My New Orleans red beans and rice with sausage hits your old-school comfort food button hard, y'all!! Creamy and luscious with bits of charred meat and veggie deliciousness, this classic South Louisiana cooking combination impresses with an authentic, instantly addictive depth of flavor. Yep and yay...
Jump to:
It's the Monday Wash Day Delicacy...
New Orleans red beans and rice is a world-renowned dish of Louisiana Creole origin. Born from an intermingling of African legume slow-cooking methods with then innovative French and Spanish rice cultivation techniques, this dish has transformed over time to adapt into modern eating lifestyles while still remaining true to its stick-to-your-ribs roots.
Back in the day, home cooks around NOLA put on big pots of red beans to simmer as they did the weekly laundry on Mondays. They often used leftover ham bones from Sunday's big family dinner to season the beans. Over time, it became a widespread tradition in South Louisiana that remains to this day.
My red beans and rice with sausage recipe is traditional with a few unique twists that I inject into both the prepping and cooking stages. It's honestly a labor of love that I've tweaked here and there over the span of a couple of decades. So, these beans aren't just a recipe for me. Nope. They're a part of a way of life that I love, cherish, and hold so close that it's literally indistinguishable of me. Indeed.
Ingredient Essentials & Substitutions
- I use Camellia Famous New Orleans red kidney beans almost exclusively. They're the small, dark red beans that are the local fave because they produce creamy red beans with classic bold flavors. I reach for them every time that I can. However, I've also used store brands with great success, too. So, use what's available to you. As long as the beans are fresh the recipe will work.
- Use your favorite smoked sausage to make this authentic Louisiana red beans and rice recipe. This includes andouille, beef, chicken, or turkey sausage. You can even use a vegetable sausage to make vegan red beans if you want. It's really a personal preference, with your choice of regular sausage and spicy sausage bringing a slightly different vibe to the dish each time that you make it.
- The Cajun trinity veggies of chopped yellow onion, green bell pepper, and celery are essential to this red beans recipe. Collectively, they deepen the flavor profile, adding the signature South Louisiana base profile that makes the red beans legit.
- I include an ample amount of minced garlic in the recipe. You can use more or less, depending upon your tastes.
- Mixing equal amounts of chicken broth and water flavor the red beans gravy without overpowering it with too much broth. I recommend not deviating from this approach.
- A touch of liquid smoke electrifies the red beans with a smokiness that pairs perfectly with the browned veggies and sausage. It's my recipe 'secret' that I've used for years to inject that extra special something something into my beans that's made mine stand out from all others.
How to Make New Orleans Red Beans and Rice with Sausage
To start the recipe, remove the beans from the packaging and sort through for debris. Then, pour the beans, water, and the vinegar into a bowl.
Cover and refrigerate overnight.
The next morning, the beans will have soaked up most of the water. Transfer them to a larger bowl.
Now, pour the seasonings and the liquid smoke over the beans.
Stir to combine, then place the bay leaf on top.
Now, get the Cajun trinity veggies cooking in the pot.
When the veggies are about halfway browned add the sliced smoked sausage to the pot.
Add the garlic, then cook for just one more minute.
Finally, add the broth/water mixture and the seasoned red beans to the pot. Bring to a boil, then lower the heat and simmer until done.
And that's it, y'all!!
My New Orleans red beans and rice with sausage is a tried and true delicacy that's just as foolproof as it is incredibly delicious. You do have to pre-plan a bit to execute the recipe properly. But, the beans are so creamy, the sausage and veggies so perfectly charred, and the seasonings so on-point that you'll be happy to make homemade red beans arrangements on a regular basis. For sure!!
Share with those whose love for you is just as feisty and fierce as it is tame and tender. Much Louisiana food love, and see y'all on the yum side...
More Classic New Orleans Creole Dishes
If you love traditional Louisiana Creole cuisine, you'll want to bookmark these other classic recipes for later.
New Orleans Red Beans and Rice with Sausage
Ingredients
For the Overnight Beans Soak
- 1 pound dry dark red kidney beans
- 2 cups water
- 1 teaspoon apple cider vinegar
For the Red Bean Seasoning
- 1 tablespoon dried parsley flakes
- ½ teaspoon paprika
- ½ teaspoon liquid smoke
- 1 large bay leaf
- salt, black pepper, and cayenne to taste I started with about ½ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon cayenne then reseasoned a bit later
For the Red Beans with Sausage
- 2 to 3 tablespoons butter
- 2 to 3 tablespoons high-heat olive oil
- 1 large yellow onion, chopped
- 1 large green bell pepper, chopped
- 3 large celery ribs, trimmed and chopped
- 4 large garlic cloves, minced
- 4 cups chicken broth
- 4 cups water
- hot sauce for serving
- freshly cooked rice for serving
- chopped fresh parsley for garnish, optional
- sliced green onions for garnish, optional
Instructions
- Sort through the dry red kidney beans for any debris, the pour into a large bowl with a fitted lid.
- Add the water and the apple cider vinegar to the bowl.
- Cover the bowl and refrigerate overnight.
- Remove the beans from the fridge and pour into a large bowl.
- Add the dried parsley flakes, paprika, liquid smoke, and salt, black pepper, and cayenne to the bowl, then toss to combine. Set aside.
- Pour half of the butter and half of the high-heat olive oil into a large cast iron Dutch oven or stock pot set over medium-high heat.
- Add the chopped onion, bell pepper, and celery to the pot.
- Cook until the veggies are about halfway browned, adding the rest of the butter and oil to the pot, when needed.
- Stir the sliced smoked sausage into the mixture, then continue cooking until the sausage is browned, about 5 more minutes.
- Stir the garlic into the pot, and cook for one more minute, stirring constantly.
- Add the broth/water mixture and the seasoned red beans to the pot, then stir until combined.
- Let the mixture come up to a rolling boil.
- Continue boiling for 15 minutes, then reduce the heat to medium.
- Cook the red beans with sausage for another 1 to 1 ½ hours, or until the beans are very tender. Reduce the heat to medium-low if too much liquid starts to cook out. You can also add more chicken broth and/or water to the pot if necessary.
- Garnish with freshly chopped parsley and green onions, if desired. Serve over hot rice with a bottle of hot sauce on the side.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
Leave a Reply