Louisiana Red Beans and Rice Recipe
If you have ever craved a hearty, soul-satisfying meal with deep, bold flavors, you are going to fall head over heels for this Louisiana Red Beans and Rice Recipe. This classic southern comfort food boasts tender red beans simmered with smoky andouille sausage and rich smoked turkey wings, all melded together with the holy trinity of Louisiana cooking—onion, bell pepper, and celery. Served atop fluffy white rice, each spoonful offers a perfect balance of creaminess, spice, and savory goodness that will have you coming back for seconds, thirds, and maybe even fourths. It’s a dish that feels like a warm hug on a plate and truly represents the spirit and flavor of Louisiana’s rich culinary heritage.
Ingredients You’ll Need
This Louisiana Red Beans and Rice Recipe uses simple, yet essential ingredients that bring authentic flavor to your table. Each item plays a key role, from the hearty red kidney beans that provide a velvety texture, to the smoky andouille sausage and turkey wings that infuse the dish with unforgettable depth.
- 1 lb dried red kidney beans: Camellia brand is preferred for its consistent quality and perfect bean texture after cooking.
- 4 tablespoons unsalted butter: Or swap for duck fat or bacon grease to uplift the richness and add a subtle smoky note.
- 1 tablespoon olive oil: Helps to brown the sausage and sauté the vegetables evenly.
- 12 ounces andouille sausage, sliced into rounds: A must for authentic smoky, spicy flavor that defines Louisiana cooking.
- 1 medium white onion, finely diced: Adds sweetness and depth to the flavor base.
- 1 medium green bell pepper, finely diced: Brings a slight earthiness and crunch.
- 2 celery hearts, finely diced: Part of the “holy trinity,” adding balance and moisture.
- 1 tablespoon garlic paste or 6 cloves of garlic, finely minced: For aromatic warmth and zest.
- 1 ½ lbs smoked turkey wings or ham hocks: Infuses the beans with rich, smoky essence and tender texture.
- 3 bay leaves: Adds subtle herbal notes to the broth.
- 8–10 cups low sodium chicken stock/broth, plus more as needed: The flavorful cooking liquid that keeps everything moist and hearty.
- 1 tablespoon Worcestershire sauce: Gives a tangy, umami boost that brightens the dish.
- 1–2 tablespoons Creole Cajun Seasoning: Homemade or store-bought, this seasoning brings the perfect balance of spice and herbs.
- Fresh ground black pepper, to taste: For finishing heat and flavor control.
- Steamed long-grain white rice, for serving: The classic bed that holds the creamy beans beautifully.
- Louisiana-style hot sauce & fresh chopped chives/parsley/scallions, for garnish (optional): Adds a zing and freshness to each serving.
How to Make Louisiana Red Beans and Rice Recipe
Step 1: Prepare the Red Beans
Begin by sorting through your dried kidney beans to remove any debris, then soak them overnight to soften. If you’re short on time, the fast soak method works well too. This step is crucial to ensure your beans cook evenly and achieve that creamy texture.
Step 2: Brown the Andouille Sausage
In a large pot, heat the butter and olive oil together to create a beautiful cooking base. Add the sliced andouille sausage and brown it until crispy edges form, releasing its smoky aroma and flavor. Once browned, set the sausage aside, but keep the flavorful fat in the pot.
Step 3: Sauté the Holy Trinity
Add the finely diced onion, green bell pepper, and celery to the pot. This “holy trinity” is the flavor backbone of the dish and softens to a tender sweetness that balances the spice. Cook the veggies gently until they are translucent and fragrant.
Step 4: Add Garlic and Build Flavor
Next, stir in your garlic paste or minced garlic. Cook just until fragrant, careful not to burn, so its bright, pungent notes infuse the sautéed vegetables perfectly.
Step 5: Combine Beans and Smoked Meats
Drain your soaked beans and add them to the pot along with the smoked turkey wings or ham hocks, browned andouille sausage, bay leaves, and 8 cups of chicken stock. Pour in Worcestershire sauce for an umami kick. Bring this hearty mix to a boil and let it bubble for about five minutes to meld the flavors.
Step 6: Simmer Low and Slow
Reduce the heat to low, cover the pot, and let everything simmer gently for 1 ½ to 2 hours. This slow cooking tenderizes the beans and allows the smoky meats to impart deep flavor into the broth. Stir occasionally and keep an eye on the liquid level, adding more broth if needed to maintain a nice consistency.
Step 7: Shred the Smoked Meat
Remove the turkey wings or ham hocks from the pot once tender and cool slightly. Discard bones, skin, and excess fat, then shred the meat into bite-sized pieces. Return the shredded meat to the beans, so it can soak back in all those wonderful flavors.
Step 8: Finish the Beans
Use a potato masher to gently mash some of the beans to create a creamy texture without losing all the bite. Season generously with Creole Cajun seasoning and fresh ground black pepper, then simmer uncovered for an additional 15-20 minutes to thicken and intensify the flavors.
Step 9: Serve Warm over Rice
Ladle the luscious beans over bowls of steamed long-grain white rice, creating the classic Louisiana comfort plate everyone loves. This is where the magic happens, balancing creamy, spicy beans with fluffy, neutral rice.
How to Serve Louisiana Red Beans and Rice Recipe
Garnishes
For the perfect finishing touch, try topping your bowl with a few dashes of Louisiana-style hot sauce for a spicy punch. A sprinkle of freshly chopped chives, parsley, or scallions adds vibrant color and fresh herbal notes that brighten the dish beautifully.
Side Dishes
This dish stands tall on its own but pairs wonderfully with classic Southern sides like cornbread, crusty French bread, or a refreshing side salad with a tangy vinaigrette to cut through the richness. A cold glass of sweet iced tea is always a welcome companion too.
Creative Ways to Present
For a fun twist, serve your red beans and rice stuffed inside baked bell peppers or over crispy fried green tomatoes for a unique texture contrast. Another idea is layering it in a deep bowl and topping with a fried egg for a Southern brunch sensation.
Make Ahead and Storage
Storing Leftovers
Leftover Louisiana Red Beans and Rice keeps beautifully in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, making it a marvelous next-day meal.
Freezing
This recipe freezes exceptionally well! Cool your beans completely before transferring them to a freezer-safe container. They will keep for up to three months. When ready to enjoy, thaw overnight in the fridge and then reheat gently.
Reheating
Reheat leftovers in a saucepan over low heat, stirring occasionally, adding a splash of broth or water to bring back the perfect creamy consistency. Alternatively, microwave in short bursts, stirring between intervals for even warming.
FAQs
Can I use canned beans instead of dried beans?
While dried beans offer the best texture and flavor for this Louisiana Red Beans and Rice Recipe, canned beans can be used in a pinch. Just be sure to rinse them well and reduce the cooking time since canned beans are already cooked.
What if I don’t have smoked turkey wings or ham hocks?
Smoked turkey wings or ham hocks provide that smoky depth, but you can substitute with smoked sausage alone or add a bit of smoked paprika and liquid smoke to replicate the flavor.
Is there a vegetarian version of this recipe?
Absolutely! Omit the meats and use vegetable broth. Add smoked paprika and a bit of liquid smoke for that essential smoky flavor. You can also include smoked tofu or tempeh for protein.
How spicy is this dish?
The heat level depends on the Creole Cajun seasoning and how much hot sauce you add. Start with less seasoning and adjust to your personal spice tolerance for a perfectly balanced dish.
Can I make this recipe in a slow cooker?
Yes, you can. Brown the sausage and sauté veggies first, then transfer all ingredients except the rice to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours until beans are tender. Add shredded meat and seasoning near the end.
Final Thoughts
There is truly nothing like a bowl of homemade Louisiana Red Beans and Rice Recipe to bring comfort, warmth, and a burst of authentic southern flavor into your kitchen. It’s a meal that’s steeped in tradition, rich with layers of smoky, savory goodness, and endlessly satisfying. So go ahead, gather your ingredients, and make yourself this classic dish—your taste buds will thank you and your whole family will ask for it again and again.
Print
Louisiana Red Beans and Rice Recipe
- Total Time: 2 hours
- Yield: 8 servings 1x
Description
This classic Louisiana Red Beans and Rice recipe delivers a comforting, hearty dish featuring tender red kidney beans simmered with smoky andouille sausage and smoked turkey wings. Infused with the traditional ‘Holy Trinity’ of Cajun cooking—onion, bell pepper, and celery—along with garlic and rich spices, this slow-simmered pot of goodness is perfectly paired with steamed long-grain white rice for a true taste of Southern Creole cuisine.
Ingredients
Beans and Meat
- 1 lb dried red kidney beans (Camellia brand preferred)
- 1 ½ lbs smoked turkey wings or ham hocks
- 12 ounces andouille sausage, sliced into rounds
Vegetables and Aromatics
- 1 medium white onion, finely diced
- 1 medium green bell pepper, finely diced
- 2 celery hearts, finely diced
- 1 tablespoon garlic paste or 6 cloves of garlic, finely minced
Fats and Liquids
- 4 tablespoons unsalted butter (or duck fat/bacon grease)
- 1 tablespoon olive oil
- 8–10 cups low sodium chicken stock/broth, plus more as needed
Seasonings and Garnishes
- 3 bay leaves
- 1 tablespoon Worcestershire sauce
- 1–2 tablespoons Creole Cajun Seasoning (homemade or store-bought)
- Fresh ground black pepper, to taste
- Louisiana-style hot sauce (optional)
- Fresh chopped chives, parsley, or scallions (optional)
Additional
- Steamed long-grain white rice, for serving
Instructions
- Prepare Red Beans: Sort through the dried red kidney beans to remove any debris or damaged beans, and soak them overnight in plenty of water. Alternatively, use a fast soak method by bringing beans to a boil for 2 minutes, then letting them soak for 1 hour. Drain and rinse before cooking.
- Browns Andouille: In a large heavy pot, heat the unsalted butter and olive oil over medium heat. Add the sliced andouille sausage and cook until browned on both sides and fragrant. Remove the sausage from the pot and set aside.
- Sauté Holy Trinity: Add the diced white onion, green bell pepper, and celery hearts into the same pot. Cook, stirring occasionally, until the vegetables are tender and translucent, about 5-7 minutes. Add the garlic and cook for an additional minute until fragrant.
- Add Beans & Build Flavor: Return the beans to the pot along with the smoked turkey wings or ham hocks, the browned andouille sausage, 3 bay leaves, and 8 cups of low sodium chicken broth. Stir in the Worcestershire sauce. Increase heat to bring the mixture to a boil and let it boil gently for 5 minutes.
- Low Simmer: Reduce the heat to low, cover the pot partially, and simmer gently for 1½ to 2 hours. Stir occasionally to prevent sticking, and add additional chicken broth as needed to keep beans submerged and maintain desired consistency.
- Shred Smoked Meat: Remove the smoked turkey wings or ham hocks from the pot carefully and let cool slightly. Remove any skin, bones, and excess fat, then shred the meat finely using two forks.
- Finish Red Beans: Remove and discard bay leaves. Return the shredded smoked meat back to the pot. Using a potato masher or back of a spoon, mash some of the beans in the pot to create a thicker, creamier texture. Season with Creole Cajun seasoning and freshly ground black pepper to taste. Simmer uncovered for another 15-20 minutes to develop flavor and reduce broth.
- Serve: Spoon the red beans into serving bowls, topping each with a generous helping of steamed long-grain white rice. Garnish with Louisiana-style hot sauce and freshly chopped chives, parsley, or scallions if desired.
Notes
- Soaking beans overnight or using a fast soak method significantly reduces cooking time and improves digestibility.
- Andouille sausage adds smoky depth but can be substituted with smoked kielbasa or another smoked spicy sausage if unavailable.
- Smoked turkey wings are preferred for authentic flavor and lower fat; ham hocks are a traditional alternative.
- Adjust Creole Cajun seasoning quantity according to spice tolerance.
- For gluten-free version, ensure Worcestershire sauce and seasoning blends contain no gluten.
- Leftover beans taste even better the next day as flavors meld.
- Use a heavy-bottomed pot to prevent beans from scorching during the long simmer.
- Prep Time: 15 minutes (plus overnight soaking time for beans)
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Louisiana Creole
