RED BEANS & RICE – Made with andouille sausage, ham, red beans, rice, and a trinity of classic vegetables including celery and onions, this is the best handmade New Orleans Red Beans and Rice recipe.

This traditional New Orleans dish is seasoned with Creole seasoning and herbs for a flavor that is unique to southern Louisiana. You’ll fall in love with this straightforward and uncomplicated Red Beans and Rice recipe from a New Orleans resident.

RED BEANS & RICE-ymmlyrecipes


— 1 pound (ca. 454 g) dry Red kidney Beans
— 3 bay leaves
— 8-10 cups water
— 1 pound (ca. 454 g) Andouille Sausage (or kielbasa sausage) (sliced)
— 3 celery stalks (diced)
— 3 cups cubed ham (from ham steak or simply add a ham hock into the pot)
— 1 large yellow onion (chopped)
— 4 cloves garlic (minced)
— 1 green been pepper (chopped)
— 3 tablespoons dried parsley flakes
— 2 teaspoon Tony Chachere BOLD Creole Seasoning, plus more to taste
— 2 teaspoons Tony Chachere Creole Seasoning, plus more to taste
— 1 bunch green onions (diced)
— Several dashes hot sauce, to each bowl
— 8 cups cooked rice (to serve)


In an extra-large stockpot, add red kidney beans. Fill water to top, then cover with foil. Let beans soak at least 12 hours or more. I soak them overnight or about 14 hours.

Drain water from beans. In a large stockpot, combine beans, bay leaves, and 8-10 cups water. Bring to boil; 30 minutes. Stir occasionally.

In a separate saucepan, add diced andouille sausage, celery, green pepper, and diced onions. Brown over medium heat, stirring occasionally, about 4 minutes. Add in garlic and ham. Cook 2 minutes. Add mixture to red bean’s pot.

Reduce heat to medium-low and simmer (I usually set the heat to level 3 or 4), uncovered, about 2 hours, stirring occasionally. Beans should thicken in the pot.

With 30 minutes remaining, add in Creole Seasonings and dried parsley. Add more or less, according to taste preference. Continue to cook until the beans are tender and creamy. TIP: The texture should not be soupy or watery. If it is, simply keep cooking until the mixture is very thick and almost paste-like.

Remove from the heat. Remove bay leaves.

Serve with cooked rice. Spoon beans into a dish. Add chopped green onions. Add several dashes of hot sauce. Serve with rice in the same bowl.

Print Friendly, PDF & Email

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button

Adblock Detected

Please consider supporting us by disabling your ad blocker