Description
Louisiana red beans and rice stay true to Creole roots with smoky sausage and slow-cooked beans. This classic Southern dish is hearty, bold, and full of depth.
Ingredients
Scale
Protein Ingredients:
- 1 pound (1 lb) andouille sausage, sliced
- 1 pound (1 lb) dried red beans (soaked overnight)
Vegetable Ingredients:
- 1 onion, diced
- 1 bell pepper, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- Chopped green onions for garnish
Seasonings and Liquids:
- 1 teaspoon (1 tsp) thyme
- 2 bay leaves
- 1 teaspoon (1 tsp) paprika
- 1/2 teaspoon (1/2 tsp) cayenne pepper (optional)
- 6 cups water or chicken stock
- Salt to taste
- Black pepper to taste
Serving:
- Cooked white rice
Instructions
- In a large pot, cook the andouille sausage over medium heat until browned, about 4–5 minutes. Take out and set aside.
- Using the same pot, sauté the holy trinity of Cajun cooking – onions, bell peppers, and celery – until they become translucent and fragrant, about 5-6 minutes.
- Introduce minced garlic and cook for an additional 30-45 seconds, releasing its aromatic essence.
- Incorporate red beans, herbs, and spices including thyme, bay leaves, paprika, and cayenne pepper. Return the browned sausage to the pot.
- Pour in chicken stock or water, allowing the mixture to reach a robust boil before reducing heat to a gentle simmer. Cover and let the flavors meld together for 1.5-2 hours, stirring periodically to prevent sticking.
- When beans reach a tender consistency, gently crush some against the pot’s side to create a rich, creamy texture. Adjust seasoning with salt and black pepper.
- Place the burrito seam-side down and toast for 1–2 minutes until golden and crisp.
Notes
- Slow-cooking technique transforms tough red beans into creamy, rich perfection, creating authentic Louisiana comfort food.
- Soaking dried beans overnight drastically reduces cooking time and helps eliminate digestive discomfort from legumes.
- Using a mix of chicken stock and water deepens flavor complexity while keeping the dish lighter than traditional recipes.
- For vegetarian adaptation, replace andouille sausage with smoked paprika and plant-based protein like tempeh or seitan to maintain smoky depth.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Simmering
- Cuisine: Creole
Nutrition
- Serving Size: 6
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 28 g
- Cholesterol: 55 mg