Louisiana Red Beans and Rice

Total Time

Prep: 20 min. Cook: 3 hours


8 servings (2 quarts.)

Updated: Jun. 23, 2023
Smoked turkey sausage and red pepper flakes add zip to this saucy, slow-cooked version of Louisiana red beans and rice. For extra heat, add red pepper sauce at the table. —Julia Bushree, Georgetown, Texas
Louisiana Red Beans and Rice Recipe photo by Taste of Home


  • 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 until vegetables are tender, 3-4 hours.
  2. Stir before serving. Remove bay leaf. Serve with green onions and rice.

Can you freeze Louisiana Red Beans and Rice?

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; add broth or water if necessary. Serve as directed.

Louisiana Red Beans and Rice Tips

Can you use red beans instead of kidney beans to make this recipe?

If you'd like, you can easily swap in canned red beans for the kidney beans (hey, they're even in the recipe title). And if you want to used dried beans instead of canned, here's an easy guide to soaking dried beans. Have extra beans? Here's a set of recipes that use dried beans.

How can you make Louisiana red beans and rice spicy?

Try adding some hot sauce to your portion if you're alone in your love of spicy food. (These are our favorite hot sauces, reviewed by the Test Kitchen.) If everyone likes more heat, just stir in additional red pepper flakes.

How should you store leftover Louisiana red beans and rice?

If you happen to have leftovers, store in the refrigerator, covered, for up to 3 days.

Alicia Rooker, RDN, Taste of Home Senior Recipe Editor/Recipe Tester

Nutrition 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.

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