Few dishes are as comforting and crowd-pleasing as Louisiana Red Beans and Rice. This Cajun classic brings together creamy red beans, smoky andouille sausage, the holy trinity of onion, bell pepper, and celery, and warm southern spices for a one-pot meal that’s soulful and satisfying. Whether you grew up savoring this staple on Mondays or you’re new to the magic of New Orleans flavors, this recipe delivers big taste with humble ingredients. Prepare yourself for a heartwarming bowl that’s just as perfect for Sunday supper as it is for meal prepping a flavorful week ahead.

Ingredients You’ll Need
Louisiana Red Beans and Rice is rooted in simplicity, relying on a mix of fresh veggies, hearty beans, classic Cajun sausage, and a handful of dried herbs and spices. Each ingredient is essential—they bring color, depth, and a genuine taste of Louisiana to your kitchen.
- 1 pound dried red kidney beans: Start with dried beans for the creamiest, most authentic texture—just don’t skip the overnight soak for even cooking.
- 1 tablespoon olive oil: This adds a touch of richness and helps soften the aromatic vegetables at the base of the dish.
- 1 medium onion, diced: Sweet and savory, onion is a cornerstone of classic Cajun flavor.
- 1 green bell pepper, diced: Adds crunch and a vibrant, fresh taste to balance out the richness.
- 2 celery stalks, diced: Celery’s subtle peppery notes round out the veggie trio.
- 4 cloves garlic, minced: Bring a gentle heat and irresistible aroma that infuses the beans during the long simmer.
- 1 pound andouille sausage, sliced: Smoky and a bit spicy, andouille is the backbone of a true Louisiana Red Beans and Rice.
- 1 teaspoon dried thyme: Earthy and fragrant, thyme deepens the flavors beautifully.
- 1/2 teaspoon dried oregano: A hint of oregano layers in a subtle herbal flavor.
- 1/2 teaspoon smoked paprika: Adds both a hint of color and deep smokiness.
- 1/4 teaspoon cayenne pepper (optional): For anyone who loves a touch of heat in their beans.
- 2 bay leaves: Help infuse the beans with subtle, bittersweet undertones.
- 6 cups water or low-sodium chicken broth: Broth makes the beans extra savory, but water works for a lighter version.
- Salt and black pepper to taste: Essential for balancing and boosting all the flavors at the end.
- 4 cups cooked white rice: Fluffy, warm rice soaks up the sauce and completes the meal.
- Chopped green onions and hot sauce for serving: These are your finishing touches for brightness and a dash of fiery Louisiana spirit.
How to Make Louisiana Red Beans and Rice
Step 1: Soak the Beans Overnight
Begin by giving your dried red kidney beans a thorough rinse, then pick out any debris or misshapen beans. Place them in a large bowl, cover with plenty of cold water, and let them soak overnight at room temperature. This simple step helps soften the beans, cuts down the final cooking time, and ensures your Louisiana Red Beans and Rice turn out creamy and tender—not tough.
Step 2: Sauté the Holy Trinity
In a big pot or Dutch oven, heat olive oil over medium heat. Toss in the diced onion, bell pepper, and celery. Sauté for 5 to 6 minutes, stirring occasionally, until the vegetables are soft and glistening. Don’t rush this—the foundation of flavor starts here! Add the minced garlic and let it cook just one minute more, releasing all that wonderful aroma.
Step 3: Brown the Andouille Sausage
Add your sliced andouille sausage directly into the pot with the softened veggies. Let it sizzle and brown for about 5 to 7 minutes, stirring now and then. This step helps render out some flavorful fat and infuses every spoonful with smoky, spicy flavor that defines Louisiana Red Beans and Rice.
Step 4: Simmer the Beans and Spices
Drain and rinse the soaked beans, then add them into the pot with your sausage and veggies. Sprinkle in the thyme, oregano, smoked paprika, cayenne pepper (if you want a bit of heat), and bay leaves. Pour in 6 cups of water or low-sodium chicken broth to just cover the beans completely. Crank the heat to bring everything to a full boil, then immediately reduce to low, cover partially, and let your Louisiana Red Beans and Rice gently simmer for 2 to 2 1/2 hours—stirring every so often—until the beans are meltingly tender and the pot smells amazing.
Step 5: Season and Thicken
Once the beans reach that perfect crossover between soft and creamy, fish out the bay leaves and give the pot a generous seasoning of salt and black pepper. If you love a stew-like texture, use a sturdy spoon to mash some of the beans against the side of the pot, then stir well to thicken the sauce. Taste, and adjust the seasoning as you like—it’s your kitchen, after all!
Step 6: Serve Over Rice
Spoon the hot, flavorful beans and sausage over a bed of fluffy white rice in each bowl. Scatter generously with chopped green onions, and if you want to experience Louisiana the true way, top it off with a splash of your favorite hot sauce. Get ready to dig in to a bowl of absolute comfort.
How to Serve Louisiana Red Beans and Rice

Garnishes
For a dish as soulful as Louisiana Red Beans and Rice, a few bright, fresh garnishes send the flavors into overdrive. Chopped green onions add a zesty crunch and pop of color, while a hit of hot sauce wakes up every element in the bowl. You can also shower on a little fresh parsley or add a lemon wedge for an unexpected zing. Let each person garnish their own bowl for extra fun at the table.
Side Dishes
While Louisiana Red Beans and Rice is filling enough to be a meal all on its own, it pairs beautifully with cornbread, French bread, or a simple side salad with crisp greens. If you’re feeling indulgent, try a buttery biscuit or slice of skillet cornbread to mop up every last bit of sauce. And if you want true Louisiana flair, offer a side of fried green tomatoes or tangy coleslaw.
Creative Ways to Present
For gatherings, serve Louisiana Red Beans and Rice buffet style with bowls of fixings so everyone can customize their plate. Or, ladle the beans into individual ramekins and nestle them atop rice with toothpick flags as a Cajun-themed party starter. For a weeknight dinner that feels special, present the beans in wide bowls with carefully fanned sausage slices and a bright sprinkle of scallions for a restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
Leftover Louisiana Red Beans and Rice only gets better over time as the flavors meld. Let the beans cool, then refrigerate them in an airtight container for up to four days. Keep the rice separate to avoid it getting mushy, and just scoop out what you need for quick lunches and dinners throughout the week.
Freezing
If you want to get ahead, Louisiana Red Beans and Rice freezes marvelously. Portion cooled beans and sausage (without the rice) into freezer-safe containers or zip-top bags. Lay flat for compact storage and freeze for up to three months. Thaw overnight in the refrigerator before reheating and serving over fresh rice.
Reheating
For best results, reheat beans gently on the stovetop over low heat, adding a splash of water or broth to loosen the mixture if needed. Stir frequently so it heats evenly and doesn’t stick. For a busy day, the microwave works too—cover, heat in one-minute intervals, and stir between bursts. Top with fresh green onions and hot sauce just before serving to revive all the bold flavors.
FAQs
Can I make Louisiana Red Beans and Rice vegetarian?
Absolutely! Omit the andouille sausage and use vegetable broth instead of chicken broth. You’ll still get plenty of flavor from the aromatic veggies, herbs, and spices—consider adding extra smoked paprika or a dash of liquid smoke for that classic Cajun depth.
Is it necessary to soak the beans overnight?
Soaking the beans is traditional and helps them cook evenly with a creamy texture. If you’re short on time, you can do a quick soak by covering beans with boiling water, let them sit for one hour, then proceed with the recipe. Or, use canned kidney beans and cut the simmering time way down.
What’s a good substitute for andouille sausage?
If you can’t find andouille where you are, try another smoked sausage such as kielbasa or chorizo. For a less spicy option, use a mild smoked sausage and add more cayenne or paprika as needed. Even plant-based sausages work for meatless versions of Louisiana Red Beans and Rice.
Can I use brown rice instead of white rice?
Yes! Brown rice adds a subtle nutty flavor and extra fiber. Be sure to cook the rice separately and adjust for the longer cooking time. It pairs deliciously with the creaminess of the beans and sausage.
How do I get that signature creamy texture?
The magic of Louisiana Red Beans and Rice comes from letting some of the beans break down during the simmer, naturally thickening the sauce. If you want it extra creamy, take a ladleful of beans, mash them against the side of the pot, then mix them back in before you finish seasoning.
Final Thoughts
If there’s one dish that says comfort, hospitality, and Southern soul in every bite, it’s Louisiana Red Beans and Rice. You don’t need fancy ingredients or special equipment—just a bit of patience and a love for bold, hearty flavors. Give this recipe a try and see how quickly it becomes a staple in your kitchen. You’ll want to share it with family, friends, and anyone who could use a little extra warmth on their plate!
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Louisiana Red Beans and Rice Recipe
- Total Time: 2 hours 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and flavorful Louisiana dish, this Red Beans and Rice recipe is a classic Cajun favorite. Tender red kidney beans simmered with andouille sausage, aromatic vegetables, and spices, served over fluffy white rice.
Ingredients
Main Ingredients:
- 1 pound dried red kidney beans
- 1 tablespoon olive oil
Vegetables:
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Seasonings:
- 1 pound andouille sausage, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 bay leaves
Additional:
- 6 cups water or low-sodium chicken broth
- Salt and black pepper to taste
- 4 cups cooked white rice
- Chopped green onions and hot sauce for serving
Instructions
- Prepare Beans: Rinse and sort the beans, then soak them overnight in cold water. Drain and rinse before cooking.
- Sauté Vegetables: In a large pot, sauté onion, bell pepper, and celery in olive oil until softened. Add garlic and cook for another minute.
- Cook Sausage: Add andouille sausage slices and cook until browned.
- Add Ingredients: Stir in soaked beans, thyme, oregano, smoked paprika, cayenne pepper, bay leaves, and water or broth. Simmer for 2 to 2 1/2 hours.
- Season and Serve: Remove bay leaves, season with salt and pepper, and mash some beans for a creamier texture. Serve over rice, garnished with green onions and hot sauce.
Notes
- If short on time, use canned beans and reduce simmering time to 30 minutes.
- For a vegetarian version, omit sausage and use vegetable broth.
- This dish freezes well for meal prep.
- Prep Time: 15 minutes (plus soaking time)
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 40mg