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Authentic Louisiana Red Beans and Rice with Smoked Sausage

Close-up of a white bowl filled with white rice topped generously with rich, savory red beans and rice and thick slices of andouille sausage.
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Make classic Louisiana Red Beans and Rice on the stovetop. This recipe uses smoked sausage and the holy trinity for deep, comforting flavor.

Ingredients

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  • 1 pound dried red kidney beans, rinsed and picked over
  • 8 cups water or low-sodium chicken broth
  • 1 pound smoked sausage (Andouille or Kielbasa), sliced into rounds
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 bay leaf
  • Salt and black pepper to taste
  • Cooked white rice, for serving
  • Hot sauce, for serving

Instructions

  1. Place the rinsed red beans in a large pot or Dutch oven and cover with water or broth. Bring to a boil, then reduce heat and simmer for 1 hour, or until beans begin to soften. Drain off excess liquid, reserving about 6 cups.
  2. In a separate large skillet, brown the sliced smoked sausage over medium heat until lightly browned. Remove sausage and set aside, leaving rendered fat in the skillet.
  3. Add the onion, bell pepper, and celery (the holy trinity) to the skillet. Cook in the sausage fat until softened, about 5 to 7 minutes.
  4. Add the minced garlic, thyme, oregano, and cayenne pepper to the vegetables. Cook for 1 minute until fragrant.
  5. Return the sausage to the pot with the partially cooked beans. Add the sautéed vegetables, the reserved bean liquid (or fresh broth to equal 6 cups), and the bay leaf.
  6. Bring the mixture to a simmer. Reduce heat to low, cover partially, and cook for 1.5 to 2 hours, stirring occasionally, until the beans are very tender and the liquid has thickened into a creamy sauce. Do not let it boil rapidly.
  7. Remove the bay leaf. Taste and add salt and black pepper as needed. If the mixture is too thick, add a little water or broth. If it is too thin, remove the lid and simmer uncovered for the last 15 minutes.
  8. Serve hot over fluffy white rice. Offer hot sauce on the side.

Notes

  • For a quicker version, soak the beans overnight before cooking, which reduces the initial simmer time.
  • To achieve a creamier texture, mash about 1 cup of the cooked beans against the side of the pot with a spoon before serving.
  • This recipe freezes well. Cool completely before storing in airtight containers.

Nutrition

Find it online: https://cookingbycarla.com/authentic-louisiana-red-beans-and-rice/