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New Orleans–Style Red Beans and Rice

New Orleans–Style Red Beans and Rice
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New Orleans–Style Red Beans and Rice is a comforting Southern classic featuring tender red beans simmered in a rich, smoky broth with the traditional Cajun “holy trinity” of vegetables, bold andouille sausage, and fragrant spices, all served over fluffy white rice. This hearty, soul-warming dish offers authentic flavors that capture the essence of Louisiana cuisine and is perfect for any occasion, from busy weeknights to casual gatherings.

Ingredients

Scale

Main Ingredients

  • 1 cup dried red beans (or 2 cans red beans, rinsed and drained)
  • 1/2 pound andouille sausage, sliced into rounds
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 bay leaves
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 2 cups long-grain white rice

Garnishes

  • 1/4 cup fresh parsley, chopped
  • 3 green onions, sliced

Instructions

  1. Prep the holy trinity: Chop the onion, celery, and green bell pepper into small, uniform pieces. Mince the garlic and set all the vegetables aside.
  2. Brown the sausage: Slice the andouille sausage into rounds and sauté in a heavy-bottomed pot over medium heat until browned and fragrant. Remove and set aside.
  3. Sauté the vegetables: In the same pot, add the chopped onion, celery, bell pepper, and garlic. Cook until softened and translucent, allowing the flavors to develop.
  4. Add the beans and spices: Drain soaked or canned red beans and add them to the pot. Pour in the chicken broth, add bay leaves, cayenne pepper, smoked paprika, salt, and black pepper. Stir to combine.
  5. Simmer gently: Return the browned sausage to the pot, cover with a lid slightly ajar, and simmer over low heat for 1 to 1.5 hours, stirring occasionally until the beans are tender and the sauce thickens.
  6. Prepare the rice: While the beans simmer, cook the long-grain white rice according to package instructions until fluffy.
  7. Final seasoning and garnish: Remove bay leaves, adjust seasoning if needed, then stir in freshly chopped parsley and sliced green onions before serving.

Notes

  • Soak dried beans overnight for creamier texture and faster cooking.
  • Simmer the beans low and slow to meld flavors and achieve the perfect consistency.
  • Don’t skip the holy trinity of onion, celery, and bell pepper for authentic depth.
  • Save some soaking water from dried beans to add natural starch and thicken the sauce.
  • Use quality andouille sausage; smoked sausage is a good substitute if unavailable.

Nutrition

Keywords: red beans and rice, New Orleans recipe, Cajun cuisine, Creole cooking, andouille sausage, Southern comfort food, gluten free, one pot meal

Find it online: https://tastebudtrek.com/new-orleansstyle-red-beans-and-rice/