This post may contain affiliate links. Please read our disclosure policy.
Table of Contents
Hey, Welcome back Smokin and Grillin with AB. Today, I’m excited to share a recipe that’s not just a meal but a journey. Join me in creating the perfect Louisiana-style red Beans and Rice, a dish that’s soulful, satisfying, and perfect for your Sunday spread.
Ingredients
- 1 lb. dry Red Beans or Kidney Beans, soaked overnight
- 2 tbsp of my go-to cooking oil (Branch and Vine Garlic Infused Olive Oil)
- 14 oz. Andouille sausage, sliced to perfection
- 1 yellow onion, diced for that sweet undertone
- 1 green bell pepper, adding color and crunch
- 3 celery stalks, finely diced for that aromatic touch
- 4 tsp of minced garlic, because who doesn’t love garlic?
- 2 tsp of smoked paprika for that smoky depth
- 1 tsp each of dried oregano and thyme, bringing in the herbaceous notes
- 1/2 tsp each of garlic powder and onion powder, enhancing the flavor profile
- A dash of cayenne pepper and black pepper for that kick
- 2 bay leaves, because bay leaves are the unsung heroes
- 6 cups of water to bring it all together
- 1/4 cup of fresh parsley (or dried), adding a burst of freshness
- 1 tbsp of salt, or to taste
- 3 green onions, sliced for the perfect finishing touch
- And, of course, cooked rice for serving
Instructions
Begin by rinsing those beautiful red beans that have been soaking overnight. Now, let’s get this flavor train rolling!
In my trusty pot or Dutch oven, heat up that cooking oil over medium heat. Toss in the Andouille sausage and let it brown to perfection. Once that’s done, set it aside for a hot minute.
Now, in the same pot, throw in the holy trinity of Southern cooking—onions, bell peppers, and celery. Sauté until they’re dancing in harmony and releasing that aromatic symphony.
Cue the minced garlic for a star-studded performance. Let it sizzle and weave its magic into the mix.
It’s spice time! Introduce smoked paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper, and black pepper. Stir, and let those flavors mingle.
The red beans make their grand entrance. Pour in 6 cups of water, stir, and let the party simmer. Don’t forget to toss in the bay leaves for that extra kick.
One hour later, check those beans. Soft and mushy? Perfect! Adjust seasoning with salt, and let it simmer uncovered until it reaches the desired thickness.
Welcome back the Andouille sausage, and add a sprinkle of fresh parsley. Let it simmer a bit longer to let the flavors intermingle like old friends.
Finish strong with a garnish of green onions, And there you have it a Louisiana Style Red Beans over a bed of cooked rice.
Louisiana Style Red Beans and Rice
Ingredients
- 1 lb dry Red Beans or Kidney Beans soaked overnight
- 2 tbsp cooking oil
- 14 oz Andouille sausage sliced
- 1 yellow onion diced
- 1 Green Bell Pepper diced
- 3 celery stalks diced
- 4 tsp minced garlic
- 2 tsp Smoked paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 2 bay leaves
- 6 cup water
- 1/4 cup chopped fresh parsley or dried
- 1 tbsp salt to taste
- 3 Green Onions sliced
- Cooked rice for serving
Instructions
- Begin by rinsing those beautiful red beans that have been soaking overnight. Now, let’s get this flavor train rolling! >br
- In a trusty pot or Dutch oven, heat up that cooking oil over medium heat. Toss in the Andouille sausage and let it brown to perfection. Once that’s done, set it aside for a hot minute.
- Now, in the same pot, throw in the holy trinity of Southern cooking—onions, bell peppers, and celery. Sauté until they’re dancing in harmony and releasing that aromatic symphony.
- Cue the minced garlic for a star-studded performance. Let it sizzle and weave its magic into the mix.
- It’s spice time! Introduce smoked paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper, and black pepper. Stir, and let those flavors mingle.
- The red beans make their grand entrance. Pour in 6 cups of water, stir, and let the party simmer. Don’t forget to toss in the bay leaves for that extra kick.
- One hour later, check those beans. Soft and mushy? Perfect! Adjust seasoning with salt, and let it simmer uncovered until it reaches the desired thickness.
- Welcome back the Andouille sausage, and add a sprinkle of fresh parsley. Let it simmer a bit longer to let the flavors intermingle like old friends.
- Finish strong with a garnish of green onions, and serve this masterpiece over a bed of cooked rice.
Like This? Leave a comment below!
I’ve made this several times. Hits every time!!
Delicious! A regular at our house. We sometimes swap the sausage for ground beef or venison