Authentic Louisiana Red Beans and Rice Recipe
Experience Louisiana’s beloved comfort food, blending red kidney beans, smoked sausage and the “holy trinity” in a rich, spicy broth.
Servings
4-6
Ready In:
1hr 15min
Calories:
400
Good For:
Lunch, Dinner
Inroduction
About this Recipe
By: Louisiana Flavor
Louisiana Red Beans and Rice, a staple born from African, French and Spanish influences. Simmered red kidney beans blend with smoked sausage, onions, bell peppers and garlic, seasoned with Tabasco and Tony Chachere’s Cajun magic.
Ingredients
- 1 lb dried red kidney beans (Camellia Brand), soaked overnight
- 1 lb smoked sausage (Jacob’s or LaFleur’s), sliced
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 1 large bell pepper, chopped
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp Cajun seasoning (Tony Chachere’s)
- 1/2 tsp cayenne pepper (Tabasco)
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups water
- 2 cups cooked rice (Louisiana-grown)
Nutrition
Percent of Daily Suggested Intake
- Protien 40%
- Carbs 5%
- Fat 18%
Step by Step Instructions
Step 1: Simmer Beans
- Drain soaked beans.
- Combine beans, water and smoked sausage in pot.
- Bring to boil, reduce heat and simmer 45 minutes.
Step 2: Soften Vegetables
- Heat oil in skillet over medium.
- Cook onion, celery, garlic and bell pepper until tender.
Step 3: Combine and Season
- Add vegetables, thyme, paprika, Cajun seasoning, cayenne, salt and pepper to pot.
- Simmer 15 minutes.
Step 4: Serve
- Serve over cooked rice.
Tips and Variations
- Use Camellia Brand beans for authentic flavor.
- Adjust spice with Tabasco.
- Add andouille sausage or ham hocks for extra flavor.
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