The Best Louisiana Style Red Beans & Rice

Ingredients

• 14 oz Andouille sausage (chopped)
• 1 lb Dry Red beans (soaked; or 3 (15oz) cans drained)
• 2 tbsp Butter
• 1 Yellow Onion (large, chopped)
• 2 Celery ribs (chopped)
• 1 Red bell pepper (small, chopped)
• 1 Green bell pepper (small, chopped)
• 8 cloves Garlic (minced)
• 64 oz Chicken broth (2 (32oz) bottles or 7-8 cups)
• 3 Bay leaves
• 1 Smoked Turkey Leg (optional)
• Salt (pinch)
• 3 tbsp Flour
• 2 tsp Dried oregano
• 2 tsp Chicken Bouillon (optional)
• 0.5 tsp Dried thyme
• 1 tsp Paprika
• 1 tsp Ground Cayenne Pepper
• 1 tsp Coarse Black Pepper
• 2 tsp Onion Powder
• 2 tsp Garlic Powder
• Red Chili Flakes (pinch)
• Parsley (chopped for garnish)
• Green Onions (sliced for garnish)
• 2 cups Long-grain white rice (uncooked)
• 4 cups Water (for rice)
• 0.5 tsp Salt (for rice)
• 1 tbsp Butter (optional, for rice)

Steps

1. 1

   Chop the andouille sausage into rounds or bite-sized pieces.

2. 2

   Add the sausage to a large pot or Dutch oven and cook over medium-high heat until browned and crispy.

3. 3

   Remove the sausage from the pan and set aside, leaving the rendered fat in the pot.

4. 4

   In the same pan, add 2 tablespoons of butter along with the chopped yellow onion, celery, red bell pepper, and green bell pepper.

5. 5

   Add the minced garlic and sauté the vegetables until they are softened and fragrant.

6. 6

   Sprinkle 3 tablespoons of flour over the vegetables and stir to combine, cooking for a minute to remove the raw flour taste.

7. 7

   Add all the seasonings: salt, dried oregano, chicken bouillon, dried thyme, paprika, cayenne pepper, black pepper, onion powder, garlic powder, and red chili flakes.

8. 8

   Reintroduce the browned andouille sausage back into the pot.

9. 9

   Pour in the chicken broth and add the bay leaves.

10. 10

    Bring the mixture to a boil, then add the soaked red beans.

11. 11

    Optionally add the smoked turkey leg to the pot.

12. 12

    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.

13. 13

    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.

14. 14

    Once the beans are finished, garnish with fresh parsley and sliced green onions.

15. 15

    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 per serving

• main
• Cajun
• Southern
• slow-cooked
• dinner
• comfort food