When the day calls for something soulful and slow‑simmered, I put on a pot of Louisiana red beans and rice. Tender red beans bubble away with smoky sausage and the Cajun holy trinity, onion, celery, and bell pepper, plus garlic and warm spices, until the pot thickens into a rich, savory gravy. Ladled over a mound of fluffy white rice, it’s the kind of bowl that hugs you back and tastes like home.
The magic is all in the balance. The beans turn creamy while keeping their shape, the sausage brings deep smoke and a little snap, and the trinity builds a sweet‑savory backbone with just enough heat to warm, not overwhelm. It’s hearty without feeling heavy—perfect for family dinners, game day, or feeding a crowd, and the leftovers only get better by tomorrow.
Why You’ll Love This Recipe
What makes this Louisiana red beans and rice stand out is the way all the elements come together:
- Creamy, tender beans: slow-simmered until rich and flavorful.
- Smoky sausage: andouille or smoked sausage adds depth and savoriness.
- Cajun seasoning: bold, spiced, and perfectly balanced.
- Fluffy white rice: the ideal base to soak up the stew.
It’s also endlessly flexible. Swap sausage for ham hock or turkey if you prefer, adjust the spice level to taste, or make it vegetarian by skipping the meat and doubling up on beans and veggies. Either way, the result is always cozy, filling, and satisfying.
Ingredients
For the Red Beans:
- 1 lb dried red beans (soaked overnight)
- 12 oz andouille sausage, sliced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp Cajun seasoning
- 2 bay leaves
- 6 cups chicken broth
- Salt and black pepper, to taste
For the Rice:
- 2 cups long-grain white rice
- 4 cups water or chicken broth
- 1 tbsp butter
- Pinch of salt
For Garnish (Optional):
- Fresh parsley, chopped
- Green onions, sliced
Step-by-Step Instructions
1. Soak the Beans
Rinse and soak dried red beans overnight in plenty of water. Drain before cooking.
2. Cook the Sausage and Veggies
Heat olive oil in a large pot over medium heat. Brown the sliced andouille sausage for 4 to 5 minutes. Remove and set aside. In the same pot, add onion, bell pepper, and celery. Cook for 5 to 6 minutes until softened, then stir in garlic.
3. Simmer the Beans
Add soaked beans, smoked paprika, thyme, Cajun seasoning, bay leaves, sausage, and chicken broth to the pot. Bring to a boil, then reduce to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until beans are tender and creamy. Adjust seasoning with salt and pepper.
4. Make the Rice
While beans simmer, cook rice. Rinse well, then combine with water or broth, butter, and a pinch of salt in a saucepan. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes until fluffy. Fluff with a fork.
5. Serve
Spoon red beans generously over rice. Garnish with parsley and green onions if using.
Louisiana Red Beans & Rice
Ingredients
For the Red Beans:
- 1 lb dried red beans soaked overnight
- 12 oz andouille sausage sliced
- 1 large onion chopped
- 1 green bell pepper chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp Cajun seasoning
- 2 bay leaves
- 6 cups chicken broth
- Salt and black pepper to taste
For the Rice:
- 2 cups long-grain white rice
- 4 cups water or chicken broth
- 1 tbsp butter
- Pinch of salt
For Garnish (Optional):
- Fresh parsley chopped
- Green onions sliced
Instructions
- Soak beans overnight.
- Brown the sausage and sauté the veggies.
- Simmer beans with sausage, broth, and spices until creamy.
- Cook white rice until fluffy.
- Serve beans over rice with parsley and green onion.
Tips & Variations
- For richer flavor: Add a ham hock or smoked turkey leg while simmering the beans.
- To thicken: Mash some beans against the pot sides near the end of cooking.
- Spicy version: Add cayenne pepper or hot sauce to taste.
- Vegetarian option: Skip the sausage and use veggie broth, adding extra veggies for bulk.
Serving Suggestions
Red beans and rice shine as a complete meal, but cornbread or warm, crusty bread make perfect sides for soaking up the sauce. A light green salad balances the richness, while sweet iced tea or lemonade keeps it classic and refreshing.
Final Thoughts
Louisiana red beans and rice is more than a recipe, it’s a dish rooted in comfort, flavor, and tradition. With smoky sausage, creamy beans, and Cajun seasoning, it delivers that stick-to-your-ribs satisfaction while still being simple to prepare. It’s a timeless Southern favorite that belongs in every kitchen, whether for weeknight dinners or Sunday gatherings.
