Print

Authentic Louisiana Red Beans and Rice with Andouille Sausage

A close-up of authentic red beans and rice topped with slices of smoked sausage in a white bowl.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a comforting, flavorful Creole classic using tender red beans, smoked andouille sausage, and aromatic vegetables. This recipe delivers the soul-warming taste of New Orleans.

Ingredients

Scale
  • 1 pound dried red kidney beans, sorted and rinsed
  • 1 tablespoon olive oil
  • 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 or water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon Creole seasoning (high-CPC phrase)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 bay leaf
  • Salt to taste
  • Cooked white rice, for serving

Instructions

  1. Place the sorted and rinsed red beans in a large pot or Dutch oven and cover with water by at least two inches. Soak the beans overnight, or use a quick soak method (boil for 1 minute, then let stand covered for 1 hour). Drain the beans before proceeding.
  2. Heat the olive oil in the same pot 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. Sauté until the vegetables soften, about 8 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Return the sausage to the pot. Add the drained red beans, chicken broth, thyme, oregano, Creole seasoning, black pepper, cayenne pepper (if using), and bay leaf.
  6. Bring the mixture to a boil, then reduce the heat to low, cover partially, and simmer for 1.5 to 2.5 hours, stirring occasionally. The cooking time depends on the age of your beans.
  7. Continue simmering until the beans are very tender and the liquid has thickened into a creamy sauce. If the mixture becomes too thick, add a little water or broth.
  8. Remove the bay leaf. Taste and adjust seasoning, adding salt as needed. For a creamier texture, mash about 1/4 of the beans against the side of the pot.
  9. Serve the red beans hot over fluffy white rice.

Notes

  • For a richer flavor, substitute half the chicken broth with smoked ham hock or smoked turkey wing during the simmer.
  • If you prefer a quicker meal, you can use 2 cans (15 ounces each) of rinsed and drained red beans, adding them during the last 30 minutes of simmering.
  • This dish freezes well. Store leftovers in an airtight container for up to 3 months.

Nutrition

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