A delicious blend of Cajun spices, dried beans, and just the right amount of smoked sausage creates this classic recipe of Southern Red Beans And Rice. You’ll want to make extra for leftovers, trust me.

Growing up in the heart of South Louisiana, one dish that held a special place in my family’s culinary tradition was Red Beans and Rice. This delightful combination of flavors and textures with the mixture of rice, creamy red beans, and flavorful andouille sausage is as common in our region as peanut butter and jelly are in other households.

I can vividly recall my mom preparing this mouthwatering dish on many occasions, and for some inexplicable reason, it was always on a Monday. There’s a cherished tradition here in the bayous and parishes that dictates red beans or white beans must be served on Mondays.

The specifics of how you prepare your red beans can vary depending on which corner of Louisiana you call home. It’s almost akin to how pasta dishes can differ throughout Italy, reflecting the cultural nuances of each region.

Just as southern Italy exudes rustic charm, our French influence guides the way we prepare our beloved red beans in Louisiana.

I’m a proud Cajun girl, raised along the vibrant coastline of Louisiana. There, you can hop in your car and be certain that there will be a roadside stall selling fresh shrimp caught right from the Gulf of Mexico.

You’ll also encounter seasoned farmers offering the day’s bountiful harvest, which typically includes fresh green beans, eggplant, tomatoes, okra, and so much more. It’s a testament to the rich agricultural and fishing heritage that has been a way of life for generations in this part of the world.

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Red Beans + Rice Recipe Ingredients

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Ingredient Spices Needed

Before we dive into the recipe, let’s gather the essential ingredients for this Louisiana classic. To make a flavorful pot of red beans and rice, you’ll need:

Salt
Slap Ya Mama (a classic Cajun seasoning blend)
No Salt Seasoning Blend
Red Beans
Old Bay Seasoning
Thyme
Bay Leaf
Basil
Smoky Andouille sausage

Salt | Slap Ya Mama | No Salt Seasoning Blend | Red Beans

Old Bay Seasoning | Thyme | Bay Leaves | Basil

Best Red Beans To Use

I prefer to use the smaller red kidney beans for this. You CAN cheat and use canned beans if you want, but the classic version uses dry beans. We will be soaking the beans first, then cooking beans in the crock pot as part of the cooking process.

Other beans you can try are pink beans, black beans, and even pinto beans.

Preparing the Beans

To achieve the full depth of flavors that make red beans and rice a Southern staple, it’s important to start the night before. Here’s how to do an overnight soak.

Take a pound of dried red kidney beans and place them in a large pot. Ensure the water covers the beans because they’ll expand significantly. Use approximately 4 cups water for 2 pounds of beans.
Bring the water to a boil, remove from heat, cover the pot, and allow the beans to soak overnight.
The next morning, rinse the beans with fresh water, and refill the pot with enough water to cover the beans. Put it back on low heat.

Making The Base For The Red Beans And Rice

In a separate 5-quart dutch oven pot, prepare the flavor base:

Add oil, chopped onion, celery, and garlic. This is considered the “holy trinity” of flavor in southern Louisiana. Simmer on low heat until the onions turn translucent.
Drain the soaked beans and add them to the pot with the onion, garlic, and celery.
Add chicken stock, bay leaves, bell pepper, basil, sage, cayenne pepper, salt, black pepper, and parsley.
Simmer on low heat for about 3 hours, adding chicken stock as needed to maintain a gravy-like consistency.

Making The Sausage for Red Beans And Rice

Meanwhile, in a separate skillet, prepare the andouille sausage:

Chop or cube the andouille sausage.
Cook it until the sausage develops a slightly crispy exterior.
Place the cooked sausage on paper towels to remove excess oil.

Cooking the Rice

While your red beans are simmering to perfection, don’t forget to prepare the rice. Most of us in the South will use white rice, but you can use brown rice if you’d like. A rice cooker will get the job done in no time for you.

Finishing Your Red Beans And Rice

After 3 hours of simmering, it’s time to add the finishing touches:

Add the cooked andouille sausage to the red beans, along with chopped green onions.
Serve your delightful red beans and rice with your cooked rice as a side, and savor the mouthwatering flavors of South Louisiana.

Red beans and rice isn’t just a meal; it’s a cherished tradition that binds families together in the rich tapestry of South Louisiana’s culinary heritage.

Whether you’re a native Cajun like me or a visitor looking to experience the authentic flavors of the region, this dish embodies the essence of Southern hospitality and warm, comforting cuisine.

So, gather your ingredients, embrace the history and tradition, and enjoy a hearty bowl of red beans and rice, just like they do in the bayous of Louisiana.

Red Beans, Sausage, + Rice Recipe

Every Cajun's favorite homestyle meal

Perfect blend of cajun spices and flavors for the perfect homestyle meal

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Servings 4 people

Equipment

1 pot/ Dutch Oven pot 5 qt or larger
1 colander
1 skillet

Ingredients

1 lb Camelia Red Kidney Bean
1 lb Andaouille Sausage or Regular Sausage
4 tbsp Olive Oil
6 cloves garlic
1 medium onion
2 celery ribs
1 medium green bell pepper
64 oz chicken stock
3 bay leaves
1 tsp sage
1/8 tsp cayenne pepper
2 tsp dried basil
1 1/2 tsp black pepper
2 tsp salt
1 cup chopped parsley
1 bunch green onions

Instructions

The night before you will make the beans, add your pound of beans to a pot of water, and make sure the water covers the beans because the beans will grow twice their size. I would add 4 cups of water to 2 lbs of beans, bring this to a boil, take the fire off, cover the pot and let it set like this overnight
The next morning, rinse the beans with fresh water. Fill the pot back up with water just to cover the top of the beans and put it back on the fire, low flame.
Now in a separate dutch oven pot, about a 5-quart pot.
Add your oil, chopped onion, celery, and garlic, and simmer on low heat until the onions are translucent.
Drain the beans again and add those beans to the onion, garlic and celery pot. Add your chicken stock, bay leaves, bell pepper, basil, sage, cayenne pepper, salt, black pepper and parsley.
Simmer on low heat for 3 hours. Add additional chicken stock as needed to keep a gravy-type amount in the pot.
Meanwhile, in a separate skillet, chop, or cube cut your andouille sausage. Cook till the sausage gets a little crusty.
When cooking, remove the sausage from the skillet and place it on paper towels to remove all the oil from the sausage.
Meanwhile, you can cook your rice.
At the end of the 3 hours you can add the sausage to the beans along with the green onions and serve.

Place Setting + Cutlery

Here are some of my favorite Williams & Sonoma tablescape essentials. I am obsessed with these coasters and the green table runner. These are fabulous to help transition our dining space into fall.