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Louisiana Red Beans and Rice Recipe Easy Southern Classic

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A comforting Southern classic featuring smoky sausage, tender red beans, and Creole spices served over fluffy rice. Perfect for busy weeknights or slow weekends.

Ingredients

Scale
  • 1 pound dried red kidney beans, soaked overnight (or 3 cans, rinsed and drained)
  • 12 ounces andouille sausage, sliced
  • 2 cups white long-grain rice
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons Creole seasoning
  • 2 bay leaves
  • 4 cups chicken broth (or vegetable broth for vegetarian option)
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Rinse and soak dried beans overnight, then drain and set aside. If using canned beans, rinse and drain.
  2. Cook white rice according to package instructions. Fluff and keep warm.
  3. Heat olive oil in a large pot over medium heat. Add chopped onion, bell pepper, and celery, and sauté until softened, about 5 minutes.
  4. Stir in minced garlic and sliced andouille sausage. Cook for 3-4 minutes until the sausage starts to brown.
  5. Sprinkle Creole seasoning over the mixture and stir well to coat the vegetables and sausage.
  6. Add the soaked beans (or canned beans) and chicken broth to the pot. Add bay leaves for extra aroma.
  7. Cover and simmer on low heat for 1.5 to 2 hours if using dried beans, or 30 minutes for canned beans. Stir occasionally and adjust seasoning as needed.
  8. Remove bay leaves and serve the beans over cooked rice. Garnish with chopped parsley or green onions, if desired.

Notes

For a vegetarian version, skip the sausage and use vegetable broth. Adjust spice levels to taste, and simmer low and slow for maximum flavor.

Nutrition

Keywords: Louisiana, Red Beans and Rice, Southern Cooking, Creole, Comfort Food, Easy Dinner, Meal Prep

Find it online: https://magnetmeal.com/louisiana-red-beans-and-rice-recipe-easy-southern-classic/