Back to Louisiana Red Beans and Rice

Print Options


Card Sizes

Louisiana Red Beans and Rice Recipe

Louisiana Red Beans and Rice Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 8 hours YIELD:8 servings


  • 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
  • 3 celery ribs, chopped
  • 1 large onion, chopped
  • 1 cup chicken broth
  • 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- or 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 8-10 hours or until vegetables are tender.
  • 2. Stir before serving. Remove bay leaf. Serve with green onions and rice.
    Freeze option: Discard bay leaf and freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve as directed. Yield: 8 servings.

Nutritional Facts

1 cup (calculated without rice): 291 calories, 3g fat (1g saturated fat), 32mg cholesterol, 1070mg sodium, 44g carbohydrate (8g sugars, 13g fiber), 24g protein

Reviews for Louisiana Red Beans and Rice

Sort By :
Reviewed Dec. 31, 2015

"Good. I omitted the green peppers, sweet red peppers and the crushed red peppers.

Tasted very good. This is a keeper for me."

Reviewed Sep. 7, 2014

"I added 1 1/2 tsp creole seasoning and used 1 can each kidney beans, black beans and great northern beans. Served with garlic mashed potatoes instead of rice. Nice dinner."

Reviewed Mar. 16, 2014

"It was tasty, but I made a few changes: 3 cans of beans instead of 4, 1 extra pepper, and added about a teaspoon of Cajun seasoning for extra flavor."

Reviewed Mar. 2, 2014

"I used regular sausage"

Reviewed Jan. 30, 2014

"This is delicious! I could only find smoked pork sausage. Wonderful blend of flavors."

Reviewed Oct. 28, 2013

"Big hit with whole family. Saute'd vegetables and decreased cooking time to 4 hours. Tossed in some fresh parsley and thyme...yum!"

Reviewed Mar. 6, 2013

"My family loves this dish. I serve it over brown rice to make it a little more healthy and because white rice seems to soft. it gets mushy."

Reviewed Jan. 15, 2013

"great dinner. Its a comforting dish."

Reviewed Nov. 5, 2012

"Received major compliments from my husband his friends. Very hearty. Start this in the morning before I leave for work and come home to dinner. Love this recipe."

Reviewed Jun. 13, 2012

"believe it or not, people in Louisiana do NOT put tomatoes in red beans or gumbo!"

Reviewed Jan. 8, 2012

"Had zero flavor. The sausage get too overcooked and soft and looses all its great flavor. Had to add so much extra spices and salt so I had to give a low star review. will try a more authentic recipe next time."

Reviewed Nov. 17, 2011

"We like this a lot! I make a mild version of it and even my two young daughters like it. I use brown rice and I think most times I put a little extra sausage in it to make it a little heartier. I've made it two or three times and it's been delicious every time. I also mix the rice in and let it absorb some of the flavor for awhile at the end, and it's even better when we eat the leftovers."

Reviewed Sep. 22, 2011

"so delicious . . . I used turkey sausage. The flavor is soooo good after simmering all day"

Reviewed Mar. 3, 2011

"Since canned beans are ready to heat and serve I'm not sure I understand why it takes 8 - 10 hours to cook this recipe. And I'm a born and raised Louisianian & have never put a can of tomatoes in red beans in my life."

Reviewed Jan. 13, 2011

"My daughter LOVES this one too! I've made a few times and it gets devoured EVERY TIME!"

Reviewed Jan. 1, 2011

"Excellent! This recipe couldn't be easier and it is delicious! Leftovers freeze well for an encore quick dinner."

Reviewed Oct. 6, 2010

"My husband & I loved this version although I used New Orleans Andeloue (sp) style sausage. It was so delicious that I cook it once a month & make extras to freeze."

Reviewed Sep. 24, 2010

"The spices and everything worked great, ut in agreeance with ssstome the beans or no where near as soft as they could or should be. Here it is 8p and I started the pot at 10:30 and its not ready :( due to the beans."

Reviewed Sep. 24, 2010

"I made this last night for dinner and it was great. Yes I will make it again. No change is necessary."

Reviewed Aug. 15, 2010

"It is good, however not a substitute for the real thing. Traditional red beans and rice blends the beans more and the flavors merge more evenly. Beans did not get soft enough for me and we did add out own heat to give it the spicy flavor it needed. Also, not enough meat, should use 2 packages of sausage not the 1."

Reviewed Aug. 14, 2010

"Very good. The only change I will make next time is to substitute uncooked rice for one can of beans. That would make the meal a one pot wonder."

Loading Image