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Authentic Louisiana Cajun Red Beans and Rice with Smoked Sausage

Close-up of a white bowl filled with white rice topped with flavorful red beans and rice stew and sliced sausage, garnished with parsley.
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A hearty, flavorful recipe for classic Louisiana Red Beans and Rice, featuring smoked sausage and simple preparation methods.

Ingredients

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  • 1 pound dried red kidney beans, rinsed and picked over
  • 6 cups chicken broth
  • 1 pound smoked andouille sausage, 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
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Cooked white rice, for serving

Instructions

  1. Soak the beans overnight in water, then drain them. (For quicker cooking, use the quick-soak method: cover beans with water, bring to a boil for 2 minutes, then let stand for 1 hour before draining.)
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, bell pepper, and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic, thyme, oregano, and cayenne pepper. Cook for 1 minute until fragrant.
  4. Add the drained red beans, chicken broth, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
  5. Add the sliced andouille sausage to the pot. Continue to simmer, partially covered, for another 30 to 45 minutes, or until the beans are tender and the liquid has thickened into a gravy-like consistency. Remove the bay leaf.
  6. Taste and adjust seasoning with salt and pepper. If the mixture is too thick, add a little water or broth. If it is too thin, remove the lid and simmer for 10 more minutes.
  7. Serve the red beans and sausage mixture hot over mounds of cooked white rice.

Notes

  • For a Slow Cooker method: Combine all ingredients (except rice) in the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  • For an Instant Pot method: Combine all ingredients (except rice) in the Instant Pot. Secure the lid and cook on High Pressure for 25 minutes. Allow for a Natural Pressure Release for 15 minutes before quick releasing any remaining pressure.
  • If you prefer a creamier texture, mash about 1 cup of the cooked beans against the side of the pot before serving.

Nutrition

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