Louisiana Red Beans and Rice

Louisiana red beans and rice is a classic Creole dish and a comforting and hearty meal with robust flavors and a rich history. Combining creamy red beans, savory Andouille sausage and aromatic spices over fluffy rice, this dish offers a delightful blend of textures and rich, smoky flavors. Key ingredients like the “cajun holy trinity” of onions, bell peppers and celery, along with ham hock, create a deep and savory base. This recipe not only delights the taste buds but also offers health benefits with its high-quality protein and essential nutrients. 

Ingredients for Louisiana Red Beans and Rice

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• Kidney beans: This recipe uses canned kidney beans for convenience, but you can also use dried beans for better control over sodium content and consistency. 
• Smoked turkey sausage: The sausage adds a smoky, savory depth to this recipe. You can use Andouille sausage, ham hock, or even bacon for different smoky flavors if smoked turkey sausage is unavailable.
• Vegetables: Diced tomatoes, celery, onion, green pepper, and sweet red pepper form the aromatic foundation.
• Broth: Use a high-quality vegetable, beef, or chicken broth for a savory base that ties all the flavors together.
• Seasoning: Garlic cloves, bay leaf, and crushed red pepper flakes add flavor and a subtle kick of spice.
• White rice: Cook the rice ahead of time, store it in the refrigerator, and reheat when ready to serve. For a different texture and added nutrients, use brown rice, wild rice, or even quinoa. Cauliflower rice is a great low-carb alternative.

Directions

Step 1: Slow-cook ingredients

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Combine the kidney beans, smoked turkey sausage, tomatoes, celery, onion, green pepper, small sweet red pepper, chicken broth, garlic cloves, bay leaf and crushed red pepper flakes in a 4 or 5 qt slow cooker. Cook, covered, on low for three to four hours, until the vegetables are tender. 

Step 2: Serve

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Remove the bay leaf and stir well before serving. Serve the dish poured over a bed of cooked rice and garnish with green onions.

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Louisiana Red Beans and Rice Variations

• Spice it up: Adjust the heat level by adding more or less crushed red pepper flakes. Try incorporating diverse spices like cumin, smoked paprika, or a dash of your favorite hot sauce to enhance the flavor profile.
• Add the heat: Jalapeno peppers bring crunch and heat to these beans. The seed packs most of the heat so remove most of them to keep things on the milder side.
• Give it a seafood twist: Add shrimp or crawfish towards the end of the cooking process for a seafood variation that adds a unique coastal Louisiana flavor.
• Make beans and greens: Incorporate leafy greens like spinach or kale for added nutrients and a different texture.
• Top with cheese: For a cheesy, comforting variation, mix in some shredded cheese, such as cheddar or Monterey Jack, before serving.

How do you store leftover Louisiana red beans and rice?

If you happen to have leftovers, store them covered in the refrigerator, for up to three days.

Can you freeze Louisiana red beans and rice?

Freeze the cooled bean mixture in freezer containers. To use, partially thaw in the refrigerator overnight and heat in a saucepan, stirring occasionally. Add broth or water if necessary and serve as directed.

Louisiana Red Beans and Rice Tips

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Can I make Louisiana Red Beans and Rice vegetarian or vegan?

Yes, you can omit the sausage and use vegetable broth instead of chicken broth. Add smoked paprika or liquid smoke to maintain a smoky flavor.

What can you serve with Louisiana Red Beans and Rice?

Serve this Louisiana red beans and rice with classic sides like cornbread or collard greens. For a more indulgent meal, crispy fried chicken and fluffy biscuits are perfect additions. A tangy, crunchy coleslaw or a refreshing green salad and pickled vegetables, offer a tart and crisp element. Sweet corn on the cob or savory hush puppies enhance the Southern feel of the meal. 

Can you make Louisiana red beans and rice without a slow cooker?

Yes, you can easily make Louisiana Red Beans and Rice without a slow cooker using a stovetop method. Start by soaking the dried red kidney beans overnight, then drain and rinse them. In a large pot or Dutch oven, sauté smoked turkey sausage until browned, then add chopped onion, bell pepper, celery and garlic, cooking until softened. Return the sausage to the pot, add the beans, bay leaf, crushed red pepper flakes and broth, and bring to a boil. Reduce the heat and let it simmer gently for two to three hours until the beans are tender, adding more broth if needed. Season with salt and pepper, and for a creamier texture, mash some of the beans.