Description
Hearty Louisiana classic red beans and rice brings soulful Creole comfort to dinner tables with robust flavors and rich cultural heritage. Spicy andouille sausage and tender red beans meld perfectly, inviting you to savor authentic Southern comfort in each delicious bite.
Ingredients
Scale
Protein:
- 1 lb (454 grams) dried red beans (or 3 cans, drained and rinsed)
- 12 oz (340 grams) smoked sausage (andouille or kielbasa), sliced
Vegetables and Aromatics:
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (optional)
Seasonings and Liquids:
- 8 cups water or chicken broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon Cajun seasoning (or Creole seasoning)
- ½ teaspoon cayenne pepper (optional, for heat)
- 2 bay leaves
- 1 teaspoon Worcestershire sauce
- 1 tablespoon hot sauce (optional)
- 4 cups cooked white rice
Instructions
- Prepare dried red beans by soaking them overnight, then thoroughly draining and rinsing to remove excess starch and ensure even cooking.
- In a spacious Dutch oven, render sausage slices until golden brown, creating a flavorful base and releasing rich, meaty oils into the cooking surface.
- Utilize the same pot to sauté aromatic vegetables – onions, bell peppers, celery, and minced garlic – until they become translucent and fragrant, developing deep foundational flavors.
- Introduce soaked red beans along with a complex blend of seasonings: bay leaves, salt, black pepper, smoked paprika, thyme, Cajun seasoning, cayenne, Worcestershire sauce, and hot sauce.
- Carefully pour in broth, bringing the mixture to a vigorous boil before reducing heat to a gentle simmer, allowing ingredients to meld and beans to tenderize over 1.5 to 2 hours.
- Monitor liquid levels during cooking, adding additional broth if the mixture becomes too dense, ensuring a creamy, not dry, consistency.
- Extract one cup of cooked beans and delicately mash them, then reincorporate into the pot to naturally thicken the sauce and create a luxurious texture.
- Reintroduce browned sausage to the pot, allowing final minutes of simmering to marry all flavors and temperatures.
- Plate the hearty mixture over fluffy white rice, garnishing with freshly chopped green onions and parsley for a vibrant, aromatic finish.
- Offer additional hot sauce on the side for diners seeking extra heat and personalization.
Notes
- Soak dried beans thoroughly overnight to ensure even cooking and reduce digestive discomfort.
- Choose spicy andouille sausage for authentic Cajun flavor or swap with turkey sausage for a leaner option.
- Mashing some beans creates a creamy texture without adding extra cream or thickeners.
- Allow extra cooking time if using dried beans instead of canned, as they require longer simmering to become tender.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 6
- Calories: 550
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 8 g
- Protein: 24 g
- Cholesterol: 50 mg