Few dishes represent Louisiana cuisine as perfectly as Red Beans and Rice. This rich, hearty meal combines creamy beans, smoky sausage, and aromatic spices for a flavor-packed dish that has stood the test of time. Traditionally enjoyed on Mondays in New Orleans—a custom dating back to the days when families used leftovers from Sunday’s ham dinner—this one-pot comfort food is just as beloved today.
With minimal prep and a long, slow simmer, this meal fills your home with mouthwatering aromas and results in a dish that’s well worth the wait. Whether you’re preparing it for a weeknight family dinner, bringing it to a potluck, or serving it at a game-day tailgate, Louisiana Red Beans and Rice is sure to impress. Best of all, this recipe from Louisiana Cookin makes a large batch, ensuring plenty of leftovers that taste even better the next day!
Ingredients:
- 12-16 ounces andouille sausage, sliced into medallions
- 16 ounces dried small red beans
- 8 ounces cubed ham
- 3 slices thick-cut bacon, chopped
- 3 teaspoons minced garlic
- 1 medium yellow onion, diced
- 3 celery ribs, diced
- 1 medium green bell pepper, diced
- 3 bay leaves
- 4 cups chicken stock or broth
- 4 cups water
- 2 tablespoons Creole seasoning
Directions:
- In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside on a paper towel-lined plate. Keep the rendered bacon drippings in the pot—this adds incredible flavor!
- Next, add the diced onion, bell pepper, and celery (known as the “Holy Trinity” in Louisiana cooking) to the bacon drippings. Sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute, letting its fragrance bloom.
- Toss in the cubed ham, sliced andouille sausage, and Creole seasoning. Stir everything together and cook for 3-5 minutes to develop a deeper, smoky flavor.
- Pour in the chicken broth, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. These add layers of flavor! Next, add the dried red beans, water, cooked bacon, and bay leaves. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Let the beans simmer uncovered for at least 2 hours, stirring occasionally.
- After two hours, remove about 1 cup of beans from the pot and mash them with a fork or the back of a spoon. Stir the mashed beans back into the pot to create a thick, creamy sauce. Allow the dish to continue simmering for another 30 minutes to an hour, stirring occasionally.
- Remove the bay leaves and discard them. Serve the red beans hot, ladled over freshly cooked white rice. For the perfect finishing touch, garnish with chopped parsley or chives.
What to Serve with Louisiana Red Beans and Rice
Although this dish is a meal on its own, pairing it with classic Southern sides makes for an unforgettable feast. Here are some delicious accompaniments to round out your meal:
- Cornbread – Sweet or savory, cornbread is a must-have for soaking up the rich sauce.
- Fried Chicken – The crispy, golden crunch of fried chicken is a perfect contrast to the creamy beans.
- Collard Greens – A Southern staple, collard greens cooked with ham hocks or smoked turkey add depth to your plate.
- Fried Okra – Crunchy and flavorful, fried okra brings an irresistible texture.
- Pickled Vegetables – A tangy side dish like pickled onions or jalapeños adds a bright contrast to the smoky richness.
Louisiana Red Beans and Rice is more than just a dish—it’s a tradition, a piece of history, and a comforting meal that brings people together. Whether you’re enjoying it on a lazy Sunday, a busy Monday, or anytime you crave a taste of the South, this recipe delivers big flavors with minimal effort. The long, slow simmer allows the ingredients to meld beautifully, creating a rich, smoky, and creamy dish that’s both satisfying and affordable.
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