Louisiana Red Beans and Rice (Authentic Creole Comfort Food)

Few dishes capture the warmth and soul of Southern cooking quite like Red Beans and Rice. With roots in Louisiana, this beloved classic was traditionally simmered on Mondays using leftover ham or sausage, cooking low and slow while the house filled with comforting aromas and families went about their day.

Tender beans, smoky sausage, and bold Cajun seasoning come together to create a meal that’s hearty, affordable, and deeply satisfying. Whether you’re in New Orleans or your own kitchen, this recipe delivers that down-home Southern goodness in every bite. Serve it with a warm slice of Southern Cornbread, pair it with a fresh Classic Southern Garden Salad or Creamy Coleslaw for balance, and finish with a simple Easy Dump Cake for a sweet, no-fuss dessert that tastes just like home.

Recipe Card

Servings: 6–8 Prep Time: 15 minutes Cook Time: 1 hour 30 minutes Total Time: 1 hour 45 minutes

Ingredients

• 1 lb dried red beans (or kidney beans), soaked overnight

• 1 tablespoon olive oil

• 1 lb smoked sausage or andouille sausage, sliced

• 1 medium onion, chopped

• 1 green bell pepper, chopped

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 1 teaspoon paprika

• 1 teaspoon thyme

• 1 teaspoon cayenne pepper (adjust to taste)

• 1 teaspoon smoked paprika

• ½ teaspoon black pepper

• 1 teaspoon salt (to taste)

• 4 cups chicken broth

• 2 cups water

• 2 bay leaves

• 1 teaspoon Worcestershire sauce (optional)

• 2 cups cooked white rice

• Chopped green onions or parsley for garnish

Instructions

1. Soak the Beans: Rinse and soak red beans overnight in a large bowl with enough water to cover them. Drain and rinse before cooking.

2. Cook the Sausage: In a large pot or Dutch oven, heat olive oil over medium heat. Add sausage slices and cook until browned, about 5 minutes. Remove and set aside.

3. Sauté Vegetables: In the same pot, add onion, bell pepper, celery, and garlic. Sauté for 4–5 minutes until softened and fragrant.

4. Add Seasonings & Liquids: Stir in paprika, thyme, cayenne, smoked paprika, black pepper, and salt. Add soaked beans, sausage, chicken broth, water, bay leaves, and Worcestershire sauce.

5. Simmer: Bring to a boil, then reduce the heat to low. Cover and simmer for 1½ hours, stirring occasionally, until beans are tender and the mixture thickens slightly. (Add a bit more water if needed during cooking.)

6. Serve: Remove bay leaves and serve the red beans over warm cooked white rice. Garnish with green onions or parsley.

Tips for Perfect Red Beans and Rice

• Use andouille sausage for a traditional smoky Creole flavor.

• To make it creamy, mash a few beans against the pot’s side during the last 15 minutes of cooking.

• Add a ham hock or leftover smoked meat for even deeper flavor.

• Red beans thicken naturally as they cool — don’t rush the simmering!

Final Thoughts

This Louisiana Red Beans and Rice recipe is the heart of Southern comfort — hearty, flavorful, and made with simple ingredients that come together beautifully. It’s the kind of meal that feels like home, perfect for Sunday dinners or cozy weeknights.

FAQ

Q: Can I use canned beans instead of dry beans?

Yes — canned red beans save time. Rinse them first and reduce cooking time since they are already soft.

Q: Do I need to soak dry beans?

Soaking helps reduce cooking time and improves texture, but you can also use the quick-boil method.

Q: What sausage is best for authentic flavor?

Andouille sausage is the classic choice, but smoked sausage works well, too.

Q: How do I make the beans creamy?

Mash some beans against the side of the pot during cooking or simmer longer to thicken naturally.

Q: Can I freeze red beans and rice?

Yes — freeze the beans separately (without rice) for up to 3 months. Cook fresh rice when serving.