/4 tsp cayenne pepper (optional, to taste)
2 bay leaves
6 cups chicken or vegetable broth
Cooked white rice, for serving
Green onions, chopped (for garnish)
Fresh parsley, chopped (for garnish)
Instructions
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Soak Beans: Place red beans in a large bowl, cover with water, and soak overnight. Drain and rinse.
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Sauté Base: In a large pot, heat oil and sauté onion, bell pepper, and celery until softened. Add garlic and sausage; cook until sausage is browned.
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Simmer: Add soaked beans, Creole seasoning, cayenne (if using), bay leaves, and broth. Bring to a boil, then lower heat and simmer for 2 hours, or until beans are tender.
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Optional Creaminess: Mash some beans against the pot’s side for a creamier texture.
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Serve: Remove bay leaves. Spoon beans over hot rice. Garnish with green onions and parsley.
Notes
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Vegetarian Version: Omit sausage, use vegetable broth, and add smoked paprika.
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Spice Level: Adjust cayenne or add hot sauce to taste.
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Storage: Refrigerate up to 4 days or freeze (beans only) for 3 months.
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Reheat: Gently warm on the stove, adding broth to adjust consistency.
Find it online: https://recipesbyjanet.com/louisiana-red-beans-and-rice-recipe/
