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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!

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!

HOW THE LOCALS EAT

Red Beans 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.

HOW TO MAKE RED BEANS AND RICE FROM SCRATCH

  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.

CLASSIC FRENCH QUARTER RECIPES

RED BEANS AND RICE TIPS & QUESTIONS

Can I make this 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.

Freezing red beans and rice: Store semi cooled in a zip lock bag or storage container.

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!
5 from 13 votes
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Course: Main Course, Side Dish
Cuisine: American, cajun, creole
Keyword: Cajun, Creole, New Orleans, red beans and rice, Rice
Prep Time: 20 minutes
Cook Time: 3 hours
Soaking Time: 12 hours
Total Time: 3 hours 20 minutes
Servings: 10 servings
Calories: 800kcal

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 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)

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

Calories:800kcal | Carbohydrates:131g | Protein:29g | Fat:15g | Saturated Fat:4g | Cholesterol:56mg | Sodium:874mg | Potassium:547mg | Fiber:6g | Sugar:1g | Vitamin A:405IU | Vitamin C:4mg | Calcium:81mg | Iron:3.7mg
NOLA Red Beans and Rice

updated 2/2021

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25 Comments

  • Avatar for Swankyrecipes
    Reply
    Kate
    03/27/2019 at 11:29 am

    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!

  • Avatar for Swankyrecipes
    Reply
    Amanda
    03/27/2019 at 12:14 pm

    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!

  • Avatar for Swankyrecipes
    Reply
    Danielle Wolter
    03/28/2019 at 12:39 pm

    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.

  • Avatar for Swankyrecipes
    Reply
    Aleta
    03/28/2019 at 2:50 pm

    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!

  • Avatar for Swankyrecipes
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    Michelle
    03/28/2019 at 4:25 pm

    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.

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    Tammy
    03/29/2019 at 11:44 am

    5 stars
    A simple but always delicious dish. This looks so good!

  • Avatar for Swankyrecipes
    Reply
    Veena Azmanov
    03/29/2019 at 2:21 pm

    5 stars
    Kidney Bean are such a healthy and delicious dish. Simple to make and a super vegetarian option too. Love the look of this dish.

  • Avatar for Swankyrecipes
    Reply
    Cathleen @ A Taste of Madness
    03/30/2019 at 5:03 pm

    5 stars
    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!

    • Avatar for Swankyrecipes
      Reply
      Ashley
      02/13/2020 at 10:07 pm

      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.

  • Avatar for Swankyrecipes
    Reply
    anna
    03/31/2019 at 7:16 am

    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!

  • Avatar for Swankyrecipes
    Reply
    Lori | The Kitchen Whisperer
    03/31/2019 at 2:42 pm

    5 stars
    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!

  • Avatar for Swankyrecipes
    Reply
    Kylie | Midwest Foodie
    03/31/2019 at 10:11 pm

    5 stars
    What a great New Orleans inspired dish! Perfect for a Mardi gras celebration with friends!! Pinning for later 🙂

  • Avatar for Swankyrecipes
    Reply
    Amanda Mason
    03/31/2019 at 11:39 pm

    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!!

  • Avatar for Swankyrecipes
    Reply
    Gary Bock
    06/21/2019 at 10:14 am

    Yes, this is as authentic as it comes. Food from the “quahhta.” —- 3X NOLA Resident.

    • Avatar for Swankyrecipes
      Reply
      Jessica Knott
      07/13/2019 at 1:46 pm

      Thanks, Gary! It’s truly a staple in the area. Hi from Lakeview!

    • Avatar for Swankyrecipes
      Reply
      Grip Greg
      10/22/2019 at 2:52 am

      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!

      • Avatar for Swankyrecipes
        Reply
        Jessica Knott
        10/26/2019 at 11:02 am

        Enjoy the recipe, Gary. It’s a good one. Now I want to make it with turkey!

  • Avatar for Swankyrecipes
    Reply
    Missy
    07/18/2019 at 1:05 pm

    I have dried red beans, not kidney. Will those work?

    • Avatar for Swankyrecipes
      Reply
      Jessica Knott
      10/14/2019 at 11:39 am

      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.

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    Harriet
    08/07/2019 at 3:57 pm

    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.

    • Avatar for Swankyrecipes
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      Karen
      09/13/2019 at 6:23 am

      What kind of ham did you use?

      • Avatar for Swankyrecipes
        Reply
        Jessica Knott
        09/18/2019 at 1:28 pm

        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.

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    ‘Nawlins Nellie
    04/13/2020 at 8:29 pm

    Where ‘da hell are the green bell peppers!??

    • Avatar for Swankyrecipes
      Reply
      Jessica Knott
      10/20/2020 at 12:43 pm

      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!

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