Louisiana Red Beans And Rice Recipe

There's nothing quite like a big, hearty bowl of Louisiana Red Beans and Rice to bring comfort and flavor to the dinner table. This classic Creole dish is rich, smoky, and packed with tender red beans, spicy sausage, and aromatic vegetables, all simmered to perfection.

I first fell in love with this dish during a trip to New Orleans, where the scent of slow-cooked beans and spices filled the air in nearly every corner of the city. Traditionally made on Mondays using leftover ham from Sunday supper, this budget-friendly meal has become a household favorite for its deep, savory flavors and effortless preparation.

If you're looking for a cozy, one-pot meal that’s both soul-warming and satisfying, this recipe is for you. Let’s dive into what makes it so special!

Why You’ll Love This Louisiana Red Beans and Rice

Get ready to enjoy one of the most flavorful and easy Creole dishes ever. Whether you're new to red beans and rice or a longtime fan, this version will become a staple in your kitchen.

1. It's packed with bold, smoky flavors.
The combination of smoked sausage, Cajun spices, and the "holy trinity" of Creole cooking—onions, bell peppers, and celery—creates a deep, rich taste that only gets better as it simmers.

2. Budget-friendly and makes great leftovers.
A bag of dried red beans and a few pantry staples come together to create a meal that feeds a crowd without breaking the bank. Plus, it tastes even better the next day, making it perfect for meal prep.

3. Simple, yet comforting.
While the cooking time is long, the hands-on work is minimal. Let the beans simmer low and slow, and you’ll be rewarded with an incredibly creamy and comforting dish.

4. Authentic Creole goodness in every bite.
Red beans and rice have been a Southern tradition for generations. This authentic Louisiana recipe brings all the classic flavors straight to your kitchen.

Now, let’s talk about what you’ll need to make this dish shine.

Ingredients Notes

The magic of Louisiana Red Beans and Rice comes from simple yet carefully chosen ingredients. Each one adds its own layer of flavor to create a well-balanced, hearty dish.

Dried Red Beans – The star of the dish! Small red beans (not kidney beans) are traditional, as they cook down into a creamy texture when slow-simmered. If using dried beans, soak them overnight for the best results.

Smoked Sausage – Andouille sausage is the best choice for an authentic, smoky kick. If you can't find it, any smoked sausage will work. Want a spicier version? Try adding chorizo or hot links.

Holy Trinity: Onion, Bell Pepper, Celery – This classic Louisiana flavor base is essential for Creole and Cajun cooking. Dice them finely to ensure they melt into the dish, creating a delicious, aromatic foundation.

Cajun or Creole Seasoning – A blend of paprika, garlic powder, onion powder, cayenne, and thyme brings the heat and bold flavor. You can use a store-bought mix or make your own.

Ham Hock or Smoked Turkey Leg – This optional ingredient adds a deep, smoky richness to the broth. If you want a vegetarian version, skip it and add a few drops of liquid smoke for a similar effect.

Rice – Long-grain white rice is traditional, but you can also use brown rice or even cauliflower rice for a healthier option.

Bay Leaves & Thyme – These herbs bring subtle earthiness and enhance the overall flavor of the dish. Don’t skip them!

Special Equipment

• Large Dutch oven or heavy-bottomed pot for slow simmering
• Wooden spoon for stirring (helps prevent beans from breaking)
• Fine-mesh strainer for rinsing the beans

Now that we have everything ready, let’s start cooking!

How To Make Louisiana Red Beans and Rice

Cooking Louisiana Red Beans and Rice is a slow, loving process, but the reward is a creamy, flavorful pot of goodness that will have your whole house smelling amazing.

Step 1: Soak the Beans
If using dried beans, rinse them under cold water and soak them overnight in a large bowl filled with water. This helps soften them and reduce cooking time. If you're short on time, use the quick soak method: boil them for 2 minutes, cover, and let them sit for an hour.

Step 2: Sauté the Holy Trinity
In a large Dutch oven, heat a tablespoon of oil over medium heat. Add chopped onions, bell peppers, and celery, and cook until soft and fragrant, about 5 minutes.

Step 3: Brown the Sausage
Push the veggies to the side and add sliced andouille sausage. Let it sear for a few minutes until it develops a golden-brown crust. This step builds the smoky flavor that makes this dish so good!

Step 4: Simmer the Beans
Drain the soaked beans and add them to the pot along with:

• 4 cups of chicken broth
• 2 bay leaves
• 1 teaspoon of thyme
• 1 tablespoon of Cajun seasoning
• 1 smoked ham hock (optional)

Bring everything to a gentle boil, then reduce the heat to low and let it simmer uncovered for 2 to 3 hours, stirring occasionally. The beans should become tender and creamy.

Step 5: Mash for Creaminess
For an extra-creamy texture, mash about ½ cup of the beans against the side of the pot with a spoon. Stir well and let them continue to simmer.

Step 6: Serve Over Rice
Once the beans are thick and flavorful, remove the bay leaves and ham hock. Taste and adjust seasoning if needed. Serve hot over a bowl of fluffy white rice, garnished with green onions and hot sauce.

Storage Options

Got leftovers? Red beans and rice store beautifully, making it perfect for meal prep.

• Refrigerator – Store in an airtight container for up to 4 days. The flavors deepen over time!
• Freezer – Let the beans cool completely, then freeze them in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating – Warm on the stovetop over medium heat, adding a splash of water or broth if needed. The texture becomes thicker after cooling, so a little liquid helps loosen it up.

Variations and Substitutions

This dish is highly adaptable! Here are some creative ways to switch it up:

• Vegetarian Version – Skip the sausage and ham hock, and use vegetable broth instead of chicken broth. Add mushrooms or smoked paprika for a depth of flavor.
• Slow Cooker Method – Combine all ingredients in a slow cooker and cook on low for 8 hours. No need to soak the beans!
• Extra Spicy – Add more cayenne, diced jalapeños, or a splash of Louisiana hot sauce.
• Protein Swap – Try using chicken, turkey sausage, or shrimp instead of andouille.
• Healthier Option – Serve over brown rice or quinoa for added fiber and nutrients.

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