Louisiana Style Red Beans and Rice
Nothing beats a hearty bowl of Louisiana Style Red Beans and Rice. This classic comfort dish features tender red beans simmered in a savory, smoky broth with bold spices and thick slices of andouille sausage.
Ingredients
- 1 lb dried red kidney beans soaked overnight and drained
- 1 lb andouille sausage sliced into rounds
- 1 large yellow onion diced
- 1 green bell pepper diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 smoked ham hock optional
- 6-8 cups chicken broth or water
- 2 tbsp Cajun seasoning
- 1-2 bay leaves
- Salt and black pepper to taste
- Cooked white rice for serving
- Fresh parsley and sliced green onions for garnish
Instructions
- Brown the sausage in a large pot or Dutch oven over medium heat; remove and set aside.
- In the same pot, sauté onion, bell pepper, and celery until softened (about 5-7 minutes). Add garlic and cook for 1 more minute.
- Add the soaked beans, ham hock, bay leaves, Cajun seasoning, and broth.
- Bring to a boil, then lower heat and simmer uncovered for 2-3 hours until beans are soft and liquid is thick.
- Stir the sausage back in during the final 30 minutes.
- Remove the ham hock and bay leaf before serving. Serve over hot white rice and garnish.