Louisiana-Style Red Beans and Rice with Andouille Sausage

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Hearty red beans slow-simmered with smoky andouille sausage, served over fluffy white rice for a soulful Louisiana classic. This caribbean-inspired rice & grains ready in about 140 minutes pairs large, diced yellow onion, medium, diced green bell pepper, diced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 1 1/2 cups, soaked overnight and drained dried red kidney beans
• 12 oz, sliced into 1/2-inch rounds andouille sausage
• 1 large, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 4, minced garlic cloves
• 2 tbsp vegetable oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/4 tsp cayenne pepper
• 2 bay leaves
• 4 cups chicken broth
• 2 cups, rinsed long-grain white rice
• 2 tsp salt
• 1 tsp black pepper
• 3, sliced for garnish green onions

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy pot over medium heat. Add 12 oz sliced andouille sausage and cook for 5 minutes until browned and fragrant. Remove sausage with a slotted spoon and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 1 medium diced green bell pepper, 2 diced celery stalks, and 4 minced garlic cloves. Sauté over medium heat for 7 minutes until vegetables are softened and aromatic.
3. Step 3: Stir in 1 tsp smoked paprika, 1 tsp dried thyme, 1/4 tsp cayenne pepper, and 2 bay leaves, cooking for 1 minute until spices release their aroma.
4. Step 4: Return the browned sausage to the pot along with 1 1/2 cups soaked and drained dried red kidney beans. Pour in 4 cups chicken broth, 2 tsp salt, and 1 tsp black pepper. Bring to a boil.
5. Step 5: Reduce heat to low, cover, and simmer gently for 1 1/2 to 2 hours until beans are tender and sauce is thickened. Stir occasionally to prevent sticking.
6. Step 6: Meanwhile, cook 2 cups rinsed long-grain white rice in a saucepan with 4 cups water and a pinch of salt. Bring to a boil, then cover and simmer on low for 18 minutes until fluffy.
7. Step 7: Remove bay leaves from the beans. Serve the red beans and sausage mixture over the cooked rice and garnish with 3 sliced green onions.