Cajun Red Beans and Rice is a Louisiana staple, and I love that it’s traditionally served on Mondays here in New Orleans. It started with families using leftover ham and bones from Sunday dinner, but now you’ll often find it made with andouille sausage, ham, and sometimes even shrimp.
If you’ve tried it while visiting the city or at Popeye’s, I promise once you make it from scratch at home, you’ll never need another recipe again!
Why I Love This Recipe
I love this recipe because it brings me back to the comforting aroma of my mom and grandmother cooking in the kitchen, reminding me of cherished family moments. It’s a traditional New Orleans dish, and I take pride in keeping that tradition alive, sharing a recipe that’s deeply rooted in our city’s culture. Many people outside of New Orleans don’t realize it’s more than just a simple rice and beans dish, and I love seeing the comfort and joy they experience when they try my version of this classic.
New Orleans-style Red Beans and Rice Ingredients
- VEGETABLES: Celery, green bell pepper, and onion are essentials to making this New Orleans staple in addition to garlic. I like to garnish the dish with green onions, too. Louisiana’s bread and butter to any Cajun or Creole dish feature a trinity of vegetables. These vegetables include celery, onion, and green bell peppers. It’s referred to a trinity in Creole cooking and you’ll find it in many classic New Orleans dishes.
- RED BEANS: The beans should soak in plenty of water until they are plump. To do this, fill a large bowl with water, add the beans, and let them sit over night until they triple in size.
- SEASONING: A classic creole seasoning that uses salt, pepper, dried garlic, red pepper, and chili gives this main dish a kick.
- HAM: Adding ham is a key ingredient in this recipe. Without it, you’ll miss the flavor. Cube ham from a ham steak or use a ham hock.
- ANDIOULLE SAUSAGE: Sausage adds a deep flavor to an otherwise bland dish. Pick a variety with exceptional flavor and brown it in a pan with butter until golden brown to bring even more flavors forward.
- RICE: Use quality rice that you like. I use Zatarain’s. Serve it alongside the prepared beans with a few dashes of hot sauce on top. Then stir it all together.
- HOT SAUCE: Crystal hot sauce is my go to for this dish.
How The Locals Eat
Southern Red Beans and Rice, in my opinion, always need a little spicy heat. I season the dish with spicy Creole seasoning and finish it off with a few dashes of hot sauce, just like we do here in Louisiana. Personally, I love using Crystal Hot Sauce to give it that authentic kick, and I know you’ll appreciate the bold flavors it adds. It’s how I’ve always enjoyed it, and it really brings out the rich, complex flavors in every bite!
If you’ve ever visited New Orleans, then you know that classic dishes like gumbo, jambalaya, cornbread, classic dirty rice, and spicy seafood dishes give the south its charm. It’s classic southern dishes like this that give tourists the urge to come back and visit the city. Now, I’m sharing my recipe so you can feel like you’re eating in the French Quarter as a local.
HOW TO MAKE RED BEANS AND RICE FROM SCRATCH
Here’s how I make my favorite New Orleans-style Red Beans and Rice, packed with all the rich, traditional flavors. First, I soak the beans in water for about 12-14 hours. This helps soften them and makes for a creamier texture once cooked. After soaking, I bring the beans to a boil in a large stock pot with bay leaves for 30 minutes to start building those deep, comforting flavors.
While the beans are boiling, I brown the sausage to get that crispy, smoky edge. Then, I sauté the trinity of vegetables—celery, onion, and bell pepper—along with garlic, and add it to the pot along with ham. I let everything simmer for a good two hours, giving the flavors plenty of time to meld together.
Toward the end, I stir in the Creole seasoning and cook the mixture down for another 30 minutes until it has thickened and reduced beautifully. I always serve it with steamed rice, a dash of hot sauce (Crystal Hot Sauce is my go-to), and top it with fresh green onions for a bit of brightness. The result is a hearty, flavorful dish that’s as comforting as it is delicious!
For a true taste of New Orleans, try my traditional Red Beans and Rice. This dish blends the best of both Cajun and Creole cooking and represents the holy trinity of southern flavors. Skip the boxed mixes and canned varieties, and enjoy it the way a local New Orleanian would!
Classic French Quarter Recipes
- Creole Chicken and Sausage Jambalaya
- Cajun Dirty Rice
- New Orleans Creole Butter Smoked Sausage Kolaches
- Cream Cheese King Cake recipe
- Easy Chicken Gumbo
- Southern Cornbread Dressing
- Buttermilk Cornbread
- Homemade Hush Puppies
Louisiana Red Beans and Rice Commonly Asked Questions
Can I make Red Beans and Rice in the Crock Pot?
Yes! This recipe can easily be adapted to make in the slow cooker. Be sure to boil the beans for 10 minutes before adding to the crockpot and reduce the amount of water to 6-7 cups, too.
How can I store Red Beans and Rice?
Store the Red Beans mixture in freezer Ziplock bags or storage containers. The Red Beans can easily be reheated in a sauce pan.
*Keep the rice in a separate bag
Are Read Beans and Rice healthy for you?
Red Beans and Rice can be a healthy dish depending on your dietary needs and how it’s prepared. Here are a few points to consider:
Nutrient-rich ingredients: Red beans are a good source of protein, fiber, vitamins, and minerals like iron and potassium. Rice, particularly brown rice, also provides fiber and essential nutrients.
Lower in fat: The recipe uses lean meats like ham and Andouille sausage, which can be lower in fat compared to other types of meat. However, the overall fat content can still be significant, especially if larger quantities of sausage are used.
High in sodium: Creole seasoning, ham, and sausage can be high in sodium, which might not be ideal for people with high blood pressure or those following a low-sodium diet.
Portion control: The recipe yields 10 servings, so portion size can help control calorie intake. One serving is around 800 calories according to the recipe.
Overall, Red Beans and Rice can be part of a balanced diet. If you have specific dietary restrictions or health concerns, consider making modifications to the recipe or consult with a healthcare provider or a registered dietitian.
Can red beans and rice be made with a different sausage than andouille?
Absolutely, you can substitute Andouille sausage with a different type of sausage in a Red Beans and Rice recipe. The choice of sausage can significantly impact the flavor, so consider using a sausage that aligns with your taste preferences. Here are a few options:
Kielbasa: This Polish sausage is mentioned as an alternative in the recipe you provided. It’s typically made from pork and has a slightly sweet, garlic flavor.
Chorizo: This spicy Spanish or Mexican sausage could give your dish a different but equally tasty flavor profile.
Italian Sausage: Both sweet and hot Italian sausages could work well. They have distinct flavors from the spices used, like fennel and red pepper flakes.
Smoked Sausage: This would impart a smoky flavor to the dish.
Be sure to watch my recipe video above to help guide you through any cooking questions you may have. If you’d like to make your own ham for this recipe, use my Slow Cooker Ham recipe.
Red Beans and Rice
Ingredients
- 1 pound dry Red kidney Beans
- 3 bay leaves
- 8-10 cups water
- 1 pound Andouille Sausage (or kielbasa sausage) sliced
- 3 cups cubed ham from ham steak or simply add a ham hock into the pot
- 3 celery stalks diced
- 1 large yellow onion chopped
- 1 green bell pepper chopped
- 4 cloves garlic minced
- 3 tablespoons dried parsley flakes
- 2 teaspoons Tony Chachere Creole Seasoning, plus more to taste
- 2 teaspoon Tony Chachere BOLD Creole Seasoning, plus more to taste
- 1 bunch green onions diced
- several dashes hot sauce, to each bowl
- 8 cups cooked rice to serve
Instructions
- In an extra-large stockpot, add red kidney beans. Fill water to top then cover with foil. Let beans soak at least 12 hours or more. I soak them overnight or about 14 hours.
- Drain water from beans. In a large stockpot, combine beans, bay leaves, and 8-10 cups water. Bring to boil; 30 minutes. Stir occasionally.
- In a separate saucepan, add diced andouille sausage, celery, green pepper, and diced onions. Brown over medium heat, stirring occasionally, about 4 minutes. Add in garlic and ham. Cook 2 minutes. Add mixture to red beans pot.
- Reduce heat to medium-low and simmer ( I usually set the heat to level 3 or 4), uncovered, about 2 hours, stirring occasionally. Beans should thicken in the pot.
- With 30 minutes remaining, add in Creole Seasonings and dried parsley. Add more or less, according to taste preference. Continue to cook until the beans are tender and creamy. TIP: The texture should not be soupy or watery. If it is, simply keep cooking until the mixture is very thick and almost paste-like.
- Remove from the heat. Remove bay leaves.
- Serve with cooked rice. Spoon beans into a dish. Add chopped green onions. Add several dashes of hot sauce. Serve with rice in the same bowl.
Video
Nutrition
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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updated 6/10/2024
33 Responses
Great recipe! I made this tonight and it was delicious!
Small typo in the recipe: “green been” pepper 🙂
It was supposed to say green bell pepper. Thank you for letting me know about the typo. I am glad you enjoyed my recipe =)
Can I make this in the crock pot?
Absolutely you can! Low and slow is a great way to do it.
What is the best rice to use? Basmati or Jasmine? Love the fragrance of both
Personally, I like jasmine for red beans and rice.
Am I understanding the recipe correctly, you boil the beans for 30 minutes before lowering heat and adding other ingredients?
Yes that is correct
Where ‘da hell are the green bell peppers!??
Yep, forgot that but it’s always in hand when I make. I’ll be updating it because it’s not nola without that trinity of vegetables!
I made this recipe today and love it. It has all the flavor that I was looking for. I am a Louisiana native and this. Brought some great memories of my childhood. Thanks.
What kind of ham did you use?
you can use any kind of ham. It can be a slab of ham or already cubed ham. I prefer to use the country ham that usually is just one piece that needs to be cut up.
I have dried red beans, not kidney. Will those work?
Yes, they will need to be soaked in a large stock pot filled with water for at least 12 hours and up to 24 hours.
Yes, this is as authentic as it comes. Food from the “quahhta.” —- 3X NOLA Resident.
Thanks, Gary! It’s truly a staple in the area. Hi from Lakeview!
Well, I was born in L.A. but my Fortier family is from N’awlins. I’m going to try this recipe with a smoked turkey leg & Bar M Hot Links! I hope it’s a little heathier using the turkey leg. Thanx for the recipe!
Enjoy the recipe, Gary. It’s a good one. Now I want to make it with turkey!
I have been looking for a good authentic red beans and rice recipe and I think I just found it in this one! Loving how your recipe really makes me feel like this is a true authentic creole recipe!!
What a great New Orleans inspired dish! Perfect for a Mardi gras celebration with friends!! Pinning for later 🙂
This looks so comforting and easy to make! Pinning this for a cookout in the future as I think this would be a big hit!
This is such a delicious take on this classic dish! Love all the flavours and spices, it’s just one of these meals that I will never get tired of!
The funny thing is, I am moving in a couple of months and I have SO much beans and rice in the house that I don’t know what to do with it! This looks like the perfect solution!
I cannot find the tony chachere bold Creole Seasoning. What can I substitute for it?
Im from GA an I honestly can not wait to try this. Im a sucker for cajun food. Louisiana is the first place I wanna go on vacation if I ever take one.
Any basic creole seasoning will do.
Kidney Bean are such a healthy and delicious dish. Simple to make and a super vegetarian option too. Love the look of this dish.
A simple but always delicious dish. This looks so good!
This is such a great recipe! I’ve tried different versions of this in various places so it’s great to know exactly where this dish originates from.
Yummmm this dish looks delish! I love the seasonings and of course kidney beans are my favourite. Can’t wait to give this a try!
i have a ham bone in my freezer right now. It’s just screaming at me to make something delicious. leftover ham is just the best! it has so much flavor. and I’ve always been a sucker for all things cajun. red beans and rice being up there as one of the ultimate comfort foods.
Being from Houston, red beans and rice have always been one of my favorites, and I love how this recipe stays true to authentic cooking. It’s so delicious. Thanks for sharing!
It was interesting to read how locals in Louisiana eat red beans and rice. I love the addition of sausage and ham. I’m looking forward to trying this!