There's nothing quite like a hearty bowl of Louisiana Red Beans and Rice to warm your soul. This classic Creole dish is rich, smoky, and packed with bold Cajun flavors, making it the perfect comfort food for any night of the week.

I first discovered this recipe on a trip to New Orleans, where every restaurant seemed to have its own unique take on red beans and rice. After tweaking and testing, I’ve landed on a version that’s easy, delicious, and sure to become a staple in your home.
Why You'll Love This Louisiana Red Beans and Rice
Get ready to fall in love with one of the most flavorful and budget-friendly meals you’ll ever make. This Louisiana Red Beans and Rice is a true Southern classic that’s easy to prepare and perfect for feeding a crowd.
First off, it's incredibly flavorful and comforting. The smoky Andouille sausage, tender red beans, and aromatic holy trinity of onion, bell pepper, and celery create a rich, slow-cooked taste that's hard to beat.
It's also budget-friendly. This dish is made with affordable pantry staples like dried red beans, rice, and simple seasonings, making it a great option when you want to stretch your grocery budget without sacrificing taste.
Another reason to love this recipe? It's meal-prep friendly! The flavors only get better as they sit, so it’s perfect for making ahead of time and enjoying throughout the week.
Finally, it’s a one-pot wonder. With just a single pot and a little patience, you can create a restaurant-quality meal right at home.
Ingredients Notes

The beauty of Louisiana Red Beans and Rice is in its simple yet essential ingredients. Each one plays a key role in building the deep, smoky, and savory flavors that make this dish so irresistible.
Red beans – Traditional Camellia red beans are the go-to choice for this dish. If you can’t find them, any small red kidney beans will work. Using dried beans gives the best texture and flavor, but if you're in a pinch, canned beans can be substituted (just reduce the cooking time).
Andouille sausage – This smoky, spicy sausage is a must for authentic flavor. If you can’t find Andouille, you can substitute it with smoked sausage or even chorizo for a similar depth of flavor.
The holy trinity – A mix of onion, green bell pepper, and celery forms the base of many Creole and Cajun dishes. These aromatics provide a flavorful foundation that brings the whole dish together.
Creole seasoning and spices – A blend of paprika, thyme, cayenne, garlic powder, and black pepper gives this dish its signature heat and complexity. You can use a store-bought Creole seasoning mix or make your own at home.
Rice – Classic long-grain white rice is traditionally served with red beans. If you prefer, you can use brown rice or even cauliflower rice for a low-carb option.
Optional but highly recommended: Adding a ham hock or smoked turkey leg will give your beans an extra layer of rich, smoky flavor.
How To Make This Louisiana Red Beans and Rice

Making Louisiana Red Beans and Rice from scratch does take some time, but the result is absolutely worth it. The slow simmering process allows the beans to become tender and the flavors to meld beautifully.
Start by soaking the beans overnight. This helps them cook faster and makes them easier to digest. If you’re short on time, you can use the quick soak method by boiling the beans for 2 minutes and letting them sit for an hour before draining.
In a large pot or Dutch oven, heat a little oil over medium heat. Add the sliced Andouille sausage and cook until browned. This step adds an extra layer of deep, smoky flavor to the dish. Remove the sausage and set it aside.
Next, add the onion, bell pepper, and celery to the same pot. Sauté until the vegetables are softened and fragrant. Stir in the garlic, Creole seasoning, smoked paprika, and cayenne pepper, cooking for another minute until aromatic.
Return the sausage to the pot along with the drained red beans, bay leaves, and a ham hock (if using). Pour in enough water or chicken broth to cover the beans by about an inch. Bring everything to a boil, then reduce the heat and let it simmer for about 2 to 2½ hours, stirring occasionally.
As the beans cook, mash some of them against the side of the pot to create a creamy, thick texture. Keep simmering until the beans are tender and the sauce has thickened to your liking. Adjust seasoning with salt, black pepper, and hot sauce as needed.
While the beans finish cooking, prepare your rice according to the package instructions. Serve the red beans over a bed of fluffy white rice, garnished with chopped green onions and a splash of hot sauce.
Storage Options
This Louisiana Red Beans and Rice recipe makes fantastic leftovers! The flavors deepen as they sit, making it even better the next day.
For refrigeration, store the beans and rice separately in airtight containers. The beans will keep for up to 5 days, while cooked rice is best eaten within 3 to 4 days.
For freezing, let the beans cool completely, then store them in freezer-safe containers for up to 3 months. Rice doesn’t freeze as well, so it’s best to make a fresh batch when you’re ready to serve.
To reheat, warm the beans in a pot over low heat, adding a splash of water or broth if they’ve thickened too much. Heat rice separately in the microwave with a damp paper towel to prevent dryness.
Variations and Substitutions
One of the best things about Louisiana Red Beans and Rice is how easily you can adapt it to suit your tastes or dietary needs.
For a vegetarian version, skip the sausage and ham hock. Use vegetable broth instead of water and add smoked paprika for a hint of smoky flavor. You can also throw in some mushrooms or extra bell peppers for more texture.
If you like it extra spicy, add more cayenne, crushed red pepper, or even a diced jalapeño while cooking. And of course, a generous splash of Louisiana hot sauce at the end never hurts!
For a low-carb option, serve the red beans over cauliflower rice instead of regular rice. You’ll still get all the delicious flavors with fewer carbs.
Want a shortcut version? Use canned red beans and reduce the simmering time to about 30 minutes. While you’ll lose some of the slow-cooked depth, it’s still a delicious and fast alternative.
No Andouille sausage? Try using smoked sausage, kielbasa, or even bacon for a different but equally tasty take.
Final Thoughts
There’s a reason Louisiana Red Beans and Rice has been a beloved dish for generations. It’s rich, smoky, and bursting with flavor, while still being easy to make and incredibly budget-friendly. Whether you enjoy it as a weeknight dinner or for a Sunday family meal, this dish is sure to satisfy.
Give it a try, and don’t forget to add your own twist! What’s your favorite way to make red beans and rice? Let me know in the comments!
PrintLouisiana Red Beans And Rice Recipe
Enjoy the rich, smoky flavors of Louisiana Red Beans and Rice, a traditional Southern dish made with red beans, sausage, and Cajun spices.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Southern, Cajun
- Diet: Gluten Free
Ingredients
- 1 lb dried red beans
- 1 lb smoked sausage, sliced
- 1 onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp thyme
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- 1 bay leaf
- 6 cups water or chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce (optional)
- 2 cups cooked white rice
- 2 green onions, sliced (for garnish)
Instructions
- Rinse and soak the red beans overnight in water. Drain before cooking.
- In a large pot, heat oil and sauté sausage until browned. Remove and set aside.
- In the same pot, cook onion, bell pepper, and celery until soft. Add garlic and cook for 1 minute.
- Add red beans, sausage, spices, bay leaf, and water or broth. Bring to a boil.
- Reduce heat and simmer for 1.5 to 2 hours, stirring occasionally, until beans are tender.
- Mash some beans for a creamy texture. Stir in Worcestershire sauce and hot sauce.
- Serve over cooked white rice and garnish with green onions.
Notes
- For a vegetarian version, omit sausage and use vegetable broth.
- Adjust spice levels by increasing or reducing cayenne and hot sauce.
- Leftovers taste even better the next day as flavors deepen.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
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