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Red Beans and Rice

The best homemade New Orleans Red Beans and Rice recipe made with andouille sausage, ham, red beans, rice, and a trinity of traditional vegetables such as celery, and onions. This classic New Orleans dish is seasoned with Creole seasoning and herbs that give it a classic taste you’ll only find in southern Louisiana. From a New Orleans local, you’ll fall in love with this easy and simple Red Beans and Rice recipe.
Red Beans and Rice - A taste of the French Quarter. Authentic New Orleans Red Beans and Rice made with Andouille Sausage, ham, Creole seasoning, and rice. This Red Beans and Rice recipe is authentic and the real deal. Do what the locals do and serve this on a Monday!

Cajun Red Beans and Rice is a Louisiana staple. Did you know that this iconic beans and rice New Orleans dish is typically served on a Monday throughout the city? That’s because leftover ham and bones from Sunday’s dinner were commonly used as the meat in this dish. Today, you’ll find andouille sausage, ham, and sometimes shrimp used in traditional red beans and rice recipe.

You may have tried the recipe while visiting the city or had it at Popeye’s as a side dish, but once you make it at home from scratch, you’ll never look for another recipe again.

Red Beans and Rice - A taste of the French Quarter. Authentic New Orleans Red Beans and Rice made with Andouille Sausage, ham, Creole seasoning, and rice. This Red Beans and Rice recipe is authentic and the real deal. Do what the locals do and serve this on a Monday!

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.
Red Beans and Rice - A taste of the French Quarter. Authentic New Orleans Red Beans and Rice made with Andouille Sausage, ham, Creole seasoning, and rice. This Red Beans and Rice recipe is authentic and the real deal. Do what the locals do and serve this on a Monday!


Southern Red Beans and Rice require some spicy heat. Not only is this dish seasoned with spicy Creole seasoning, but it’s topped off with a few dashes on hot sauce. This is how the locals eat authentic red beans and rice in Louisiana. I love to use Crystal Hot Sauce in this dish, and I know you’ll appreciate it served this way as it is delightfully full of complex flavors.

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.

Red Beans and Rice - Creamy, thick red beans seasoned with Creole seasoning. Made with Andouille sausage, and ham. Served with a bed of rice.


  1. Soak beans in water for 12-14 hours.
  2. Boil beans in large stock pot with bay leaves for 30 minutes.
  3. Brown sausage.
  4. Saute celery, onion, bell pepper, and garlic and add to pot with the ham.
  5. Simmer for 2 hours.
  6. Stir in seasoning and cook until mixture has reduced greatly; about 30 minutes.
  7. Serve with steamed rice, hot sauce, and green onions.
New Orleans Red Beans and Rice - A Louisiana classic on Mondays. You'll love this stove top red beans and rice recipe made with real New Orleans andouille sausage, and creole seasoning.

For a taste of New Orleans, try my traditional Red Beans and Rice. Featuring both Cajun and Creole cooking, this dish is the holy trinity of the south. Skip the boxed brands of red and rice mixes as well as the canned varieties and eat like a local New Orleanian native.



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 - A taste of the French Quarter. Authentic New Orleans Red Beans and Rice made with Andouille Sausage, ham, Creole seasoning, and rice. This Red Beans and Rice recipe is authentic and the real deal. Do what the locals do and serve this on a Monday!

Red Beans and Rice

A taste of the French Quarter. Authentic New Orleans Red Beans and Rice made with Andouille sausage, ham, Creole seasoning, and rice. This Red Beans and Rice recipe is authentic and the real deal. Do what the locals do and serve this on a Monday!
5 from 14 votes
Prep Time 20 minutes
Cook Time 3 hours
Soaking Time 12 hours
Total Time 3 hours 20 minutes
Course Main Course, Side Dish
Cuisine American, cajun, creole
Servings 10 servings
Calories 800 kcal


  • 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 been 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


  • 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. 



Calories: 800kcalCarbohydrates: 131gProtein: 29gFat: 15gSaturated Fat: 4gCholesterol: 56mgSodium: 874mgPotassium: 547mgFiber: 6gSugar: 1gVitamin A: 405IUVitamin C: 4mgCalcium: 81mgIron: 3.7mg

Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.

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NOLA Red Beans and Rice

updated 2/2021

29 Responses

  1. Am I understanding the recipe correctly, you boil the beans for 30 minutes before lowering heat and adding other ingredients?

  2. 5 stars
    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.

    1. 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!

  3. 5 stars
    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!!

  4. 5 stars
    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!

    1. 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.

  5. 5 stars
    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.

  6. 5 stars
    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!

  7. 5 stars
    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.

  8. 5 stars
    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!

  9. 5 stars
    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!

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