Louisiana Red Beans and Rice
A vibrant, hearty dish capturing the spirit of Creole cooking with a rich blend of flavors from smoked sausage and aromatic vegetables, perfect for gatherings.
Ingredients
Main Ingredients
- 1 cup Dried red beans Rinse and soak overnight
- 1 lb Smoked sausage or andouille sausage Can substitute with smoked turkey or plant-based sausage
- 1 medium Onion, diced
- 1 medium Green bell pepper, diced
- 1 stalk Celery, diced
- 3 cloves Garlic, minced
- 2 tbsp Creole seasoning
- 1/4 tsp Cayenne pepper, optional Adjust to taste
- 2 leaves Bay leaves
- 4 cups Chicken or vegetable broth
- 4 cups Cooked white rice
- 1/2 cup Green onions, chopped For garnish
- 1/4 cup Fresh parsley, chopped For garnish
Instructions
Preparation
- Rinse and soak the dried red beans overnight in water.
- In a large pot, cook the sausage over medium heat until browned. Remove and set aside.
- In the same pot, sauté the diced onion, bell pepper, celery, and garlic until soft.
Cooking
- Add the soaked beans, cooked sausage, Creole seasoning, cayenne pepper, bay leaves, and broth. Stir well.
- Bring to a boil, then reduce heat to low. Simmer covered for about 1 hour, stirring occasionally.
- Check the beans for tenderness. If needed, cook longer until they are soft.
Serving
- Remove bay leaves and serve the beans over cooked white rice.
- Garnish with chopped green onions and parsley.
Notes
Consider adding a splash of vinegar or hot sauce before serving for added zing. Store leftovers in the refrigerator for up to 5 days in an airtight container. This dish is gluten-free and can be made vegetarian/vegan with substitutions.