Name: Louisiana Red Beans and Rice – A Soulful Creole Classic
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Southern (Cajun/Creole)
Ingredients: 1 lb dry red kidney beans; 2 tbsp oil (vegetable or olive); 14 oz Andouille sausage, sliced; 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 (adjust to taste); ¼ tsp black pepper; 2 bay leaves; 6 cups water; 1 tbsp salt (or to taste); ¼ cup chopped fresh parsley; 3 green onions, sliced (for garnish); 1½ cups long grain white rice; 3 cups water; Pinch of salt

Description

Louisiana Red Beans and Rice is more than just comfort food—it’s a soulful Creole staple rooted in community and simplicity. Picture tender red kidney beans simmered for hours in smoky, seasoned broth, infused with Andouille sausage, the holy trinity of onion, bell pepper, and celery, then ladled over fluffy white rice. Deeply flavorful, modest, and deeply satisfying, it represents tradition, resilience, and the rich culinary heritage of New Orleans. With each bite of Louisiana red beans and rice, you’re tasting history—and a meal that’s been lovingly passed down through generations.

Ingredients

Scale

For the Beans:

1 lb dry red kidney beans
2 tbsp oil (vegetable or olive)
14 oz Andouille sausage, sliced
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 (adjust to taste)
¼ tsp black pepper
2 bay leaves
6 cups water
1 tbsp salt (or to taste)
¼ cup chopped fresh parsley
3 green onions, sliced (for garnish)

For the Rice:

1½ cups long grain white rice
3 cups water
Pinch of salt

Instructions

Soak the Beans (Overnight) Place beans in a large bowl and cover with double their volume in water. Soak overnight in the fridge. Drain and rinse before cooking.
Cook the Sausage In a large pot, heat oil over medium heat. Add sliced sausage and cook until browned. Remove and set aside.
Sauté the Veggies In the same pot, add onion, bell pepper, celery, and garlic. Sauté until onions are soft and translucent, scraping up any browned bits.
Add Spices & Beans Stir in paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and bay leaves. Cook for 1 minute. Add soaked beans and 6 cups of water.
Simmer the Beans Bring to a boil, then reduce heat to medium-low. Cover and simmer for 1 hour, stirring occasionally.
Mash & Thicken After 1 hour, mash some of the beans against the side of the pot to thicken the mixture. Simmer uncovered for another 30 minutes.
Cook the Rice While beans finish, bring 3 cups water and a pinch of salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes. Let rest 5 minutes, then fluff with a fork.
Finish the Beans Return sausage to the pot. Stir in parsley and salt to taste. Simmer 5 more minutes.
Serve Spoon beans into bowls, top with a scoop of rice, and garnish with green onions.

Notes

For an authentic Southern touch, serve with a slice of cornbread or crusty French bread. Want it spicier? Add a splash of hot sauce or sliced jalapeños for extra heat!

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Main Course
Method: Simmered
Cuisine: Southern (Cajun/Creole)

Keywords: Louisiana Red Beans and Rice