louisiana style red beans and rice recipe

Written ByJenny Smyth Posted on
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The Best louisiana style red beans and rice recipe

I love Louisiana-style red beans and rice, it’s a staple in our household. The dish originated from the state’s Acadian and African influences, where it was served as a simple yet satisfying meal.

The combination of tender beans, flavorful sausage, and aromatic spices is a perfect blend that never fails to impress. My family and I adore this recipe for its comforting warmth and the way it brings us together.

Whether we’re having a family gathering or just a quiet dinner at home, this recipe always hits the spot. I’ve tried various versions of this recipe over the years, but there’s something about the classic combination of red kidney beans, smoked sausage, and fragrant spices that just can’t be beat.

It’s a dish that’s easy to make and even easier to enjoy. My kids love helping me in the kitchen, especially when we’re cooking up a big pot of red beans.

They get so excited when they smell the sausage sizzling in the pan and taste the finished product. This recipe is more than just a meal; it’s an experience that fills our hearts with joy and our bellies with satisfaction.

Louisiana Style Red Beans and Rice

4.7 from 1489 votes

A classic Louisiana dish featuring red beans slow-cooked with andouille sausage, onions, bell peppers, and spices. Served over fluffy white rice, it is a hearty and comforting meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Red Beans

1 lb dried red beans
1 lb andouille sausage, sliced
1 large onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
2 cups chicken broth
1 tsp dried thyme
1 tsp dried oregano
1 tsp paprika
1 tsp cayenne pepper
Salt and pepper to taste
2 tbsp vegetable oil

For the Rice

2 cups long grain white rice
4 cups water
1 tsp salt

👨‍🍳Directions

1Rinse the red beans and pick out any debris.
2Place the beans in a large pot and cover with water.
3Bring to a boil over high heat.
4Reduce heat to medium and simmer for 10 minutes.
5Drain and set aside.
6In the same pot, heat the vegetable oil over medium heat.
7Add the sliced andouille sausage and cook until browned, about 5 minutes.
8Remove the sausage from the pot and set aside, leaving the drippings in the pot.
9Add the chopped onion, bell pepper, and minced garlic to the pot.
10Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5 minutes.
11The mixture should look translucent and soft.
12Add the diced tomatoes, chicken broth, thyme, oregano, paprika, and cayenne pepper to the pot.
13Stir well to combine.
14The mixture should be well combined and fragrant.
15Return the cooked sausage to the pot.
16Add the drained red beans and stir to combine.
17Bring the mixture to a boil over high heat.
18Reduce heat to low, cover, and let it simmer for 20 minutes, stirring occasionally.
19The beans should be tender and the flavors well combined.
20While the beans are simmering, prepare the rice.
21Rinse the rice under cold water until the water runs clear.
22In a separate pot, combine the rice, water, and salt.
23Bring to a boil over high heat.
24Reduce heat to low, cover, and let it simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
25Fluff with a fork and set aside.
26The rice should be fluffy and tender.
27Once the beans are tender, season with salt and pepper to taste.
28Serve the red beans over the cooked rice.
29The beans should be thick, hearty, and slightly spicy.

🔧Equipment

Large pot
Wooden spoon
Measuring cups and spoons
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can adjust the spiciness by adding more or less cayenne pepper. Add a pinch of sugar to balance the acidity of the tomatoes.

This Louisiana style red beans and rice is a classic dish that always impresses. It’s perfect for family gatherings, potlucks, or even a cozy dinner for two.

The rich, hearty flavors and comforting warmth make it a great choice for any occasion. I often make a big pot and freeze the leftovers for quick and easy meals throughout the week.

When reheating, you can always add a little water or broth to thin out the sauce if needed. I love serving this dish with some crusty French bread or cornbread on the side.

It’s a versatile and delicious meal that everyone will enjoy.

❓ Frequently Asked Questions About Louisiana Style Red Beans and Rice

Q: What type of sausage is best for Louisiana-style red beans?

For this recipe, I recommend using smoked sausage like Andouille or kielbasa. You can also use other types of smoked sausage if you prefer a different flavor profile.

Q: Can I use canned red beans instead of dried beans?

While canned beans are convenient, I highly recommend using dried red kidney beans for this recipe. They have a more robust flavor and firmer texture that’s essential for this dish.

Q: How do I ensure my red beans don’t become too mushy?

To prevent your red beans from becoming too mushy, make sure to soak them overnight before cooking them. Also, avoid overcooking the beans by keeping an eye on their texture throughout the cooking process.

Q: What’s the best way to store leftover red beans?

You can store leftover red beans in an airtight container in the refrigerator for up to three days or freeze them for later use.

Q: Can I make this recipe in advance?

This recipe can be made ahead of time by preparing the ingredients up to a day before cooking them. Simply store them in separate containers until you’re ready to cook.

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