If you’re craving some Southern Louisiana comfort food that’s packed with flavor, look no further than red beans and rice. This dish combines smoky andouille sausage with a rich blend of spices, all simmered together with red beans. Whether you’re making it from scratch with dried beans or using canned beans to save time, this recipe truly delivers on flavor.
For more Louisiana comfort food, try this recipe for Chicken and Sausage Gumbo or whip up some Shrimp and Grits.
Why Our Recipe
- Professional techniques that are easy to follow to build deep flavors and create the perfect texture.
- Made from scratch using dried beans, with alternate instructions for using canned beans to save time.
What makes this recipe special is how easy we make it to get those deep, rich flavors at home. No need to travel to New Orleans! We start with the classic trinity of onions, celery, and bell peppers. Then we layer in our spices and let everything simmer until it’s just right. All you have to do is follow the simple instructions in the recipe.
Ingredient Notes
- Dried Red Beans: Red beans and red kidney beans can be used interchangeably. Soaking the beans overnight helps to soften them and reduce cooking time. If you’re short on time, canned beans can be used as a substitute.
- Vegetable Oil: You can substitute with olive oil or any other neutral oil if preferred.
- Trinity: The southern “trinity” of Cajun cooking is onion, celery, and bell pepper. It’s the basis of building flavor.
- Garlic: You can use garlic powder in a pinch, but fresh is best.
- Chicken Broth: Use low-sodium broth if you prefer to control the salt content.
- Bay Leaves: Be sure to remove them before serving.
- Cajun Seasoning: Provides that signature Louisiana flavor. We prefer to make our own blend to control the flavor since each store-bought blend is slightly different.
- Andouille Sausage: Adds a smoky, spicy kick, though you could skip it for a meatless meal option, or to save money.
- Long Grain Rice: Cooking instructions are included, but you can use any style of rice you prefer. Defer to the cooking instructions on the package for other varieties.
Andouille Sausage
You can usually find andouille sausage in the meat section of most US grocery stores, often near other smoked or precooked sausages. It’s typically sold in a link that is long and curved.
If you can’t find andouille sausage, don’t worry! There are plenty of tasty alternatives. Smoked sausage is a great option and has a similar flavor and texture. Fully cooked chorizo is another good choice; it’s a bit spicier but adds a wonderful depth of flavor. If you prefer something milder, sweet or spicy Italian sausage can work in a pinch. Just keep in mind it won’t have that smoky taste, so you might want to add a dash of smoked paprika to the recipe.
Storage and Reheating Instructions:
Refrigerate any leftover red beans and rice in an airtight container. They will stay good for up to 3 days.
Freeze: Let cool completely. Transfer them to a freezer-safe container or bag, removing as much air as possible. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat on the stovetop by placing the red beans and rice in a pot over medium heat. Add a splash of chicken broth or water to help rehydrate the beans and rice. Stir occasionally until heated through, about 10-15 minutes.
Reheat in the microwave by placing a portion of the red beans and rice in a microwave-safe dish. Heat in 30-second increments, stirring in between for even heating. Add a little broth or water if it looks dry and continue heating in 30-second increments until warmed through.
More bean recipes…
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our very own cooking show.
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