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Louisiana Style Red Beans and Rice with Sausage Recipe

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4 from 71 reviews

  • Author: Sara
  • Total Time: 10 hours 15 minutes
  • Yield: 6 servings

Description

This classic Louisiana Style Red Beans and Rice with Sausage recipe offers a rich, comforting dish full of smoky and spicy flavors. Slow-cooked red beans simmered with andouille sausage and the holy trinity of Cajun cooking – onions, celery, and bell pepper – served over fluffy long grain white rice, make for an authentic Creole meal perfect for family dinners.

Ingredients

Beans and Sausage

  • 1 lb. dry red beans
  • 2 Tbsp cooking oil
  • 14 oz. Andouille sausage
  • 6 cups water
  • 2 bay leaves
  • 1 Tbsp salt, or to taste

Vegetables and Seasonings

  • 1 yellow onion
  • 1 green bell pepper
  • 3 ribs celery
  • 4 cloves garlic
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp freshly cracked black pepper
  • 1/4 cup chopped parsley
  • 3 green onions

Rice

  • 1.5 cups long grain white rice, uncooked

Instructions

  1. Soak the Beans: The night before cooking, place the dry red beans in a large bowl and cover with double their volume in water. Refrigerate overnight to soak and soften.
  2. Brown the Sausage: Slice the andouille sausage into rounds. Heat cooking oil in a large pot over medium heat, then add the sausage slices. Cook until browned. Remove the sausage with a slotted spoon and refrigerate while preparing the other ingredients.
  3. Prep the Vegetables: Dice the yellow onion, green bell pepper, and celery ribs. Mince the garlic cloves.
  4. Sauté the Vegetables: In the same pot (drain fat if preferred), add the diced onions, bell pepper, celery, and garlic over medium heat. Sauté until the onions become soft and any browned bits dissolve from the pot bottom, stirring frequently.
  5. Add Spices: Stir in smoked paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper, freshly cracked black pepper, and bay leaves. Cook and stir for an additional minute to release the flavors.
  6. Add Beans and Water: Drain and rinse the soaked beans thoroughly. Add them to the pot along with 6 cups of water. Stir to combine all ingredients.
  7. Boil and Simmer Beans: Cover with a lid, bring the mixture to a boil over medium-high heat, then reduce heat to medium-low. Let the beans boil gently for 1 hour, stirring occasionally and replacing the lid each time you stir.
  8. Thicken the Beans: After 1 hour, the beans should be tender. Use the back of a spoon to mash some of the beans against the side of the pot. Continue simmering uncovered for another 30 minutes to thicken the mixture.
  9. Cook the Rice: While the beans simmer, prepare the rice by placing 1.5 cups of uncooked rice with 3 cups of water in a saucepan. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes. Turn off heat and let rest with the lid on for 5 minutes. Fluff the rice with a fork before serving.
  10. Finish Beans with Sausage and Herbs: Return the cooked sausage to the pot with the thickened beans. Add chopped fresh parsley and stir to combine. Taste and season with salt, starting with 1 teaspoon and adding more as desired (up to 1 tablespoon total).
  11. Serve: Dish the red beans into bowls, topping each with a scoop of fluffy white rice and a sprinkle of sliced green onions. Serve hot and enjoy the authentic Louisiana flavors.

Notes

  • Soaking the beans overnight reduces cooking time and helps achieve a creamy texture.
  • Using andouille sausage gives an authentic smoky flavor, but you can substitute with another smoked sausage if needed.
  • Do not discard the cooking fat from the sausage as it adds flavor to the sautéed vegetables.
  • The recipe can be made spicier by adding more cayenne pepper or hot sauce at serving.
  • Leftovers taste even better the next day as flavors deepen.
  • For a gluten-free version, ensure the sausage contains no gluten additives.
  • Prep Time: 15 minutes (plus overnight soaking)
  • Cook Time: 10 hours
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Louisiana Creole

Find it online: https://saraflavors.com/louisiana-style-red-beans-and-rice-with-sausage-recipe/