The Best Louisiana Style Red Beans & Rice
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Watch the original videoImported by Braden Hamilton on SeeMeCook
A classic, flavorful Cajun comfort dish featuring smoky andouille sausage, a rich holy trinity of vegetables, and tender red beans simmered in a seasoned broth.
- Time
- 2 hours 20 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Main Ingredients
- 30 g
- 150 g
- 80 g
- 100 g
- 100 g
- 25 g
- 2 g
- 450 g
Seasoning
- 1 g
- 25 g
- 2 g
- 8 g
- 1 g
- 2 g
- 2 g
- 2 g
- 5 g
- 6 g
- 1 g
Garnish
- 5 g
- 10 g
Rice
- 370 g
- 945 g
- 3 g
- 14 g
Weights are estimates. Together, the ingredients weigh about 4.99 kg before cooking, which is about 830 g per serving.
Steps
Chop the andouille sausage into rounds or bite-sized pieces.
Add the sausage to a large pot or Dutch oven and cook over medium-high heat until browned and crispy.
Remove the sausage from the pan and set aside, leaving the rendered fat in the pot.
In the same pan, add 2 tablespoons of butter along with the chopped yellow onion, celery, red bell pepper, and green bell pepper.
Add the minced garlic and sauté the vegetables until they are softened and fragrant.
Sprinkle 3 tablespoons of flour over the vegetables and stir to combine, cooking for a minute to remove the raw flour taste.
Add all the seasonings: salt, dried oregano, chicken bouillon, dried thyme, paprika, cayenne pepper, black pepper, onion powder, garlic powder, and red chili flakes.
Reintroduce the browned andouille sausage back into the pot.
Pour in the chicken broth and add the bay leaves.
Bring the mixture to a boil, then add the soaked red beans.
Optionally add the smoked turkey leg to the pot.
Reduce the heat to low, cover with a lid, and simmer for approximately 2 hours until the beans are tender and the liquid has thickened.
While the beans are simmering, prepare the rice by combining 2 cups of long-grain white rice, 4 cups of water, 1/2 tsp salt, and 1 tbsp butter in a separate pot. Bring to a boil, then cover and simmer on low for 15-18 minutes until the water is absorbed.
Once the beans are finished, garnish with fresh parsley and sliced green onions.
Serve the red beans over the hot white rice.
Notes
Red beans and kidney beans are different; red beans are smaller and creamier. If using dry beans, ensure they are soaked overnight before cooking. The turkey leg is optional but adds significant smoky depth.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 958
- Protein
- 49 g
- Carbs
- 109 g
- Fat
- 34 g
- Fiber
- 15 g
Where the calories come from
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