Louisiana Red Beans and Rice Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Louisiana Red Beans and Rice delivers creamy red beans simmered with smoky andouille sausage and the holy trinity of Cajun vegetables. This Monday night tradition serves 8 with rich gravy perfect over fluffy white rice—authentic NOLA comfort in every spoonful.

Why This Recipe Works

• Holy trinity base: Onions, celery, bell pepper build deep Louisiana flavor foundation.
• Slow simmer magic: Beans break down naturally creating creamy gravy texture.
• Andouille smoke: Sausage infuses essential Cajun spice without overpowering.
• Ham hock depth: Collagen melts into rich mouthfeel during long cook.
• Cajun seasoning balance: Heat + herbs + umami in perfect Monday harmony.

Ingredients & Prep

Beans Base:
1 lb dried red kidney beans (soaked overnight)
1 lb andouille sausage, sliced
½ lb smoked ham hock or diced ham
1 large yellow onion, diced
1 green bell pepper, diced
3 celery stalks, diced
4 garlic cloves, minced

Seasonings & Liquid

2 bay leaves
1 tbsp Cajun seasoning
1 tsp dried thyme
½ tsp cayenne pepper
6 cups chicken broth
2 cups water
3 cups cooked white rice
Garnish:
½ cup sliced green onions
¼ cup chopped parsley
Hot sauce to taste

Step-by-Step Instructions

1. Sauté holy trinity (onion, celery, pepper) in 2 tbsp bacon fat or oil until softened.
2. Add garlic; cook 1 minute until fragrant.
3. Stir in drained soaked beans, ham hock, bay leaves, Cajun seasoning, thyme, cayenne.
4. Pour chicken broth + water; bring to boil then simmer covered 2 hours.
5. Add sliced andouille; simmer uncovered 30-45 minutes until beans cream up.
6. Smash few beans against pot side for thicker gravy if desired.
7. Remove bay leaves + ham hock bones; stir in green onions + parsley.
8. Serve beans ladled over hot rice with hot sauce + extra green onions.

Flavor Variations

Storage Tips

Refrigerate airtight 5 days; flavors improve day 2. Freeze 3 months. Reheat with splash water; rice separate.

FAQs

Beans won’t cream? Longer simmer + occasional smashing + potato masher final 15 minutes.
Too thick? Add boiling water ¼ cup at time until perfect gravy consistency.
No time for soak? Quick soak: boil 2 minutes, sit 1 hour, drain, proceed normally.

Conclusion

Louisiana Red Beans and Rice feeds body + soul with creamy, smoky Monday magic pure Southern comfort tradition.

Louisiana Red Beans and Rice Recipe

Print Recipe

Louisiana Red Beans and Rice features creamy slow-simmered small red kidney beans with the holy trinity of onion, celery, bell pepper, and smoky andouille sausage. Traditional Monday washday meal served over fluffy white rice with hot sauce and cornbread.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 3 hrs
• Total Time: 12 hrs (incl soak)
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

• 1 lb dried small red kidney beans (Camellia brand preferred)
• 1 lb andouille sausage, sliced ¼-inch thick
• 8 oz smoked ham hock or diced ham
• 4 slices bacon, chopped
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 3 celery ribs, diced
• 6 garlic cloves, minced
• 2 bay leaves
• 1 tbsp Cajun seasoning
• 1 tsp dried thyme
• ½ tsp cayenne pepper
• 10 cups chicken broth or water
• 3 green onions, sliced
• ¼ cup chopped parsley
• Salt and hot sauce to taste
• 4 cups cooked long-grain white rice

Instructions

• 1. Soak beans overnight in water to cover by 3 inches, or quick soak: boil 2 minutes, cover, sit 1 hour. Drain.
• 2. Cook bacon in Dutch oven over medium until fat renders. Add sausage; brown 5 minutes. Remove meats.
• 3. Sauté onion, bell pepper, celery (holy trinity) 8 minutes until soft. Add garlic; cook 1 minute.
• 4. Add drained beans, bay leaves, Cajun seasoning, thyme, cayenne, broth. Nestle in ham hock. Bring to boil, reduce to simmer. Cover partially; cook 2 hours until beans creamy.
• 5. Add browned meats back. Simmer uncovered 30 minutes more. Smash some beans against pot for thickness. Remove bay leaves/ham bone. Stir in green onions, parsley. Season with salt.
• 6. Serve over hot white rice with hot sauce, cornbread, and pickled onions.

Notes

• Camellia small red beans traditional; larger kidneys stay firmer.
• Smash some beans against pot sides last 30 minutes for natural creaminess.
• Andouille essential for authentic smokiness; kielbasa too mild.
• Make Monday tradition: Slow simmer all day while laundry runs.
• Freezes perfectly; portion with rice in containers up to 3 months.

Nutrition

• Serving Size: 1 cup beans + ½ cup rice
• Calories: 520
• Sugar: 4g
• Sodium: 1480mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 12g
• Protein: 29g
• Cholesterol: 45mg

Keywords: louisiana red beans and rice, authentic cajun red beans, monday red beans