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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

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scotland1 User ID: 1426757 240718
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."

pschube User ID: 2658481 211941
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."

DeliciouslyResourceful_Gina User ID: 4938423 175202
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."

rachellestratton User ID: 2983875 191275
Reviewed Mar. 2, 2014

"I used regular sausage"

TheDix User ID: 607421 107341
Reviewed Jan. 30, 2014

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

robbinthornton User ID: 3362574 130510
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!"

kobenkyla User ID: 5852491 111042
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."

dpie06 User ID: 4474330 107338
Reviewed Jan. 15, 2013

"great dinner. Its a comforting dish."

kzreese User ID: 3737037 179657
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."

sue_242 User ID: 162815 175201
Reviewed Jun. 13, 2012

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

pixie9999 User ID: 2561170 113459
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."

KatrinaTmt User ID: 5435377 189078
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."

MargaretJoy User ID: 746341 111022
Reviewed Sep. 22, 2011

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

patt6250 User ID: 60870 120766
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."

TJ_Cooks User ID: 4508015 192556
Reviewed Jan. 13, 2011

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

Vinnie's Mom User ID: 5734221 192696
Reviewed Jan. 1, 2011

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

sues2u2 User ID: 4561301 189077
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."

TMGLENN User ID: 5463563 190283
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."

gypsymal User ID: 1286377 148013
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."

ssstome User ID: 2989727 122945
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."

glynnka User ID: 928997 192555
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."

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