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Louisiana Style Red Beans and Rice

A classic New Orleans staple featuring creamy slow-cooked red kidney beans, spicy andouille sausage, and aromatic vegetables served over fluffy white rice.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 8 bowls
Course: Dinner, Main Course
Cuisine: American, Cajun, Creole
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

The Basics
  • 1 lb dry red kidney beans soaked overnight
  • 1 lb andouille sausage sliced into rounds
  • 1 ham hock smoked
  • 6-8 cups chicken broth or water
The Vegetables
  • 1 large yellow onion diced
  • 1 large green bell pepper diced
  • 3 stalks celery diced
  • 5 cloves garlic minced
Seasoning & Serving
  • 2 bay leaves
  • 1 tbsp Cajun seasoning plus more to taste
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 4 cups cooked white rice for serving
  • 1 bunch parsley chopped, for garnish

Equipment

  • Large Dutch Oven or Pot
  • Cutting Board
  • Chef's Knife
  • Potato Masher or Wooden Spoon

Method
 

  1. Rinse beans and soak them in a large bowl of water overnight (at least 8 hours). Drain and rinse again before cooking.
  2. In a large Dutch oven over medium-high heat, brown the sliced andouille sausage until fat renders. Remove sausage and set aside.
  3. Add onion, bell pepper, and celery to the pot. Sauté in the sausage fat until soft (8-10 mins). Add garlic and cook for 1 minute.
  4. Add the drained beans, ham hock, broth, bay leaves, and dried herbs to the pot. Bring to a boil.
  5. Reduce heat to low, cover slightly, and simmer for 1.5 to 2.5 hours until beans are tender.
  6. Remove the bay leaves and ham hock. Cut any meat off the hock and return it to the pot.
  7. Return the cooked sausage to the pot. Mash about 1 cup of the beans against the side of the pot to thicken the sauce.
  8. Simmer uncovered for 20 more minutes until creamy. Serve hot over white rice, garnished with parsley.

Notes

Serve with hot sauce and cornbread. Leftovers freeze well for up to 3 months.