Description
A soul-warming Creole classic, Louisiana Red Beans and Rice is loaded with smoky sausage, tender beans, and aromatic vegetables simmered to perfection in a richly seasoned broth. This hearty, flavorful dish is perfect for family dinners, Mardi Gras celebrations, or whenever you crave comfort food with a kick!
Ingredients
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1 pound dried red kidney beans, soaked overnight and drained
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½ pound thick-cut bacon, diced
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1 pound andouille or smoked sausage, sliced
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1½ cups diced onions (about 2 medium onions)
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1 cup diced celery (2–3 stalks)
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1 cup diced green bell pepper (1 large pepper)
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4 garlic cloves, minced
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10 cups chicken stock (or water + bouillon)
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¼–½ pound smoked ham, diced
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2 teaspoons Creole seasoning (e.g., Tony Chachere’s or homemade)
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1 teaspoon dried thyme
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½ teaspoon black pepper (or to taste)
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½ cup green onion shoots, thinly sliced (divided)
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¼ cup fresh parsley, finely chopped (divided)
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3 bay leaves
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Salt, to taste
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Cooked long grain white rice, for serving
Instructions
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Rinse and soak the beans overnight. Drain and rinse before using.
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In a large pot or Dutch oven over medium heat, cook the diced bacon until crisp. Remove with a slotted spoon and set aside.
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Add sliced sausage to the bacon drippings and brown. Remove and set aside with the bacon.
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In the same pot, sauté onions, celery, and bell pepper until softened (5–7 minutes).
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Stir in garlic and cook for 1 more minute.
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Add the soaked beans, chicken stock, ham, bay leaves, thyme, Creole seasoning, and black pepper. Stir to combine.
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Bring to a boil, then reduce heat and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until beans are tender and creamy.
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Return cooked bacon and sausage to the pot during the last 30 minutes of cooking.
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Remove bay leaves. Stir in half of the green onions and parsley. Adjust seasoning with salt and more Creole spice if needed.
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Serve over hot cooked white rice. Garnish with remaining green onions and parsley.
Notes
For a creamier texture, mash some of the beans against the side of the pot or use an immersion blender for a few seconds.
You can substitute Cajun seasoning for Creole seasoning depending on your spice preference.
This dish tastes even better the next day and freezes well.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: American
Keywords: red beans and rice, Creole red beans, Louisiana comfort food, New Orleans beans and rice