Red Beans and Rice with Smoked Sausage

 Discover the ultimate Louisiana Red Beans and Rice with Smoked Sausage recipe – rich, creamy, and packed with bold Southern flavors. A hearty one-pot meal you’ll crave again and again.

Why You'll Fall in Love with This Recipe

This classic Louisiana Red Beans and Rice recipe is a soulful, comforting meal that’s packed with flavor. Smoky sausage, tender red beans, and the holy trinity of Creole vegetables create a rich, hearty dish that’s perfect for any day of the week. It’s easy to make, incredibly satisfying, and a true taste of Southern cooking.

Tools You’ll Need

• Large pot or Dutch oven

• Cutting board

• Chef’s knife

• Wooden spoon or spatula

• Measuring cups and spoons

Ingredients

• 1 lb smoked sausage, sliced into rounds

• 1 lb dry red beans (or 2 cans, drained and rinsed)

• 1 tbsp olive oil

• 1 small onion, chopped

• 1 bell pepper, chopped

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 1 tsp smoked paprika

• 1 tsp thyme

• 1 tsp Cajun seasoning (or to taste)

• 1 bay leaf

• 4 cups chicken broth (or water)

• Salt and black pepper, to taste

• 2 cups cooked white rice

• 2 green onions, sliced (for garnish)

Step-by-Step Instructions

1. Soak the beans (if using dry): Rinse beans and soak overnight, then drain and rinse again.

2. Cook the sausage: Heat olive oil in a large pot or Dutch oven over medium heat. Add sausage and cook until browned. Remove and set aside.

3. Sauté the veggies: In the same pot, add onion, bell pepper, celery, and garlic. Sauté until soft and fragrant, about 5 minutes.

4. Simmer the beans: Add beans, smoked paprika, thyme, Cajun seasoning, bay leaf, and chicken broth. Bring to a boil, then reduce heat and simmer covered for 1½ to 2 hours (or 30 minutes if using canned beans) until beans are tender and the mixture thickens.

5. Finish the dish: Stir the cooked sausage back in and season with salt and pepper to taste.

6. Serve: Spoon over hot cooked rice and garnish with sliced green onions.

Pro Tips for Success

• For a creamier texture, mash a few beans against the side of the pot before serving.

• Stir occasionally to prevent sticking, especially toward the end of cooking.

• Use smoked sausage for authentic flavor; Andouille is ideal.

Customization Ideas

• Swap smoked sausage for chicken, turkey sausage, or keep it vegetarian with smoked tofu.

• Add hot sauce or red pepper flakes for extra heat.

• Include chopped tomatoes or okra for additional depth.

Storage & Reheating Tips

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze in portions for up to 3 months.

• Reheating: Warm in a pot over medium heat, adding a splash of water or broth if needed.

Approximate Nutrition (per serving, serves 6)

• Calories: 350

• Protein: 18g

• Fat: 12g

• Carbohydrates: 38g

• Fiber: 9g

• Sodium: 900mg (varies by sausage and broth)

Prep & Cook Time

• Prep time: 15 minutes (plus overnight bean soak if using dry beans)

• Cook time: 1½ to 2 hours (dry beans) or 30 minutes (canned beans)

• Total time: 1 hour 45 minutes to 2 hours 15 minutes

Frequently Asked Questions

Can I use canned beans?
Yes! Reduce the cooking time to about 30 minutes and check seasoning.

Can I make this spicy?
Absolutely. Add extra Cajun seasoning, hot sauce, or red pepper flakes.

Do I have to soak dry beans overnight?
Soaking reduces cooking time and helps beans cook evenly, but you can cook them unsoaked—it will just take longer.

Final Thoughts

Red Beans and Rice with Smoked Sausage is a true comfort dish that brings warmth, flavor, and soul to the table. Perfect for weeknight dinners or feeding a crowd, this recipe is versatile, satisfying, and deeply flavorful. Once you try it, it’s guaranteed to become a staple in your home cooking rotation!