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New Orleans–Style Red Beans and Rice

New Orleans–Style Red Beans and Rice
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Classic New Orleans–Style Red Beans and Rice is a hearty Southern dish featuring creamy slow-cooked red beans with smoky andouille sausage, aromatic vegetables, and a perfect blend of spices, all served over fluffy white rice. This comforting meal captures authentic Cajun and Creole flavors that bring the spirit of New Orleans right to your table.

Ingredients

Scale

Main Ingredients

  • 1 lb dry red beans (soaked overnight or quick-soaked)
  • 1 lb smoked andouille sausage, sliced into bite-sized pieces
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1 tsp paprika
  • Salt, to taste
  • Black pepper, to taste

For Serving

  • 3 cups cooked long grain white rice
  • Optional garnishes: chopped green onions, parsley, hot sauce

Instructions

  1. Prepare the Beans: Rinse the dry red beans thoroughly. Soak them overnight in plenty of water, or quick-soak by boiling them for 1 minute and letting them sit for 1 hour. This helps the beans cook evenly without breaking apart.
  2. Sauté the Holy Trinity: Heat a splash of oil in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, and bell pepper, cooking until soft and fragrant, about 5-7 minutes. This creates the flavorful base of the dish.
  3. Add Sausage and Garlic: Add the sliced andouille sausage and minced garlic to the pot. Cook for 3-5 minutes until the sausage browns slightly and releases its smoky aroma.
  4. Combine Beans, Broth, and Spices: Drain the soaked beans and add them to the pot. Pour in the chicken broth, then add bay leaves, dried thyme, cayenne pepper, paprika, salt, and black pepper. Stir well to combine all ingredients.
  5. Simmer Gently: Reduce heat to low and let the mixture simmer uncovered for 1.5 to 2 hours, stirring occasionally to prevent sticking. The slow cooking will make the beans creamy and tender.
  6. Cook the Rice: While the beans simmer, prepare the long grain white rice according to the package instructions to serve as the base for the beans.
  7. Final Touches: Once beans are tender and the sauce has thickened to a creamy consistency, taste and adjust seasoning if needed. Remove the bay leaves before serving the beans hot over rice. Garnish with chopped green onions, parsley, or hot sauce as desired.

Notes

  • Use Andouille sausage for authentic smoky flavor; smoked kielbasa is a good substitute.
  • Slow simmering is essential to achieve creamy beans and deep flavor.
  • Stir occasionally to prevent beans from sticking or burning at the bottom.
  • Season gradually, especially salt and spices, adjusting near the end to match your taste.
  • Soaking beans overnight reduces cook time and improves texture.

Nutrition

Keywords: New Orleans, red beans and rice, Cajun, Creole, Southern cooking, comfort food, andouille sausage, slow cooked beans

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