Louisiana Red Beans and Rice
Louisiana Red Beans and Rice

Louisiana Red Beans and Rice

  • 9 Servings
  • Prep Time: 20 minutes
  • Cook Time: 8 hours

“Smoked turkey sausage and red pepper flakes add zip to this saucy, slow-cooked version of the New Orleans classic. For extra heat, add red pepper sauce at the table.”
—Julia Bushree, Georgetown, Texas


  • 4 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (14 ounces) smoked turkey sausage, sliced
  • 1 cup chicken broth
  • 3 celery ribs, chopped
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 small sweet red pepper, chopped
  • 6 garlic cloves, minced
  • 1 bay leaf
  • 1/2 teaspoon crushed red pepper flakes
  • 2 green onions, chopped
  • Hot cooked rice


  1. In a 4-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 8-10 hours or until vegetables are tender. Stir before serving. Discard bay leaf.

  2. Sprinkle each serving with onions. Serve with rice.


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