New Orleans Red Beans and Rice with Sausage
Red Beans and Rice
Creamy New Orleans red beans simmered with smoked sausage, vegetables, bay leaves, and Cajun seasoning, then served over fluffy white rice.
New Orleans red beans and rice is the kind of pot that rewards a slow simmer. Dried red kidney beans soften into a creamy base while smoked sausage, onion, celery, bell pepper, garlic, bay leaves, thyme, and Cajun seasoning build a deep, savory flavor that tastes much bigger than the ingredient list.
This version keeps the method practical for a home kitchen. The beans soak overnight so they cook evenly, then simmer until tender before a portion is mashed against the side of the pot. That small step thickens the broth naturally and gives the dish its classic spoon-coating texture without adding cream or flour.
Smoked andouille is the most traditional sausage choice, but any good smoked pork sausage works well. Browning it first leaves flavorful bits in the pot, and cooking the vegetables in that fond gives the finished beans the rounded flavor people expect from a New Orleans-style bowl.
Serve the beans ladled over hot white rice with scallions, parsley, and hot sauce at the table. The dish keeps and reheats well, so it is a strong make-ahead dinner for busy weeks, game days, or a relaxed Sunday meal that can stretch to leftovers.
Nutrition (per serving)
Directions
-
1
Sort through the soaked beans, discard any debris, rinse well, and drain.
-
2
Heat the oil in a large Dutch oven over medium heat, add the sliced sausage, and cook for 5 to 6 minutes until browned on both sides; transfer the sausage to a plate.
-
3
Add the onion, bell pepper, and celery to the same pot and cook for 7 to 8 minutes, scraping up the browned bits, until the vegetables soften.
-
4
Stir in the garlic, Cajun seasoning, thyme, smoked paprika, 1 teaspoon salt, and several grinds of black pepper; cook for 1 minute until fragrant.
-
5
Add the drained beans, chicken broth, bay leaves, and browned sausage, then bring the pot to a boil.
-
6
Reduce the heat to low, cover the pot slightly ajar, and simmer for 1 hour 45 minutes to 2 hours, stirring occasionally, until the beans are tender.
-
7
Remove the bay leaves, mash about 1 cup of beans against the side of the pot, and simmer uncovered for 10 to 15 minutes until the broth turns creamy; adjust salt and pepper.
-
8
Spoon hot rice into bowls, ladle the red beans and sausage over the rice, and finish with scallions, parsley, and hot sauce.
Ingredients
- Dried red kidney beans, soaked overnight and drained:1 lb
- Smoked andouille sausage, sliced:14 oz
- Yellow onion, diced:1 large
- Green bell pepper, diced:1 medium
- Celery ribs, diced:3
- Garlic cloves, minced:4
- Low-sodium chicken broth:6 cups
- Bay leaves:2
- Cajun seasoning:2 tsp
- Dried thyme:1 tsp
- Smoked paprika:1 tsp
- Cooked long-grain white rice:6 cups
- Vegetable oil:1 tbsp
- Kosher salt:to taste
- Black pepper:to taste
- Sliced scallions:1/3 cup
- Chopped fresh parsley:1/4 cup
- Hot sauce:as needed
Tips & Notes
- If the beans look dry before they are tender, add hot water or broth 1/2 cup at a time.
- Use salt-free Cajun seasoning if your sausage and broth are already salty, then season the pot at the end.
- For a creamier texture, mash a little more of the beans after they are fully tender.
