Authentic Louisiana Red Beans and Rice

560 Reviews 25 Pics
  • Prep

    25 m
  • Cook

    3 h 5 m
  • Ready In

    11 h 30 m
MIAMI BEACH
Recipe by  MIAMI BEACH

“Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice, these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Rinse beans, and then soak in a large pot of water overnight.
  2. In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
  3. Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
  4. Stir sausage into beans, and continue to simmer for 30 minutes.
  5. Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

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Reviews (560)

Rate This Recipe
Cassandra
745

Cassandra

Cajun-country reviewer here to say this is about as authentic as it gets, though technically a Cajun home cook doesn't use recipes or measurements. According to Louisiana tradition this would be served on a Monday -- supposedly an easy meal for laundry day because of the simmering time -- accompanied by sweet, plain, or cracklin' cornbread and a glass of iced sweet tea. Practically speaking, it's a tasty & inexpensive any-day meal. Oh, and, andouille is a cajun sausage made in Louisiana & pretty common in southeastern grocery stores; elsewhere, you might be able to find it in specialty stores or else ask if the manager of your grocery store can order it.

MommyDiva
520

MommyDiva

The andouille is a MUST for this to be authentic, Jacob's world famous andouille ships and is worth it when you can't get it locally. Also try vegetable oil instead of olive oil, it gives a different taste and instead of cooking the garlic first, throw it in during the simmer process to avoid the 'nutty' flavor of it frying, increase the bay leaves to 4 or 5 and use oregano instead of sage & thyme. When completely cooked the beans should be very soft with a creamy consistency, use the back of a wooden spoon to smash some of the beans against the side of the pot as you stir them. EXCELLENT, also try serving with a bottle of pickled peppers at the table, sprinkle a little of the peppers vinegar on the beans for added spice.

HAWESA
361

HAWESA

Everyone loved this. We made it vegetarian-friendly... instead of water, I used veggie broth; instead of sausage, I used veggie sausage crumbles. You couldn't even tell because there are so many yummy flavors in this. I used more cajun seasoning and cayenne pepper than the recipe called for. I also used 4 cans of kidney beans rather than dried, and just added them when I added the sausage (I simmered the veggies in the broth with spices for about 1.5 hours, than added the beans and veggie sausage for the last half an hour).

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 630 cal
  • 32%
  • Fat
  • 24.2 g
  • 37%
  • Carbs
  • 79.1 g
  • 26%
  • Protein
  • 24 g
  • 48%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 604 mg
  • 24%

Based on a 2,000 calorie diet

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