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Cozy Louisiana Red Beans and Rice Recipe with Smoky Andouille

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A comforting and hearty Louisiana-style red beans and rice dish featuring smoky andouille sausage and the classic Cajun ‘holy trinity’ of vegetables. Perfect for cozy evenings and easy weeknight dinners.

Ingredients

Scale
  • 1 pound dried red kidney beans, rinsed and picked over
  • 1 pound smoked andouille sausage, sliced
  • 1 large onion, finely chopped
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth (or vegetable broth)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or vegetable oil
  • 3 cups cooked long-grain white rice

Instructions

  1. Rinse 1 pound dried red kidney beans and remove any debris. Soak them overnight in a large bowl with enough water to cover by at least 2 inches. Alternatively, quick soak by boiling for 2 minutes, then soaking for 1 hour. Drain and rinse before cooking.
  2. Heat 2 tablespoons oil in a large Dutch oven over medium heat. Add chopped onion, diced green bell pepper, and diced celery. Cook, stirring occasionally, until softened and fragrant, about 7 minutes. Add minced garlic and cook for another minute.
  3. Add sliced smoked andouille sausage to the pot. Sauté until browned and starting to crisp around the edges, about 5-7 minutes.
  4. Pour in the soaked and drained beans and 6 cups low-sodium chicken broth. Stir to combine.
  5. Add bay leaves, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper. Stir well.
  6. Bring mixture to a gentle boil. Reduce heat to low, cover, and simmer, stirring occasionally, until beans are tender and creamy, about 1 hour to 1 hour 15 minutes. Add water or broth as needed to maintain creamy consistency.
  7. Remove bay leaves. Taste and adjust seasoning with extra salt, pepper, or cayenne if desired. For thicker beans, mash a few against the pot side and stir.
  8. While beans simmer, cook 3 cups long-grain white rice according to package instructions. Fluff with a fork.
  9. Serve beans and andouille over a generous scoop of rice. Garnish with fresh parsley or green onions if desired.

Notes

Soaking beans overnight reduces cooking time and improves texture. Use low heat to simmer beans gently to avoid splitting. Adjust cayenne pepper for desired spice level. Canned beans can be used to save time but should simmer at least 30 minutes with sausage and veggies to build flavor. For vegetarian version, omit sausage and add smoked paprika or liquid smoke with mushrooms or smoked tofu. Leftovers keep well refrigerated for up to 4 days; freeze up to 3 months.

Nutrition

Keywords: red beans and rice, andouille sausage, Cajun recipe, smoky sausage, comfort food, Louisiana cuisine, easy weeknight dinner

Find it online: https://eliplate.com/cozy-louisiana-red-beans-and-rice-recipe-with-smoky-andouille-step-by-step/