Authentic Louisiana Red Beans & Rice: A Creole Classic Recipe
- Bayou State Media
- Feb 16
- 4 min read
Photo By: Bayou State Media Staff
In Louisiana, food isn’t just about sustenance—it’s about tradition, history, and culture. One of the most beloved dishes in the state’s rich culinary heritage is red beans and rice, a Creole classic that embodies the soul of New Orleans cooking. Traditionally prepared on Mondays when laundry day kept home cooks too busy for elaborate meals, this dish simmers low and slow, filling homes with the smoky, savory aroma of seasoned beans, sausage, and spices.
Today, red beans and rice remains a staple in Louisiana households, restaurants, and festivals. Whether you’re cooking for a crowd or just craving a comforting Southern meal, this authentic Creole-style red beans and rice recipe will bring the spirit of Louisiana straight to your kitchen.
What Makes Louisiana Red Beans & Rice Special?
Unlike other bean dishes, Louisiana-style red beans and rice is about depth of flavor. It starts with the Holy Trinity—a blend of onions, bell peppers, and celery—sautéed in rich seasoning to build a flavorful base. From there, smoked andouille sausage and ham hock (or pickled pork) add a signature smokiness, while Creole seasoning, bay leaves, and cayenne pepper give it a slow-burning kick.
The magic happens as the beans simmer for two to three hours, slowly thickening into a creamy, silky texture that coats every grain of rice.
Ingredients for the Perfect Red Beans & Rice
For the Beans:
1 lb dry red kidney beans, soaked overnight
1 yellow onion, diced
1 green bell pepper, diced
2 ribs celery, diced
4 cloves garlic, minced
1 lb andouille sausage, sliced (or smoked sausage of choice)
1 ham hock or ½ lb pickled pork (optional, but highly recommended)
2 tsp Creole seasoning (Tony Chachere’s or homemade blend)
1 tsp black pepper
½ tsp cayenne pepper (adjust to spice preference)
2 bay leaves
6 cups chicken broth or water
2 tbsp vegetable oil or bacon grease (for sautéing)
For the Rice:
2 cups long-grain white rice
4 cups water
1 tsp salt
Optional Garnishes:
Chopped green onions
Fresh parsley
Dash of hot sauce (Louisiana Hot Sauce, Crystal, or Tabasco)
Step-by-Step Instructions
1. Prepare the Beans
Before you start cooking, soak the dry kidney beans overnight in a large bowl of water. This helps soften them and reduce cooking time. If you forgot to soak them, use the quick soak method—boil the beans for one minute, then let them sit for an hour before draining and using them.
2. Build the Flavor Base
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil or bacon grease over medium heat. Add the onion, bell pepper, and celery, sautéing for 5 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Next, add the sliced andouille sausage and cook until browned, about 5-7 minutes. This step releases its smoky flavor into the dish.
3. Simmer the Beans
Pour in the drained beans, followed by the ham hock (or pickled pork), Creole seasoning, black pepper, cayenne, and bay leaves. Stir everything together, then add 6 cups of chicken broth or water. Bring the pot to a gentle boil, then reduce the heat to low, cover, and let it simmer for 2-3 hours, stirring occasionally.
4. Mash for a Creamy Consistency
Once the beans are tender and creamy, remove about ½ cup of beans and mash them against the side of the pot with a spoon. Stir them back into the pot—this helps thicken the broth into a silky, rich texture.
If the beans look too thick, add a little extra water or broth. If they’re too thin, let them cook uncovered for an additional 20-30 minutes to thicken.
5. Cook the Rice
While the beans are simmering, prepare the rice. In a medium pot, bring 4 cups of water to a boil. Add 2 cups of rice and 1 teaspoon of salt, then reduce the heat to low, cover, and simmer for 15 minutes. Turn off the heat and let it steam for another 5 minutes before fluffing with a fork.
6. Serve and Enjoy
Ladle the red beans over a bed of fluffy white rice and garnish with green onions, parsley, and a dash of Louisiana hot sauce for extra kick. Serve with a side of cornbread or French bread to soak up all the goodness.
Tips for the Best Red Beans & Rice
Use dry beans instead of canned – They absorb flavor better and develop a richer texture.
Simmer low and slow – The longer the beans cook, the more flavorful they become.
Don’t skip the smoked meat – Whether it’s andouille, ham hock, or pickled pork, that smoky depth is what makes Louisiana-style red beans and rice unique.
Make it ahead – This dish tastes even better the next day, making it perfect for meal prep.
Freeze leftovers – Red beans freeze well for up to 3 months. Just reheat with a little water to loosen up the consistency.
The Legacy of Red Beans & Rice
Red beans and rice isn’t just a meal—it’s a reflection of Louisiana’s history. Influenced by West African, French, and Spanish cooking traditions, the dish evolved from simple pantry staples into one of the state’s most cherished comfort foods.
To this day, Mondays in New Orleans still carry the aroma of slow-simmered beans, whether in homes, diners, or iconic restaurants like Dooky Chase’s and Mother’s.
Now, with this authentic Louisiana recipe, you can bring the rich flavors of the Bayou State to your own kitchen.
Laissez les bon temps rouler
Try this recipe and let us know how it turned out. And for more Louisiana food, culture, and events, don’t forget to like, follow, and share Bayou State Media.