Louisiana Red Beans and Rice with Smoked Sausage

Steps

1. Step 1

   The night before, put the beans in a large bowl, cover with cold water by 3 inches, and leave to soak at room temperature. (Quick version: bring them to a boil in plenty of water, boil 2 minutes, cover and let stand 1 hour.) Drain and rinse before cooking.

   8 hr, hands-off

   • 1 lb dried red kidney beans
2. Step 2

   Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the sausage coins in a single layer and brown them, 5 to 6 minutes, turning once. Scoop the sausage onto a plate, leaving the fat in the pot.

   6 min

   • the rest of the smoked andouille sausage
   • 1 tbsp vegetable oil
3. Step 3

   Lower the heat to medium and add the onion, bell pepper and celery. Cook, stirring now and then, until softened, about 8 minutes. Stir in the garlic and cook 1 minute more, until fragrant.

   9 min

   • 1 yellow onion
   • 1 green bell pepper
   • 2 celery stalks
   • 4 cloves garlic
4. Step 4

   Add the drained beans, bay leaves, thyme, paprika, cayenne, black pepper and the water or broth. Return about half the sausage to the pot (keep the rest for later, so it stays firm). Bring to a boil, then turn the heat to low.

   10 min

   • 1 lb dried red kidney beans
   • 1/2 lb smoked andouille sausage
   • 2 bay leaves
   • 1 tsp dried thyme
   • 1 tsp sweet paprika
   • 1/2 tsp cayenne pepper
   • 1/2 tsp black pepper
   • 8 cups water or low-sodium chicken broth
5. Step 5

   Simmer uncovered, stirring every 20 minutes or so and adding a splash of water if the beans look dry, until the beans are completely tender and the liquid has thickened, 1 1/2 to 2 hours.

   1 hr 45 min, hands-off

6. Step 6

   While the beans simmer, make the rice: combine the rice, water and salt in a saucepan, bring to a boil, then cover and cook on the lowest heat for 18 minutes. Turn off the heat and let it sit, covered, 5 minutes, then fluff with a fork and stir in the butter.

   25 min

   • 2 cups long-grain white rice
   • 3 cups water
   • 1 tsp salt
   • 1 tbsp butter
7. Step 7

   Fish out the bay leaves. Press the back of a spoon against the beans along the side of the pot and mash about a quarter of them, then stir; the pot should turn creamy and gravy-like. Stir in the reserved sausage and warm through, 5 minutes.

   5 min

   • 1/2 lb smoked andouille sausage
   • 2 bay leaves
8. Step 8

   Taste and season with salt and hot sauce. Ladle the beans over bowls of rice and scatter green onions on top.

   • 2 tsp hot sauce
   • salt
   • 3 green onions

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026