There's nothing quite like the comforting aroma of Louisiana Red Beans and Rice simmering on the stovetop. This classic Southern dish is hearty, flavorful, and packed with smoky, spicy goodness that warms your soul with every bite.
I first discovered this recipe during a family trip to New Orleans, where the tradition of making red beans and rice on Mondays is a cherished ritual. Now, it’s become a staple in my kitchen, perfect for everything from lazy Sunday dinners to meal prep for the week. Let’s dive into what makes this dish so special.
Why You'll Love This Louisiana Red Beans And Rice
Get ready to fall head over heels for this iconic Southern dish. Louisiana Red Beans and Rice is more than just a meal – it’s a comforting experience that brings the taste of New Orleans right to your table.
First, it’s incredibly flavorful. The combination of creamy red beans, smoky sausage, and aromatic spices creates a depth of flavor that’s absolutely irresistible. With every spoonful, you’ll experience layers of smokiness, spice, and a hint of sweetness from the vegetables.
It’s also a budget-friendly crowd-pleaser. Using dried red beans and affordable ingredients like rice and vegetables makes this recipe easy on the wallet while feeding a hungry family. It’s an excellent choice for meal prepping since it reheats beautifully and tastes even better the next day.
This dish is as easy as it is comforting. While it takes a little time to cook, the process is mostly hands-off, allowing you to simmer everything together in one pot. Plus, it’s naturally gluten-free and can be adapted to suit various dietary needs.
Finally, making Louisiana Red Beans and Rice is like carrying on a rich culinary tradition. It’s a recipe steeped in history, culture, and love – and now, you can make it a part of your own story.
Ingredients Notes

The beauty of Louisiana Red Beans and Rice lies in its simple, wholesome ingredients. Each one plays an important role in creating the rich, satisfying flavors this dish is known for.
- Red Beans: Traditionally, small red beans are used for this dish, but kidney beans work well too. Soaking them overnight ensures they cook evenly and absorb all those delicious flavors.
- Andouille Sausage: This smoky, spicy sausage is a key ingredient, adding depth and richness to the dish. If you can’t find andouille, smoked sausage or chorizo are excellent substitutes.
- Holy Trinity: A mix of onions, celery, and bell peppers, this trio of vegetables forms the flavorful base of most Creole and Cajun dishes. They add sweetness and aroma to the red beans.
- Seasonings: Classic spices like cayenne pepper, paprika, thyme, and bay leaves give this dish its signature kick. Don’t forget to season generously with salt and black pepper to taste.
- Rice: White rice is the traditional choice, but you can use brown rice for a nuttier flavor and extra fiber.
Special Equipment: You’ll need a large pot or Dutch oven to cook the beans and a separate pot for the rice. A wooden spoon and ladle will also come in handy for stirring and serving.
How To Make This Louisiana Red Beans And Rice

Creating a pot of Louisiana Red Beans and Rice is a simple yet rewarding process. Here’s how to bring this classic dish to life.
Start by soaking the red beans overnight in a large bowl of water. This helps to soften them and reduces cooking time. The next day, drain and rinse the beans before cooking.
In a large pot or Dutch oven, heat a splash of oil over medium heat. Add the sliced andouille sausage and cook until browned on both sides. Remove the sausage and set it aside, leaving behind the flavorful drippings in the pot.
Next, sauté the holy trinity – diced onions, celery, and bell peppers – in the same pot. Cook until softened and fragrant, about 5 minutes. Add minced garlic and cook for another minute.
Stir in the seasonings, including cayenne pepper, paprika, thyme, and bay leaves. Toasting the spices for a minute or two helps to release their flavors. Add the soaked red beans, along with water or chicken broth, to cover everything by about an inch.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 1.5 to 2 hours, stirring occasionally, until the beans are tender and creamy. Add the cooked sausage back to the pot during the last 30 minutes of cooking.
While the beans simmer, cook your rice according to package instructions. Fluff it with a fork and keep it warm until serving.
Serve the creamy red beans over a bed of steaming rice, garnished with chopped green onions and a dash of hot sauce for extra heat.
Storage Options
Louisiana Red Beans and Rice is perfect for leftovers, as the flavors only get better with time. Store the beans and rice separately in airtight containers in the refrigerator for up to 4 days.
To freeze, transfer the cooled beans (without the rice) to freezer-safe containers or bags, leaving some room for expansion. They’ll keep well in the freezer for up to 3 months.
Reheat the beans gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the consistency if needed. Warm the rice separately for the best texture.
Variations and Substitutions
The versatility of this dish means you can easily tailor it to your preferences or dietary needs.
- Vegetarian Option: Skip the sausage and use vegetable broth instead of chicken broth. Add smoked paprika for a hint of smokiness.
- Spice Level: Adjust the cayenne pepper to make the dish milder or spicier. You can also serve hot sauce on the side.
- Meat Alternatives: Try diced ham, bacon, or even smoked turkey for a different twist on the traditional recipe.
- Beans: If you’re short on time, canned red beans can be used. Rinse them well and reduce the cooking time accordingly.
- Whole Grains: Swap the white rice for brown rice, quinoa, or even cauliflower rice for a lighter option.
No matter how you make it, Louisiana Red Beans and Rice is sure to become a beloved favorite in your recipe collection. Give it a try and bring a taste of the South to your kitchen!
PrintLouisiana Red Beans And Rice Recipe
This Louisiana Red Beans and Rice recipe is a hearty, flavorful dish featuring smoked sausage, red beans, and Creole seasoning. A comforting classic perfect for weeknight dinners or Mardi Gras celebrations.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Creole, Southern
- Diet: Gluten Free
Ingredients
- 1 lb dried red beans
- 1 lb smoked sausage (sliced)
- 1 medium onion (diced)
- 1 green bell pepper (diced)
- 3 celery stalks (diced)
- 3 garlic cloves (minced)
- 2 tsp Creole seasoning
- 1 tsp dried thyme
- 1 bay leaf
- 6 cups water or chicken broth
- 2 cups cooked white rice
- Salt and black pepper to taste
- Chopped green onions (for garnish)
Instructions
- Rinse and soak red beans overnight in water. Drain and rinse before cooking.
- In a large pot, sauté smoked sausage until browned. Remove and set aside.
- In the same pot, sauté onions, bell pepper, celery, and garlic until softened.
- Add red beans, Creole seasoning, thyme, bay leaf, and water or chicken broth. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 2-3 hours, stirring occasionally, until beans are tender and creamy. Add water if needed.
- Return the sausage to the pot and cook for another 15-20 minutes. Season with salt and pepper to taste.
- Serve over cooked white rice and garnish with green onions.
Notes
- For extra flavor, use andouille sausage.
- Add a dash of hot sauce for more spice.
- Use canned beans for a quicker version, but reduce cooking time.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 4g
- Sodium: 750mg
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