Louisiana Red Beans and Rice

Ingredients

• 1.5 cup Long Grain Rice (uncooked)
• 1 pound Andouille Sausage (sliced into 1/2‑inch pieces)
• 1 pound Red Kidney Beans (soaked 8 hours or overnight, drained)
• 1 medium Onion (chopped)
• 1 Red Bell Pepper (chopped)
• 1 Green Bell Pepper (chopped)
• 2 Celery Stalks (chopped)
• 0.5 cup Green Onions (chopped)
• 0.25 cup Fresh Parsley (chopped)
• 2 tablespoon Butter (softened)
• 2 tablespoon Olive Oil (extra virgin)
• 8 cloves Garlic (minced)
• 1 teaspoon Black Pepper (ground)
• 1 teaspoon Thyme (dried)
• 1 teaspoon Oregano (dried)
• 0.5 teaspoon Smoked Paprika (smoked)
• 1 teaspoon Slap Your Mama Cajun Seasoning (or substitute with Cajun seasoning or cayenne)
• to taste Salt
• 6.5 cup Vegetable Broth (low‑sodium)
• 1 leaf Bay Leaf (optional)

Instructions

1. Prep all ingredients

   Chop the onion, red and green bell peppers, celery, green onions, and parsley. Mince the garlic. Measure out all spices and broth.

   Time: PT10M

2. Brown the Andouille sausage

   Heat 2 Tbsp olive oil in the large pot over medium‑high heat. Add the sliced Andouille sausage and cook, stirring occasionally, until browned all over, about 5 minutes.

   Time: PT5M

   Temperature: medium-high

3. Set sausage aside

   Using a slotted spoon, transfer the browned sausage to a bowl and set aside, leaving the rendered fat in the pot.

   Time: PT1M

4. Sauté onions

   Add 1 Tbsp butter to the pot. Add the chopped onion and sauté, stirring, for 3 minutes until softened but not browned.

   Time: PT3M

   Temperature: medium

5. Add peppers and celery

   Stir in the red and green bell peppers and celery. Cook, stirring, for 4 minutes. If the pan looks dry, add the remaining 1 Tbsp butter.

   Time: PT4M

   Temperature: medium

6. Cook garlic

   Add the minced garlic and sauté for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

7. Add dry seasonings

   Stir in thyme, oregano, smoked paprika, black pepper, salt, and Slap Your Mama Cajun seasoning. Cook, stirring, for 1 minute to toast the spices.

   Time: PT1M

   Temperature: medium

8. Add broth and bring to boil

   Pour in 6½ cups vegetable broth, scraping the bottom of the pot to release any stuck bits. Increase heat to high and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: high

9. Return sausage and beans

   Add the browned sausage back to the pot along with the soaked and drained red beans. If using, add the bay leaf.

   Time: PT1M

10. Simmer the beans

    Reduce heat to low, cover the pot, and let the beans simmer gently for 1 hour 30 minutes, stirring every 30‑45 minutes and checking for doneness.

    Time: PT1H30M

    Temperature: low

11. Thicken with mashed beans

    Remove the bay leaf (if used) and set the sausage aside. Scoop out 1 cup of cooked beans, mash them with the back of a fork or a potato masher, then stir the mash back into the pot to thicken the sauce.

    Time: PT5M

12. Adjust seasoning

    Taste the beans and add more salt, pepper, or Slap Your Mama seasoning as needed.

    Time: PT2M

13. Finish with fresh herbs

    Stir in the chopped parsley and green onions just before serving.

    Time: PT2M

14. Cook the rice

    While the beans finish, cook 1½ cups long‑grain rice according to package directions (about 15 minutes).

    Time: PT15M

    Temperature: medium

15. Serve

    Spoon a generous portion of red beans over a bed of rice. Offer hot sauce on the side if desired.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Long Grain Rice: Basmati rice, Jasmine rice
• Instead of Andouille Sausage: Smoked sausage, Kielbasa
• Instead of Red Kidney Beans: Cannellini beans, Great Northern beans
• Instead of Butter: Margarine
• Instead of Olive Oil: vegetable oil
• Instead of Smoked Paprika: regular paprika
• Instead of Slap Your Mama Cajun Seasoning: Cajun seasoning, Cayenne pepper
• Instead of Vegetable Broth: water + bouillon

Equipment Needed

• Large Dutch oven or heavy pot
• Cutting board
• Chef's knife
• Wooden spoon or spatula
• Measuring cups
• Measuring spoons
• Bowl for sausage
• Bowl for mashed beans
• Potato masher or fork (optional)
• Lid for pot
• Rice pot or rice cooker

Critical Steps — Do Not Skip

• Browning the Andouille sausage for deep smoky flavor.
• Simmering the beans low and slow until tender (1.5–2 hours).
• Mashing a portion of beans and reincorporating to achieve a thick, creamy sauce.

Chef Tips from the Video

• Use authentic smoked Andouille sausage for the most authentic Louisiana flavor.
• A heavy‑bottomed Dutch oven prevents scorching during the long simmer.
• Mashing beans with a potato masher gives a smoother texture than a fork.
• Add a small knob of butter at the end for extra richness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 2 months; thaw before reheating.

Room temperature: Do not store at room temperature; cool to room temp before refrigerating.

Make-Ahead Tips

• Cook the beans and sausage a day ahead; refrigerate and reheat gently before adding fresh herbs.
• Prepare the spice blend in a small jar for quick use.
• Rice can be cooked ahead and reheated with a splash of water.

Frequently Asked Questions