A Southern staple, this Red Beans and Rice with Sausage is total comfort food! Red beans are simmered low and slow until soft and then cooked with spicy andouille sausage. This is hearty and comforting and the perfect way to feed a crowd.
For another classic southern favorite, try this Shrimp and Grits recipe!
I have never actually been to the south, but part of me believes that that is where I was supposed to be born and live. And I’m basing this all off of southern food.
Because recipes like this Red Beans and Rice with Sausage? I could eat it weekly.
Now I do have to admit that my kids were like – “What? Beans and rice for dinner?”
But I am 100% on this train.
Just the right amount of spiciness. And so much comfort in a bowl. And while it does take some time to cook, the hands on time is actually very minimal.
This is a recipe I could eat over and over again!
Ingredients
- Beans: A lot of red bean and rice recipes will call for kidney beans, probably because they are pretty easy to find. But if you really want to make this closer to authentic, you need actual red beans, which are smaller than pinto beans. I was able to find dry red beans at my grocery store. In a pinch, you can use canned beans, but you will cook everything much quicker, and you’ll miss out on all of the flavors developing over a slow, long cook time.
- Olive Oil: This is just to cook your vegetables in.
- Vegetables: You will use the trinity – onion, bell pepper, and celery. These are the basis for many Cajun dishes. Along with the trinity, you’ll also need garlic.
- Seasoning: For seasoning, you need dried parsley, thyme, bay leaves, and Cajun seasoning. I like to use my homemade Cajun seasoning. Be aware that different mixes have different heat levels, so if you don’t like things spicy, you can always start with less.
- Broth: While you could use all water, I like to use a mixture of chicken broth and water to give more flavor.
- Sausage: You could make this vegetarian and leave the sausage out, but I love to use andouille sausage for more spice and Cajun flavor.
- Rice: The rice is the base for serving the red beans. I just use long grain rice.
How to Make Red Beans and Rice with Sausage
STEP 1: The night before starting your red beans and rice, you’ll want to soak your beans. Rinse them and place them in a large bowl, then cover with water. You’ll want to go an inch or two of water above the beans, because they will start to soak up that water. Just before you are ready to cook, drain and rinse the beans.
STEP 2: When you are ready to start, heat the oil and add your onion, bell pepper, and celery. Cook these together until they are soft, then stir in the garlic. Then I like to add the spices and let them cook for a minute or two. This really bring out the flavor of the spices.
STEP 3: Add in the broth, water, your drained beans, and the bay leaves. Now you’ll let it all cook together, on a low simmer, until the beans are tender. This will take about 2 hours. The “sauce” will also start to reduce and thicken up.
STEP 4: Once the beans are soft, add in the sausage. Let this cook for another 30 minutes, or until the sausage is heated through. Once you add the sausage, you’ll want to cook your rice, as well, so it’s ready once everything is cooked. Serve the beans and sausage over the rice.
Tips and Tricks
I like to serve this with hot sauce at the table, so people can add some extra heat if they want to.
I don’t know if it’s because our water is hard, but when I use regular tap water to soak my beans, the beans never get quite tender. So I like to use distilled water. You may not have this problem, depending on your water, but I always just go for the distilled water.
This makes quite a bit, but the leftovers are fantastic! It just gives everything a little more time to meld together, so make sure you save any left over for the next day. Store it in the refrigerator, and reheat in the microwave or on the stove.
If the leftovers seem too dry, you can add some more broth or water.
More Cajun Favorites
Cheesy Baked Cajun Pasta
Cajun Shrimp
Spicy Cajun Cheesesteak Sandwiches
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Red Beans and Rice with Sausage
Ingredients
- 1 pound dry red beans
- Water I like to use distilled water
- 1/4 cup olive oil
- 1 onion chopped
- 1 green bell pepper chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- Salt and pepper
- 1 tablespoon dried parsley
- 1 tablespoon Cajun seasoning
- 2 teaspoons dried thyme
- 4 cups chicken broth
- 2 cups water
- 2 bay leaves
- 1 pound andouille sausage sliced
- 4 cups water
- 2 cups long grain rice
- Minced parsley for serving
Instructions
- Rinse the beans and place in a large bowl. Add enough water to cover the beans by a few inches. Let the beans soak overnight.1 pound dry red beans, Water
- When you are ready to start cooking, drain and rinse the beans. Set aside.
- In a large pot (I like to use my Dutch oven), heat the olive oil over medium heat. Add the onion, bell pepper, and celery. Cook, stirring often, until softened, about 5 minutes. Add the garlic in the last 30 seconds. Season with salt and pepper.1/4 cup olive oil, 1 onion, 1 green bell pepper, 2 stalks celery, 4 cloves garlic, Salt and pepper
- Sprinkle in the dried parsley, cajun seasoning, and thyme. Cook for another minute or two, until fragrant.1 tablespoon dried parsley, 1 tablespoon Cajun seasoning, 2 teaspoons dried thyme
- Stir in the chicken broth and water. Add the bay leaves. Bring to a boil, then reduce the heat to a simmer. Let the mixture cook until the beans are soft, about 2 hours. You’ll want to stir it every now and again to make sure nothing sticks to the bottom of the pot.4 cups chicken broth, 2 cups water, 2 bay leaves
- Stir the sausage into the beans, and continue to cook for another 30 minutes.1 pound andouille sausage
- After you add the sausage, prepare the rice. Bring the water and rice to a boil in a saucepan. Reduce the heat, cover the pan, and simmer for 20 minutes.4 cups water, 2 cups long grain rice
- Serve the beans and sausage over the rice. Garnish with parsley, if desired.Minced parsley
Pam says
Oh, this looks delicious. Yum!