If you want some Southern Louisiana comfort food that's packed with flavor, look no further than red beans and rice. This dish combines smoky andouille sausage with a rich blend of spices simmered together with red beans. Whether you're making from scratch with dried beans or using canned beans to save time, this recipe really delivers on the flavor.
For more Louisiana comfort food, try this recipe Chicken and Sausage Gumbo Or whip something up Shrimp and Grits.
Why our recipe?
- Professional techniques that are easy to follow to create deep flavors and perfect textures.
- Made from scratch using dried beans with alternate instructions for using canned beans to save time.
What makes this recipe so special is how easy we make it to get those deep, rich flavors at home. No need to travel to New Orleans! We start with the classic trinity of onion, celery and bell pepper. Then we layer in our spices and let it simmer until everything is fine. All you have to do is follow the simple instructions of the recipe.
Material notes
- Dried Red Beans: Red kidney beans and red kidney beans can be used interchangeably. Soaking the beans overnight helps soften them and shorten the cooking time. If you are short on time, canned beans can be used as an alternative.
- Vegetable Oil: You can substitute olive oil or any other neutral oil if you like.
- Trinity: The southern “trinity” of Cajun cooking is onions, celery, and bell peppers. It is the basis of flavor creation.
- Garlic: You can use a pinch of garlic powder, but fresh is best.
- Chicken Broth: If you want to control salt intake, use low-sodium broth.
- Bay leaves: Be sure to remove them before serving.
- Cajun Seasoning: That provides the signature Louisiana flavor. We like to make our own mix to control the taste as every store bought mix is slightly different.
- Andouille Sausage: Adds a smoky, spicy kick, though you can skip it for a meatless meal option or to save money.
- Long grain rice: Cooking instructions are included, but you can use any rice you like. For other varieties proceed to the cooking instructions on the package.
Andouille Sausage
You can usually find andouille sausage in the meat section of most US grocery stores, often near other smoked or pre-cooked sausages. It is usually sold in a long and curved link.
If you can't find andouille sausage, don't worry! There are plenty of delicious options. Smoked Sausage A great alternative and has a similar flavor and texture. Fully cooked chorizo Another good choice; It's a little spicy but adds a wonderful depth of flavor. If you like something mild, sweet or spicy Italian sausage Can work in a pinch. Just remember that it won't have that smoky flavor, so you may want to add a dash of smoked paprika to the recipe.
Storage and Reheating Instructions:
Keep in fridge Leftover red beans and rice in an airtight container. They will be good for up to 3 days.
Freezing: Allow to cool completely. Transfer them to a freezer-safe container or bag, removing as much air as possible. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat on stove top Place red beans and rice in a pot over medium heat. Add a splash of chicken broth or water to help rehydrate the beans and rice. Cook, stirring occasionally, until heated through, about 10-15 minutes.
Reheat in microwave Place the red beans and a portion of the rice in a microwave-safe dish. Heat in 30-second increments, stirring in between for even heating. Add a little broth or water if it seems dry and continue heating in 30-second increments until heated through.
More bean recipes…
Watch the video below Where Caytlin walks you through each step of this recipe. Sometimes it helps to have a visual, and we've always got you covered with our own cooking shows.
