Authentic louisiana red beans and rice recipe

Looking for a comforting, hearty dish packed with flavor and rich history? You can’t go wrong with a Louisiana red beans and rice recipe.

This Southern staple is a beloved favorite across Louisiana, often served on Mondays as a tradition dating back generations.

Affordable, flavorful, and deeply satisfying, red beans and rice is more than just a meal—it’s soul food at its finest.

In this post, we’ll walk you through how to make authentic red beans and rice just like they do in New Orleans.

Whether you’re cooking for family or hosting a Southern-themed dinner, this recipe brings Cajun flavor straight to your kitchen.

The History Behind Red Beans and Rice

In Louisiana, Mondays were traditionally laundry day. Since laundry took most of the day to do, families would prepare something easy to cook in the background.

Enter red beans and rice—a meal that could simmer slowly on the stove without much attention.

It became a Monday staple in many Creole households and has stayed a weekly tradition for decades.

Ingredients for Louisiana Red Beans and Rice

This dish is made with simple pantry staples, but the flavor comes from the seasoning and slow cooking.

Here’s what you’ll need:

Ingredients:

1 pound dry red kidney beans
1 tablespoon olive oil or bacon grease
1 medium onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3–4 garlic cloves, minced
1 pound smoked sausage (andouille or kielbasa), sliced
1 teaspoon dried thyme
1 teaspoon paprika
½ teaspoon cayenne pepper (adjust to taste)
1 bay leaf
Salt and black pepper to taste
6 cups water or chicken broth
2 cups cooked white rice
Chopped green onions and hot sauce for garnish (optional)

How to Make Louisiana Red Beans and Rice

1. Soak the Beans (Overnight or Quick Soak)

Soaking helps the beans cook faster and more evenly. You can soak them overnight in water or use the quick soak method: boil for 5 minutes, then let sit for 1 hour.

2. Sauté the Holy Trinity

In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, bell pepper, and celery—this mix is known as the “Holy Trinity” in Cajun and Creole cooking. Sauté for 5–7 minutes until soft. Add garlic and cook for another minute.

3. Add Sausage and Spices

Add sliced sausage to the pot and cook until browned. Then stir in thyme, paprika, cayenne, bay leaf, salt, and pepper. Let everything mix and coat with seasoning.

4. Add Beans and Liquid

Drain the soaked beans and add them to the pot. Pour in the water or broth, then bring everything to a boil. Once boiling, reduce heat to low and simmer uncovered for about 2 to 2½ hours, stirring occasionally.

5. Mash and Thicken

As the beans cook down, they’ll become soft and creamy. Mash a few beans against the side of the pot to thicken the mixture naturally. If needed, add a bit more water.

6. Serve Over Rice

Spoon the red beans over fluffy white rice. Garnish with chopped green onions or a few dashes of Louisiana hot sauce if desired.

Tips for the Best Red Beans and Rice

Use Andouille sausage for authentic smoky flavor. If unavailable, kielbasa or smoked turkey sausage works well.
Low and slow cooking brings out the best texture and flavor.
Leftovers taste even better the next day—perfect for meal prep!
Add a ham hock or smoked turkey leg for extra depth and richness.

Frequently Asked Questions

Q: Can I use canned beans instead of dried?
Yes, but the flavor and texture won’t be as rich. If you’re short on time, use two or three cans of red kidney beans and reduce cooking time to 30–40 minutes.

Q: Is this dish spicy?
It has a mild kick from the cayenne pepper, but you can adjust the spice level to your taste.

Q: Can I make this recipe vegetarian?
Absolutely! Omit the sausage and use vegetable broth. Add smoked paprika and a dash of liquid smoke to keep the flavor bold and savory.

Q: How long does it last in the fridge?
Red beans and rice will keep in the fridge for up to 4–5 days. You can also freeze it for up to 3 months.