Louisiana style red beans and rice is a Southern comfort food classic that's EASY to make! Complete with Andouille sausage, ham, Creole seasoning, tender red beans, and plenty of fluffy rice, this dish packs some spiciness but it'll leave you coming back for more!
Prep Time20 minutesmins
Cook Time1 hourhr20 minutesmins
Total Time1 hourhr40 minutesmins
Course: Entrees
Cuisine: American
Keyword: Cajun red beans and rice, easy red beans and rice recipe, homemade red beans and rice, red beans and rice seasoning, red beans and rice with canned beans, red beans and rice with sausage
Servings: 6
Calories: 753kcal
Author: Averie Sunshine
Ingredients
1tablespoonolive oil
1green bell pepperseeded and diced small
1medium sweet Vidalia oniondiced small (yellow onion may be substituted)
2ribs celerydiced small
3 to 5clovesgarlicfinely minced
1 ½ to 2teaspoonsCreole seasoningor to taste
1teaspoonsaltor to taste
½teaspoonfreshly ground black pepperor to taste
½teaspoondried thyme
1poundsmoked hamdiced into bite-sized pieces
1ham hock
14ouncessmoked Andouille sausagesliced into thin bite-sized pieces**
three 15-ounce cans red beansdrained and rinsed***
3cupsreduced sodium chicken brothplus more if desired
1teaspoonWorcestershire sauce
1or 2 bay leaves
2 to 3tablespoonsfresh flat-leaf parsleyfinely minced; for garnishing
3cupscooked white riceor as desired
Pickled okraoptional for serving
Crystal Louisiana Hot Sauceoptional for serving
Instructions
To a large skillet or stock pot, add the olive oil, green pepper, onion, celery, and saute over medium-high heat for about 5 minutes; stir frequently.
Add the garlic and cook for 1 minute; stir continuously.
Add the Creole seasoning, salt, pepper, thyme, and cook for 1 minute; stir continuously. Tip - If you want to make this in a slow cooker, stop here, transfer the mixture to a large slow cooker, add everything else except the garnishes, cover, and slow cook on low for about 4 to 5 hours, or on high for about 2 /12 to 3 hours. As it simmers, watch the liquid level and add additional chicken broth or water, if desired. Garnish as desired and serve. If making this on the stove, simply continue onto step 4.
Add the smoked ham, ham hock, Andouille sausage, red beans, chicken broth, Worcestershire, bay leaves, stir to combine, reduced the heat to medium, and allow the mixture to simmer uncovered, for about 30 minutes. Stir a couple times while it simmers. Tips - The amount of broth will reduce and evaporate as the mixture simmers. Add additional chicken broth or water, as desired, for consistency according to your preference. If you want a soupier consistency, you'll likely need to add more liquid. Simmering for at least 30 minutes is my recommendation, although it can go longer, about 1 hour, if desired if you like a thicker consistency and want the flavors to marry more.
Taste the mixture and if desired, make any necessary seasoning adjustments such as additional salt, pepper, or Creole seasoning.
Remove the bay leaves, and stir in the parsley, or garnish each indivual portion with parsley if you prefer to add it that way.
Serve alongside or on top of cooked long grain white rice. Tip - I prefer this method than stirring the rice into the pot of red beans.
Optionally garnish with pickled okra, Crystal Louisiana Hot Sauce or a similar hot sauce, or garnish as desired before enjoying. Leftover red beans and rice will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Tip - I recommend storing the red beans and rice separately for best taste and texture of the leftovers.
Notes
*Ham - You can use smoked ham from the deli counter, pre-packaged in packets where sandwich meat is sold, or if you have leftover ham, this is a great recipe to use it. I like to slice the ham in fairly thick bite-sized pieces.**Andouille Sausage - I recommend using precooked sausage that's sold in a U-shaped ring. I like this Johnsonville Andouille Sausage. However, another favorite sausage such as a Polish Kielbasa or similar precooked pork sausage will work fine.***Red Beans - I suggest using 3 cans of red beans. However, you can also use dried uncooked red beans. You'll need about 1 1/2 cups dried beans for the equivalent of 3 cans of beans. To save time, I suggest using my Instant Pot Beans method and recipe with the red beans.