Louisiana Style Red Beans Rice (Printable)
Classic Creole dish with smoky sausage, tender red beans, and aromatic vegetables served atop white rice.
# Ingredient List:
→ Meats
01 - 12 oz smoked andouille sausage, sliced
02 - 7 oz smoked ham hock or bone-in pork shank (optional)
→ Beans
03 - 2 cups dried red kidney beans, soaked overnight and drained
04 - 1 bay leaf
→ Vegetables
05 - 1 large onion, finely chopped
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 3 garlic cloves, minced
09 - 2 spring onions, sliced (for garnish)
→ Liquids
10 - 5 cups low-sodium chicken stock or water
→ Spices & Seasonings
11 - 1 tsp dried thyme
12 - 1 tsp smoked paprika
13 - 1/2 tsp cayenne pepper
14 - 1/2 tsp freshly ground black pepper
15 - 1 tsp salt (plus more to taste)
16 - 1/2 tsp dried oregano
17 - 2 tbsp vegetable oil
18 - 2 tbsp chopped fresh parsley (for garnish)
19 - Tabasco or hot sauce (for serving, optional)
→ Rice
20 - 2 cups long-grain white rice, rinsed
21 - 4 cups water
22 - 1/2 tsp salt
# How to Make:
01 - Heat vegetable oil in a large Dutch oven over medium heat. Add sliced andouille sausage and ham hock if using; cook until sausage browns nicely, approximately 5 minutes. Remove sausage and set aside, leaving rendered fat in the pot.
02 - Add chopped onion, bell pepper, and celery to the rendered fat. Cook, stirring frequently, until vegetables soften, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Return browned sausage to the pot. Add soaked beans, ham hock, bay leaf, thyme, smoked paprika, cayenne, black pepper, oregano, and salt. Pour in chicken stock or water, bring to a boil, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours, stirring occasionally, until beans are tender and mixture achieves a creamy consistency. Add water if liquid reduces too much.
04 - Combine rinsed rice, water, and salt in a saucepan. Bring to a boil, then cover and reduce heat to low. Cook for 15-18 minutes until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
05 - Remove ham hock and bay leaf from beans. For a creamier texture, mash some beans against the pot side. Adjust seasoning with additional salt and hot sauce to taste preference.
06 - Spoon red beans over a mound of hot white rice. Garnish with sliced spring onions and fresh parsley. Serve with extra hot sauce on the side.
# Expert Tips:
01 -
- The beans practically melt into a velvety sauce that clings to every grain of rice
- One pot feeds a crowd and tastes even better the next day
02 -
- Dried beans vary wildly in cooking time—trust your spoon, not the clock
- The creaminess comes from smashing some beans, not from adding cream or butter
03 -
- Make it a day ahead—the flavors marry and the texture improves overnight
- If it's too thick, add water; too thin, keep cooking and mash more beans