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Authentic Louisiana Style Red Beans and Rice

A hearty, deeply flavorful Southern classic featuring creamy red kidney beans and smoky Andouille sausage slow-simmered in a rich, savory gravy, served over white rice.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Soaking Time 8 minutes
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Cajun, Creole, Southern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

The Beans and Meat
  • 1 lb dried small red kidney beans soaked overnight and drained
  • 1 lb Andouille sausage sliced into rounds
  • 1 large smoked ham hock or leftover ham bone
The Holy Trinity & Aromatics
  • 1 large yellow onion diced
  • 1 large green bell pepper diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
Broth and Seasoning
  • 6 cups chicken broth low-sodium
  • 2 whole bay leaves
  • 1 tbsp Cajun seasoning adjust to taste
  • 0.5 tsp dried thyme
For Serving
  • 4 cups white rice cooked
  • 0.25 cup fresh parsley chopped, for garnish

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Wooden Spoon
  • Cutting board and knife

Method
 

  1. In a large Dutch oven over medium-high heat, brown the sliced Andouille sausage. Remove sausage and set aside, leaving the drippings.
  2. Sauté the diced onion, bell pepper, and celery in the sausage drippings until softened (about 5-8 minutes). Add garlic and cook 1 minute more.
  3. Return sausage to the pot. Add the soaked beans, ham hock, chicken broth, bay leaves, Cajun seasoning, and thyme.
  4. Bring to a boil, then immediately reduce heat to low, cover, and simmer for 2 to 2.5 hours, stirring occasionally until beans are very tender.
  5. Remove the ham hock, shred any meat, and return meat to the pot. Discard the bone and bay leaves.
  6. Mash about 1/4 of the beans against the side of the pot with a spoon to thicken the broth into a creamy gravy. Simmer uncovered for 15 more minutes.
  7. Serve hot over cooked white rice, garnished with fresh parsley.

Notes

Do not add salt until the end of the cooking process, as the sausage, ham hock, and Cajun seasoning already contain salt, and early salting can make bean skins tough.