If you’re craving a dish that brings bold flavors and comforting vibes all in one bowl, then you’ve found your new favorite with this Creole Red Beans and Rice with Andouille Sausage Recipe. It’s a soulful, hearty meal that’s packed with smoky, spicy goodness, tender red beans, and perfectly seasoned Andouille sausage, simmered slowly to develop those authentic Cajun and Creole flavors that feel like a warm hug from the heart of Louisiana.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient plays a special role in building layers of flavor, texture, and color. From the vibrancy of fresh vegetables to the smoky kick of Andouille sausage and the earthiness of dried beans, every element is essential.
- 1 lb. dry red beans: These are the star of the dish, giving it that creamy, hearty body once soaked and cooked slowly.
- 2 Tbsp cooking oil: A neutral oil to sauté the veggies and sausage, building a flavorful base.
- 14 oz. Andouille sausage: Adds a spicy, smoky punch, perfect for authentic Creole taste.
- 1 yellow onion: Provides sweetness and depth as it softens during the sauté.
- 1 green bell pepper: Offers a fresh, slightly bitter crunch that balances the dish.
- 3 ribs celery: Brings a subtle savory note and crunchy texture.
- 4 cloves garlic: Infuses aromatic warmth and complexity.
- 2 tsp smoked paprika: Intensifies smokiness and color.
- 1 tsp dried oregano: Adds a hint of herbaceous earthiness.
- 1 tsp dried thyme: Complements the oregano with a subtle woodsy touch.
- 1/2 tsp garlic powder: Enhances garlic flavor on another level.
- 1/2 tsp onion powder: Boosts the savory foundation.
- 1/4 tsp cayenne pepper: Brings warmth and a touch of heat.
- 1/4 tsp freshly cracked black pepper: Adds bright, spicy notes.
- 2 bay leaves: Infuse a gentle herbal fragrance throughout the cooking process.
- 6 cups water: To cook the beans to tender perfection.
- 1/4 cup chopped parsley: For a fresh, vibrant finishing touch.
- 1 Tbsp salt, or to taste: Essential to bring all the flavors together.
- 1.5 cups long grain white rice, uncooked: The perfect fluffy bed for soaking up those rich beans and sausage juices.
- 3 green onions: Adds fresh crunch and color when sprinkled on top.
How to Make Creole Red Beans and Rice with Andouille Sausage Recipe
Step 1: Soak the Beans Overnight
Start by prepping your dried red beans the night before. Rinse them well, then cover with double their volume in water in a large bowl and soak in the fridge overnight. This softens the beans, reducing cooking time and ensuring they achieve that creamy, tender texture we all love in a classic Creole dish.
Step 2: Brown the Andouille Sausage
The next day, slice the Andouille sausage and brown it in a pot with a little cooking oil. This step releases those smoky and spicy flavors into the oil, creating a fantastic foundation. Once browned, set the sausage aside; it will come back to the pot later to mix into your beans.
Step 3: Sauté the Vegetables
In the same pot, add the chopped onion, green bell pepper, celery, and minced garlic. Sauté these until they soften nicely, about 5 to 7 minutes. This medley, known as the “holy trinity” in Cajun and Creole cooking, delivers a fragrant, savory base that’s absolutely essential for authentic flavor.
Step 4: Add the Spices and Bay Leaves
Sprinkle in the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and bay leaves. Stir them around in the pot for about a minute to toast the spices lightly, which helps bring out their full aroma and depth right at the start.
Step 5: Simmer the Beans
Drain the soaked beans and add them to the pot along with 6 cups of water. Bring everything to a boil, then reduce heat to a gentle simmer. Cook the beans uncovered for about an hour, allowing the flavors to mingle and the beans to soften thoroughly. Keep an eye on the water level, adding more if needed to keep the beans covered.
Step 6: Thicken the Beans
When the beans are fully tender, use the back of a spoon or a potato masher to smash some of the beans against the side of the pot. This naturally thickens the mixture, giving it a creamy texture without cream. Let it simmer uncovered for another 30 minutes, stirring occasionally.
Step 7: Cook the Rice
While your beans are finishing, cook the long grain white rice separately by simmering it in water until tender, usually around 15 minutes. Once cooked, remove from heat and let it rest covered for a few minutes to become fluffy and perfectly steamed.
Step 8: Finish the Dish
Return the browned Andouille sausage to the pot with the beans, stir in chopped parsley, and season with salt to taste. Spoon the beans and sausage over the tender rice, and top with sliced green onions for a fresh, mildly sharp crunch that cuts beautifully through the richness.
How to Serve Creole Red Beans and Rice with Andouille Sausage Recipe
Garnishes
Simple garnishes make a huge difference here. Fresh chopped parsley adds a pop of vibrant green and freshness, while sliced green onions lend a crisp texture and subtle oniony flavor. If you want an extra kick, sprinkle a little more cayenne or hot sauce on top — this dish welcomes boldness!
Side Dishes
Though hearty on its own, Creole Red Beans and Rice with Andouille Sausage Recipe pairs beautifully with a side of crusty French bread to soak up every last bit, a light green salad to balance richness, or even some fried okra for a Southern touch. Pickles or tangy coleslaw also add a nice contrast.
Creative Ways to Present
The classic serving is a pile of rice topped with the steaming beans and sausage, but you can turn it into a fun platter by serving the sausage sliced over rice with beans on the side. For a party, spoon the beans over crispy grits cakes or use the mixture as a filling for stuffed bell peppers or even tacos for an unexpected and delicious twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your Creole Red Beans and Rice with Andouille Sausage Recipe to airtight containers and refrigerate. It keeps well for 3 to 4 days, making it a fantastic option for quick lunches or warm dinners throughout the week.
Freezing
You can freeze this dish without any problem. Store the beans and sausage separately from the rice to maintain the best texture. Use freezer-safe containers or heavy-duty bags, and consume within 2 to 3 months for best flavor and quality.
Reheating
Reheat the beans and sausage gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce. Warm the rice separately, fluffing it up before serving. Combining them after reheating brings back that fresh-from-the-pot magic.
FAQs
Can I use canned red beans instead of dry beans?
While canned beans can save you time, they won’t give you the same depth of flavor or texture that slow-cooked dry beans provide in this recipe. If you’re short on time, rinse and drain canned beans, add them later in the cooking process, and adjust cooking times accordingly.
Is Andouille sausage spicy?
Andouille sausage is mildly to moderately spicy with a smoky flavor that’s characteristic of Creole cooking. If you prefer less heat, you can select a milder sausage or adjust the cayenne pepper in the recipe accordingly.
Can I make this recipe vegetarian?
Yes! Omit the Andouille sausage and consider adding smoked paprika and liquid smoke for that smoky effect. To replace the sausage’s hearty texture, you can also add smoked tofu or mushrooms.
How long does it take to cook the beans if I don’t soak them overnight?
Soaking overnight shortens cooking time significantly and improves digestibility. Without soaking, beans can take 2 to 3 hours to cook fully and may require more frequent water additions, so soak them if you can for the best results.
What is the best type of rice to use?
Traditional long grain white rice is preferred for its fluffy and non-sticky texture, which pairs wonderfully with the creamy beans. You can experiment with brown rice or jasmine rice but expect different textures and cooking times.
Final Thoughts
This Creole Red Beans and Rice with Andouille Sausage Recipe is more than just a meal—it’s a celebration of bold flavors, comforting textures, and soulful cooking that warms your heart and your belly. I sincerely hope you give this dish a try and enjoy every spoonful as much as I do. Once you make it, it’ll quickly become one of those beloved dishes you reach for time and again.
Print
Creole Red Beans and Rice with Andouille Sausage Recipe
- Prep Time: 10 minutes (plus 10 hours soaking)
- Cook Time: 1 hour 45 minutes
- Total Time: 10 hours 55 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Creole, Cajun
Description
A classic Creole dish featuring slow-simmered red beans and smoky Andouille sausage served over fluffy white rice. This hearty and flavorful meal is perfect for a comforting family dinner, bursting with Cajun spices and savory depth.
Ingredients
Beans and Sausage
- 1 lb. dry red beans
- 2 Tbsp cooking oil
- 14 oz. Andouille sausage
Vegetables and Seasonings
- 1 yellow onion
- 1 green bell pepper
- 3 ribs celery
- 4 cloves 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 freshly cracked black pepper
- 2 bay leaves
- 1 Tbsp salt, or to taste
- 1/4 cup chopped parsley
Rice
- 1.5 cups long grain white rice, uncooked
- 3 green onions (for garnish)
- Water as needed for cooking
Instructions
- Soak the Beans: The night before cooking, place the dry red beans in a large bowl and cover them with double their volume in water. Soak the beans in the refrigerator overnight to soften and reduce cooking time.
- Cook the Sausage: Slice the Andouille sausage and brown it in a large pot using the cooking oil. Once browned, remove the sausage slices and set them aside for later use.
- Sauté the Vegetables: In the same pot, add the chopped onion, green bell pepper, celery, and minced garlic. Cook these vegetables over medium heat until they soften and become fragrant, about 5-7 minutes.
- Add Seasonings: Stir in the smoked paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper, black pepper, and bay leaves. Cook for about one minute to toast the spices and enhance their flavors.
- Cook the Beans: Drain the soaked beans and add them to the pot. Pour in 6 cups of water and bring the mixture to a boil, then reduce to a simmer. Let the beans cook gently for about 1 hour until tender.
- Thicken the Beans: Use a spoon or a masher to smash some of the beans against the side of the pot. This will release starch and thicken the sauce. Continue to simmer uncovered for another 30 minutes to reach a creamy consistency.
- Cook the Rice: In a separate pot, bring water to a boil and add the long grain white rice. Reduce the heat, cover, and simmer the rice for 15 minutes until tender. Remove from heat and let it rest covered for an additional 5 minutes.
- Finish the Dish: Return the browned Andouille sausage to the pot with the beans. Stir in chopped parsley and salt to taste. Serve the hot red beans and sausage mixture over the cooked white rice. Garnish with sliced green onions for a fresh, crisp finish.
Notes
- Soaking the beans overnight helps to soften them and reduce cooking time significantly.
- If Andouille sausage is not available, smoked sausage can be used as a substitute.
- Adjust cayenne pepper to control the heat level according to your preference.
- Leftover beans and rice can be refrigerated for up to 4 days and reheat well.
- For extra flavor, cook the rice in chicken broth instead of water if not keeping the dish vegetarian.
