Louisiana Red Beans and Rice (Authentic Creole Comfort Food)

This Louisiana Red Beans and Rice recipe is slow-simmered with smoky sausage, tender beans, and Cajun spices — a comforting Southern classic!

Louisiana Red Beans and Rice: A Taste of the South

Few dishes capture the warmth and soul of Southern cooking like Red Beans and Rice. Originating in Louisiana, this dish was traditionally made on Mondays — using Sunday’s leftover ham or sausage — and slowly simmered to perfection while families handled chores.

With tender beans, smoky sausage, and bold Cajun seasoning, this hearty meal is comforting, affordable, and full of authentic Creole flavor. Whether you’re in New Orleans or your own kitchen, this recipe brings that down-home Southern goodness right to your table. Serve it with a warm slice of Southern Cornbread for the ultimate comfort-food pairing that truly tastes 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.

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