A true Louisiana classic, Southern Red Beans and Rice is a hearty, comforting dish made with tender red kidney beans, smoky andouille sausage, aromatic vegetables, and bold Cajun spices. Traditionally enjoyed on Mondays in Louisiana, this one-pot meal is rich, flavorful, and perfect for feeding a crowd.
Prep Time: 15 minutes (plus overnight soaking if using dried beans)
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 6–8
Ingredients
For the Red Beans
- 1 lb dried red kidney beans, soaked overnight (or 2 cans, drained and rinsed)
- 12 oz andouille sausage, sliced into ½-inch rounds
- 1 tablespoon vegetable oil (if needed)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- Salt, to taste
For Serving
- 2 cups cooked white rice
- Sliced green onions
- Fresh parsley (optional)
- Hot sauce (optional)
