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.
Save This Recipe To Your Recipe Box
Create an account on our website and save your favorite recipes. You’ll be able to access your recipe box on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
updated 6/10/2024
