There’s something purely magical about a pot of red beans slowly simmering on the stove, don’t you think? It’s one of those dishes that feels like a hug from the inside out. Today, we’re diving into a soul-warming classic straight from the heart of Louisiana — Louisiana Style Red Beans and Rice.
This dish has deep roots, traditionally made on Mondays in New Orleans when laundry took up most of the day. Families needed something hearty yet hands-off to cook — and red beans simmering with smoky meats was the perfect solution. It’s a recipe steeped in comfort, culture, and that unmistakable Southern hospitality.
Trust me, once you get a whiff of the savory aroma filling your kitchen — smoky sausage, creamy beans, spicy notes dancing around — you’ll be counting the minutes until it’s ready. This one’s a game-changer, full of rich history and even richer flavor!
Why You’ll Love Louisiana Style Red Beans and Rice
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion.
Is this Louisiana Style Red Beans and Rice for you? Let’s see. Louisiana Style Red Beans and Rice are…
- Incredibly Flavorful: Smoky, spicy, savory — every spoonful is loaded with complex, mouthwatering goodness.
- Creamy and Hearty: The beans get luxuriously creamy while still holding their shape, creating the ultimate comfort food texture.
- Effortless Comfort: A one-pot wonder that’s simple to make but tastes like you spent all day in the kitchen.
- Customizable: Dial up the spice, swap the sausage, or make it vegan — it’s so easy to make it your own.
- Perfect for Leftovers: The flavors deepen and get even better the next day (if you manage to have any leftovers, that is!).
Quick Tip: For that authentic creamy texture, mash a few beans against the side of the pot while they simmer — it thickens the sauce naturally and makes the dish even more irresistible!
Ingredients in Louisiana Style Red Beans and Rice
Here’s the magic of this dish—it’s built on simple, soulful ingredients that come together into something unforgettable. Let’s break it down:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Red Kidney Beans: The heart and soul of the dish. Creamy, rich, and perfect for soaking up all those bold, smoky flavors.
Andouille Sausage: Smoky, spicy, and packed with flavor. It infuses the entire pot with its deliciously bold character.
Onion: Adds a sweet, mellow foundation of flavor that builds as the beans cook low and slow.
Celery: Brings a subtle earthiness and a hint of crunch — the essential backbone of any good Louisiana recipe.
Green Bell Pepper: Sweet and vibrant, it rounds out the “holy trinity” of Louisiana cooking.
Garlic: A must! It deepens the flavor profile and adds that irresistible, aromatic punch.
Bay Leaves: Infuse the pot with warm, herbal notes that make everything taste just a little bit more special.
Cajun Seasoning: Adds the perfect blend of heat, herbs, and spice. Homemade or store-bought, either will do the trick!
Chicken Broth: Builds a rich, savory base that keeps everything tender and flavorful.
Cooked White Rice: The perfect fluffy, neutral canvas to soak up all that smoky, spicy goodness.
Instructions:
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment:
Start by preheating your large pot or Dutch oven over medium heat. A good, heavy-bottomed pot ensures even cooking and prevents burning.
Combine Ingredients:
In your preheated pot, sauté the andouille sausage until it’s golden and releases its flavorful oils. Remove and set aside. In the same pot, cook the onion, celery, bell pepper, and garlic until softened and aromatic. Your kitchen will smell heavenly — promise!
Prepare Your Cooking Vessel:
Deglaze the pot with a splash of broth, scraping up any browned bits (aka pure flavor gold).
Assemble the Dish:
Add the red beans, sausage, bay leaves, Cajun seasoning, and the rest of the chicken broth. Stir everything together so the flavors can start mingling and making magic.
Cook to Perfection:
Bring to a boil, then reduce to a gentle simmer. Cover partially and cook low and slow for about 2–3 hours, stirring occasionally. Mash a few beans against the side of the pot for a creamier texture.
Finishing Touches:
Remove the bay leaves. Taste and adjust seasoning with extra Cajun spice, salt, or pepper if needed.
Serve and Enjoy:
Spoon generously over fluffy cooked rice, garnish with chopped green onions or a splash of hot sauce if you’re feeling extra fiery, and dive in!
How to make Louisiana Style Red Beans and Rice?
Fresh Salads: A simple green salad with vinaigrette offers a refreshing contrast to the hearty beans.
Crusty Bread: Mop up that flavorful sauce with warm, buttery cornbread or a slice of crusty baguette.
Creamy Accompaniments: A dollop of sour cream can mellow out the spice if needed (but honestly, it’s perfectly balanced already!).
Vegetable Sides: Roasted okra or sauteed greens are classic Southern pairings.
As a Standalone: Honestly, it’s so hearty and packed with flavor, you don’t need a thing more!
Presentation matters too! Serve it up in deep bowls with a sprinkle of chopped parsley for that final fancy touch.
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 35mg
How to serve Louisiana Style Red Beans and Rice?
This dish pairs wonderfully with:
- Cornbread
- A simple green salad
- Roasted okra
- Pickled onions for a bright contrast
- A cold glass of sweet tea or a crisp lager
Additional Tips
Prep Ahead: Soak the beans overnight to save on cooking time the next day.
Spice It Up: Add a pinch of cayenne pepper or serve with hot sauce for extra heat lovers!
Dietary Adjustments: Use turkey sausage or a plant-based sausage for a lighter or vegan version.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop for best flavor.
Double the Batch: This dish freezes beautifully! Freeze portions in airtight containers for up to 3 months.
Tips & Variations/Quick Tips:
- For extra creaminess, mash about ¼ of the beans against the side of the pot while cooking.
- Swap andouille for smoked turkey sausage if you want a lighter flavor.
- Vegetarian? Skip the sausage and use vegetable broth instead.
- Don’t skip the bay leaves — they add so much depth!
FAQ Section
Q1: Can I substitute andouille sausage with another kind?
A1: Absolutely! Smoked sausage or kielbasa makes a great alternative.
Q2: Can I make this dish ahead of time?
A2: Yes! Red Beans and Rice tastes even better the next day after the flavors have time to meld.
Q3: How do I store leftovers?
A3: Store them in an airtight container in the fridge for up to 4 days.
Q4: Can I freeze this dish?
A4: Definitely! Freeze cooled beans in a freezer-safe container for up to 3 months. Thaw overnight before reheating.
Q5: What’s the best way to reheat this dish?
A5: Gently reheat on the stovetop over low heat, adding a splash of broth if needed to loosen it up.
Q6: Can I double the recipe?
A6: Yes, and you should! It freezes so well, and future-you will be grateful on a busy day.
Louisiana Style Red Beans and Rice
Ingredients
- 1 lb. dry red beans
- 2 Tbsp cooking oil
- 14 oz. Andouille sausage
- 1 yellow onion diced
- 1 green bell pepper diced
- 3 ribs celery diced
- 4 cloves garlic minced
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- ¼ tsp freshly cracked black pepper
- 2 bay leaves
- 6 cups water
- ¼ cup chopped parsley
- 1 Tbsp salt or to taste
- 1.5 cups long grain white rice uncooked
- 3 green onions sliced
Instructions
- Soak the Beans: The night before, add the dry beans to a large bowl with double their volume in water. Allow the beans to soak in the refrigerator overnight.
- Cook the Sausage: Slice the sausage into rounds. Heat cooking oil in a large pot over medium heat and cook the sausage until browned. Remove with a slotted spoon and set aside in the refrigerator.
- Sauté the Veggies: Dice the onion, bell pepper, and celery. Mince the garlic. Add these to the pot and sauté over medium heat until softened. Stir occasionally to loosen any browned bits on the bottom of the pot.
- Add Spices: Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and bay leaves. Cook for one more minute.
- Add Beans and Water: Drain and rinse the soaked beans, then add them to the pot with 6 cups water. Stir to combine. Bring to a boil, then lower the heat and simmer for 1 hour, stirring occasionally.
- Mash the Beans: After 1 hour, smash the beans with the back of a spoon to thicken the mixture. Let it simmer uncovered for another 30 minutes.
- Cook the Rice: In a separate pot, cook the rice. Add rice and 3 cups water, bring to a boil, then reduce heat and simmer for 15 minutes. Let it rest for 5 minutes before fluffing with a fork.
- Combine and Serve: Add the cooked sausage and parsley to the red beans. Taste and add salt as needed. Serve the beans topped with rice and garnished with sliced green onions.
