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Louisiana-Style Red Beans Rice

Category: Dinner Ideas That Actually Work

Enjoy a soulful Louisiana favorite made with tender red beans simmered for hours alongside smoked ham and andouille sausage. The base of aromatic onion, celery, and bell pepper infuses the beans with classic Cajun depth. A hint of thyme brings bright, herbal notes while the slow cook transforms the mixture into a silky, gravy-like texture. Served over hot white rice and finished with fresh parsley, every bite delivers smoky, hearty flavor balanced by the fragrant trinity of vegetables and generous seasoning. Ideal for gatherings, this dish showcases comforting Southern cuisine at its best.

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Clare Recipes
Updated on Fri, 12 Sep 2025 02:23:05 GMT
A bowl of red beans and rice with a spoon. Save
A bowl of red beans and rice with a spoon. | recipesclare.com

All day on the stove, Louisiana-style red beans and rice fills your kitchen with warm smoky aromas while you wait for that perfect comfort food bowl. This dish always reminds me of Sunday suppers at my aunt’s house—the air thick with laughter and the rich smell of simmering beans rolling through every room.

I first tried making this on Mardi Gras years ago and it quickly became one of my most-requested family dishes. The leftovers only get more flavorful and my friends are always shocked how easy homemade can be.

Ingredients

  • Small red beans: whole dried beans create that creamy texture when cooked low and slow pick ones with intact skins for best results
  • Kosher salt: draws out flavors and helps beans cook evenly use a coarse variety for better control
  • Bay leaves: add subtle herbal notes make sure yours are green and not brittle
  • Yellow onion: brings sweetness and depth choose a firm onion with shiny skin
  • Canola oil: neutral base for sautéing stick with fresh oil for best taste
  • Smoked ham: layers in extra savory flavor look for a piece with lots of marbling
  • Andouille sausage: contributes spice and smoky richness authentic Louisiana style is best but any quality smoked sausage works
  • Celery ribs: create earthiness use crisp stalks with bright green color
  • Green bell pepper: classic cajun base ingredient pick a pepper without blemishes
  • Garlic cloves: adds aroma use plump fragrant cloves for biggest punch
  • Fresh thyme: brings a fresh herbal twist strip leaves from the stem for easy chopping
  • Low-sodium chicken broth: rounds out the sauce homemade or a quality store brand gives the best base
  • Parsley and white rice: for bright finish and creamy balance pick flat leaf parsley if available and use long grain white rice for the right fluff

Step-by-Step Instructions

Soak the Beans:
Let the dry beans soak in a salted water bath overnight or at least eight hours. They plump up and become more tender for even cooking the next day. Drain and rinse well before starting the recipe.
Simmer the Beans:
Place soaked beans in a large pot and cover with fresh water. Layer in bay leaves and half the chopped onion. Bring the pot to a boil then drop the heat to medium and simmer for one hour. Stir now and then and mash some beans against the side of the pot with a spoon to encourage creaminess as they cook.
Brown the Ham:
Heat a skillet on medium high and add half the canola oil. Toss in the chopped ham and cook until you see little brown edges appear all over the pieces. This takes about eight minutes and brings out deep flavor. Transfer the browned ham into the beans with a slotted spoon.
Brown the Sausage:
In the same skillet use the rest of the oil to cook the sliced andouille sausage. Let the rounds sizzle and caramelize for seven minutes or so. The aroma is incredible. Move the sausage pieces into the bean pot just like the ham.
Cook the Aromatics:
Still using the same skillet toss in the celery green bell pepper and the remaining onion. Sprinkle with a little salt and stir for about five minutes until the onions soften. Add chopped garlic and thyme and keep stirring for two more minutes until you smell an herby garlic cloud.
Deglaze and Finish:
Pour the chicken broth into the skillet to loosen up all those browned bits stuck on the pan. Stir and scrape everything into the pot with the beans. Bring the whole pot to a simmer and let it cook for thirty minutes until the flavor is deep and the liquid is thick like gravy. Remove the bay leaves before serving.
Serve:
Mound hot fluffy white rice into bowls and ladle on the beans and meat. Sprinkle fresh parsley over the top and serve right away.
A bowl of red beans and rice with a spoon in it. Save
A bowl of red beans and rice with a spoon in it. | recipesclare.com

This recipe shows off andouille sausage my favorite part for its smoky bite. I remember my grandpa sneaking extra slices while everything cooked and that sausage scent drifting through the house always meant dinner was close.

Storage Tips

Once cooled store leftovers in an airtight container in the fridge. This dish keeps well for up to five days and the flavor just keeps improving. You can also freeze portions for up to two months. Thaw overnight in the fridge and gently reheat on the stove with a splash of water or broth.

Ingredient Substitutions

If you cannot find andouille sausage try a smoky kielbasa or even chorizo for some extra heat. Smoked turkey leg is a rich substitute if you want a lighter option than ham. If red beans are not available small kidney beans will work in a pinch for a similar texture.

Serving Suggestions

Red beans and rice is a meal on its own but fry up a side of cornbread or add a mixed green salad to round out the plate. Hot sauce on the table is a must for true Louisiana flair. Leftovers can be served over baked sweet potatoes or spooned into a thermos for a stick-to-your-ribs lunch.

Cultural Context

This dish is deeply rooted in Creole and Cajun kitchens across Louisiana. Traditionally made on Mondays with leftover ham bones from Sunday dinner people let pots of beans bubble away while doing the week’s laundry. It is a perfect example of slow food and resourceful home cooking passed from generation to generation.

Recipe FAQs

→ What makes Louisiana-style red beans and rice unique?

The use of smoked ham and andouille sausage, along with the classic trinity of onion, celery, and bell pepper, creates a deep, smoky flavor profile typical of Cajun and Creole cooking.

→ How should I prepare the red beans before cooking?

Soak the beans overnight in salted water to soften them and ensure even cooking. Rinse and drain before simmering.

→ Can I substitute other meats for the ham and sausage?

Yes, you can use other smoked meats such as turkey legs or omit for a vegetarian version, though the flavor will vary.

→ What is the best way to serve this dish?

Traditionally, Louisiana-style beans are served over white rice and topped with chopped fresh parsley for color and freshness.

→ How do I achieve a creamy texture in the beans?

Occasionally mash some beans during cooking to help thicken the mixture and create a creamy, gravy-like consistency.

Louisiana-Style Red Beans Rice

Slow-simmered red beans, ham, and sausage blend with Cajun spices over rice for a classic Southern dish.

Preparation Time
25 min
Cooking Time
600 min
Total Time
625 min

Category: Main Dishes

Skill Level: Intermediate

Cuisine Type: Louisiana Creole

Makes: 8 Serves

Dietary Preferences: Gluten-Free, Dairy-Free

Ingredients

01 1 lb. dry small red beans
02 Kosher salt
03 2 bay leaves
04 1 large yellow onion, finely chopped, divided
05 2 Tbsp. canola oil, divided
06 1 lb. smoked ham, chopped
07 12 oz. andouille sausage, sliced into 1/4" rounds
08 3 celery ribs, chopped
09 1 green bell pepper, seeds and ribs removed, finely chopped
10 3 garlic cloves, chopped
11 1 Tbsp. finely chopped fresh thyme
12 1 cup low-sodium chicken broth
13 Finely chopped fresh parsley, for serving
14 Cooked white rice, for serving

Steps

Step 01

Pick through the beans to remove any rocks or broken beans. Place beans in a large container with a lid. Add 2 Tbsp. of salt and 10 cups of water, stirring to dissolve salt. Cover and soak beans for at least 8 hours or overnight.

Step 02

Drain and rinse beans, then transfer to a 5- to 6-quart pot. Cover with 2 quarts of fresh water. Add bay leaves and half of the onion. Bring to a boil over high heat, then reduce heat to medium. Cook for about 1 hour, stirring occasionally and mashing some beans against the side of the pot to create a thicker texture.

Step 03

As the beans cook, heat 1 Tbsp. of oil in a large skillet over medium-high heat. Add the ham and cook, stirring occasionally, until browned (7 to 9 minutes). Transfer the ham to the pot with the beans using a slotted spoon.

Step 04

Using the same skillet, heat the remaining 1 Tbsp. of oil over medium-high heat. Add the sliced sausage and cook, stirring occasionally, until browned (7 to 9 minutes). Transfer the sausage to the pot with the beans using a slotted spoon.

Step 05

In the same skillet, reduce heat to medium. Add celery, bell pepper, and the remaining onion. Season with 1/2 tsp. salt and cook, stirring occasionally, until the onion is softened, about 4 to 5 minutes. Add garlic and thyme and stir until fragrant, about 1 to 2 minutes.

Step 06

Deglaze the pan with chicken broth, scraping up browned bits. Add the mixture to the pot with the beans. Simmer, stirring occasionally, until the liquid reaches the consistency of gravy, about 30 minutes. Discard the bay leaves.

Step 07

Divide the rice into serving bowls and top with the red beans mixture. Garnish with finely chopped parsley before serving.

Helpful Notes

  1. For a vegetarian version, omit the meat and use vegetable broth instead of chicken broth.

Required Tools

  • 5- to 6-quart pot
  • Large skillet
  • Slotted spoon
  • Wooden spoon

Nutritional Info (per serving)

These are general insights and don’t replace professional medical advice.
  • Calories: 627
  • Fat: ~
  • Carbs: ~
  • Protein: ~