Creole-Spiced Red Beans with Andouille and Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-simmered red beans infused with creole spices and smoky andouille sausage, served over fluffy white rice for a classic Louisiana comfort meal. This southern-inspired rice & grains ready in about 115 minutes pairs sliced andouille sausage, large, chopped yellow onion, stalks, chopped celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 100 min Serves 6 Southern cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add 8 oz sliced andouille sausage and cook for 5 minutes until browned and fragrant.
  2. Step 2: Add 1 large chopped yellow onion, 2 chopped celery stalks, and 1 chopped green bell pepper; sauté for 7 minutes until vegetables soften.
  3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp creole seasoning; cook 1 minute until aromatic.
  4. Step 4: Add 1 lb soaked and drained red kidney beans, 6 cups chicken broth, 2 bay leaves, and 1 tsp dried thyme. Bring to a boil.
  5. Step 5: Reduce heat to low, cover partially, and simmer gently for 1 hour 30 minutes, stirring occasionally until beans are tender and creamy.
  6. Step 6: Season with salt and black pepper to taste, remove bay leaves, and serve the beans hot over cooked white rice.

Frequently asked questions

How long does Creole-Spiced Red Beans with Andouille and Rice take to make?

Total time is about 115 minutes (15 min prep + 100 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creole-Spiced Red Beans with Andouille and Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sliced andouille sausage from drying out.

Can I substitute ingredients in Creole-Spiced Red Beans with Andouille and Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creole-Spiced Red Beans with Andouille and Rice for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Creole-Spiced Red Beans with Andouille and Rice?

Southern rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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