Nothing says Southern comfort quite like a steaming pot of Andouille Sausage and Red Bean Stew. This classic Louisiana dish transforms humble ingredients into a rich, hearty meal that gets better with time. The combination of creamy beans, flavorful sausage, and perfectly cooked rice creates a satisfying dish that feeds a crowd while being budget friendly.
This cozy dish is all about slow-simmered red beans packed with smoked sausage richness. Cooked with Louisiana’s favorite flavor starters—bell peppers, onions, and celery—the beans are infused with spices like thyme and paprika. After cooking, they soften to a creamy texture and get served over fluffy rice, all enhanced by fresh green onions. Feeds six generously and tastes even better the next day.
Every time I make Andouille Sausage and Red Bean Stew on a quiet weekend, the enticing aroma draws everyone to the kitchen. There’s something magical about the way these simple ingredients transform during their long, gentle simmer.
Essential Ingredients:
- Red Beans: Select dried beans that are even in size and color for consistent cooking
- Andouille Sausage: Traditional smoked sausage that provides signature flavor
- Holy Trinity: Equal parts diced onion, celery, and green pepper
- Fresh Garlic: Choose plump, firm cloves
- Aromatic Bay Leaves: Whole leaves for easy removal
- Long-grain Rice: Classic white rice for serving
Ingredient Quantities:
- 1-pound dry red beans
- 2 tablespoons olive oil
- 12 to 14 ounces andouille sausage, cut into 1/4-inch slices
- ½ tablespoon butter
- 1 large yellow onion, diced
- 2 celery ribs, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 6 cloves garlic, minced
- 1 teaspoon salt, or to taste
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ⅛ teaspoon ground cayenne red pepper, or to taste
- Freshly ground black pepper, to taste
- 6 to 7 cups low sodium vegetable broth, or chicken broth
- 2 bay leaves
- ½ cup chopped fresh parsley, plus more for garnish
- ¼ cup chopped fresh green onions, plus more for garnish
- 1 ½ cups long grain brown rice or white rice, cooked
Directions:
- Soak the red beans in a large pot or bowl, covered in water, for 8 hours or overnight.
- Heat olive oil in a Dutch oven over medium heat. Cook sausage slices until browned, then set aside.
- Melt butter in the pot. Sauté onions for 3 minutes, then add celery and bell peppers; cook for 4 minutes. Stir in garlic and cook for 15 seconds.
- Season with salt, oregano, thyme, paprika, cayenne, and black pepper. Cook for another minute.
- Add vegetable broth, scraping up the browned bits. Rinse and add the beans and browned sausage. Include bay leaves, bring to a boil, then simmer covered for 1.5 to 2 hours until beans are tender.
- Remove bay leaves. Mash 1 cup of beans and return to the pot. Adjust thickness with water if necessary.
- Season to taste, then stir in parsley and green onions. Cook for 5 minutes, then serve over cooked rice.
Serving Suggestions
Serve this hearty dish with golden cornbread and braised greens on the side. Offer hot sauce and sliced green onions for traditional garnishes that add extra flavor and color to each bowl.
Recipe Variations
This versatile recipe welcomes thoughtful modifications. Smoked turkey makes a leaner alternative to Andouille, while extra vegetables boost nutrition. For meatless versions, sautéed mushrooms provide satisfying umami. Brown rice adds wholesome nuttiness.
Storage Tips
Store beans and rice separately in airtight containers. The beans keep well for four days refrigerated and develop even richer flavor. When reheating, add a splash of stock and warm gently, stirring occasionally.
Seasoning Guide
Season gradually throughout cooking, building layers of flavor. Start with aromatics, add spices in stages, and adjust final seasoning once beans are tender.
Meal Planning
Make a double batch for easy meal prep. Portion into containers with rice packed separately. The flavors continue developing, making leftovers especially delicious.
Bean Preparation
Proper bean soaking is crucial for even cooking and digestibility. Allow dried beans to soak overnight in cool water. This extra step ensures tender, creamy beans.
The beauty of red beans and rice lies in its straightforward preparation and quality ingredients. Time and patience transform simple components into a deeply satisfying meal that honors its Louisiana roots.
Frequently Asked Questions
→ Can I cook Red Beans and Rice in advance?
Totally! It’s even tastier the next day. Store it in the fridge for a few days or freeze it for up to three months.
→ What do I do if I forgot to soak my beans overnight?
You can boil them for 2 minutes, turn off the heat, cover, and let them soak for an hour before continuing with the recipe.
→ Are there replacements for Andouille sausage?
Sure! Smoked sausage, turkey sausage, or kielbasa are excellent stand-ins for Andouille.
→ Why won’t my beans soften even after cooking?
Older beans take forever to cook, and hard water or adding salt early can make it worse. Fresh beans work best.
→ Which type of rice works best for Red Beans and Rice?
Go for long-grain white rice to keep it traditional, but brown rice or jasmine rice are delicious options.
More Recipe Suggestions:
Hearty White Beans and Smoked Sausage Stew
Slow Cooker Sausage and Peppers
Andouille Sausage and Red Bean Stew
Equipment
- Dutch Oven (cast-iron with lid that becomes a skillet)
- Enameled Cast Iron Dutch Oven (Comes in lots of fun colors)
Ingredients
- 1- pound dry red beans
- 2 tablespoons olive oil
- 12 to 14 ounces andouille sausage cut into 1/4-inch slices
- ½ tablespoon butter
- 1 large yellow onion diced
- 2 celery ribs diced
- 1 small red bell pepper diced
- 1 small green bell pepper diced
- 6 cloves garlic minced
- 1 teaspoon salt or to taste
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ⅛ teaspoon ground cayenne red pepper or to taste
- Freshly ground black pepper to taste
- 6 to 7 cups low sodium vegetable broth or chicken broth
- 2 bay leaves
- ½ cup chopped fresh parsley plus more for garnish
- ¼ cup chopped fresh green onions plus more for garnish
- 1 ½ cups long grain brown rice or white rice cooked
Instructions
- Soak the red beans in a large pot or bowl, covered in water, for 8 hours or overnight.
- Heat olive oil in a Dutch oven over medium heat. Cook sausage slices until browned, then set aside.
- Melt butter in the pot. Sauté onions for 3 minutes, then add celery and bell peppers; cook for 4 minutes. Stir in garlic and cook for 15 seconds.
- Season with salt, oregano, thyme, paprika, cayenne, and black pepper. Cook for another minute.
- Add vegetable broth, scraping up the browned bits. Rinse and add the beans and browned sausage. Include bay leaves, bring to a boil, then simmer covered for 1.5 to 2 hours until beans are tender.
- Remove bay leaves. Mash 1 cup of beans and return to the pot. Adjust thickness with water if necessary.
- Season to taste, then stir in parsley and green onions. Cook for 5 minutes, then serve over cooked rice.
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