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Red Beans and Rice with Spicy Andouille Sausage Recipe

Avatar photoByOlivia Bennett
Jump to Recipe· 5 from 111 reviews

If you’ve ever craved a dish that’s the perfect marriage of hearty, spicy, and soul-satisfying comfort food, look no further! This Red Beans and Rice with Spicy Andouille Sausage Recipe is a deliciously authentic classic that’ll warm you up from the inside out. It combines tender red beans, smoky and spicy sausage, and fluffy rice into a harmonious one-pot meal that’s loaded with flavor and tradition.

Why You Should Make This Recipe

Rich, smoky flavor: The andouille sausage adds a bold, spicy kick that takes this dish from simple to sensational.
Comfort food at its best: This dish is pure soul food — perfect for cozy nights or family gatherings.
Nutritious and filling: Red beans provide fiber and protein, making it a well-rounded, satisfying meal.
Versatile and easy to make: With simple ingredients and a straightforward method, it’s great for cooks of all levels.

The image shows a white speckled bowl filled with a thick soup that has a golden brown broth. Inside the soup are several round slices of reddish sausage and dark red kidney beans scattered throughout. On top of the soup, there is a mound of white fluffy rice placed in the middle, garnished with small pieces of green herbs. A silver spoon rests inside the bowl on the right side. The bowl is set on a white marbled surface with a white cloth nearby. photo taken with an iphone --ar 2:3 --v 7 - Red Beans and Rice with Spicy Andouille Sausage, authentic Cajun red beans and rice, spicy sausage and rice dish, hearty soul food recipes, easy Cajun sausage meal

Ingredients & Substitutions

The magic of this Red Beans and Rice with Spicy Andouille Sausage Recipe lies in its basic yet essential ingredients. Each one plays a crucial role, bringing depth, texture, and vibrant color to the pot, resulting in a dish that’s as visually inviting as it is delicious.

Flat lay of dry red beans, sliced andouille sausage, diced yellow onion, diced celery ribs, small red and green bell pepper pieces, minced garlic cloves, fresh chopped parsley, chopped green onions, and cooked long grain rice arranged neatly with vibrant colors and textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Red Beans and Rice with Spicy Andouille Sausage, authentic Cajun red beans and rice, spicy sausage and rice dish, hearty soul food recipes, easy Cajun sausage meal
  • Dry red beans: Soaking them overnight softens the beans perfectly and helps build that creamy, hearty texture.
  • Andouille sausage: This spicy, smoked sausage is the star protein, delivering a signature Cajun kick; you can swap with smoked ham or turkey if preferred.
  • Bell peppers, onions, and celery: The classic “holy trinity” of Cajun cooking adds robust aroma and flavor.
  • Garlic and spices: Oregano, thyme, cayenne, and paprika give the dish its irresistible complexity and warmth.
  • Rice: Whether white or brown, it’s the comforting base that balances the melt-in-your-mouth beans and sausage.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Red Beans and Rice with Spicy Andouille Sausage Recipe

Step 1: Soak the Beans

Start with soaking your dry red beans in plenty of water overnight. This not only reduces cooking time but helps the beans cook evenly and develop the perfect creaminess. It’s a simple prep step that makes a big difference in the final dish.

Step 2: Brown the Andouille Sausage

Sizzle those andouille slices in olive oil over medium heat until beautifully browned on both sides. This step infuses the oil with incredible flavor, which will then lift the entire dish. Once browned, set the sausage aside to keep those flavorful juices intact.

Step 3: Sauté the Vegetables

In the same pot, melt butter and start softening your diced onions, celery, and bell peppers. This holy trinity shapes the dish’s foundation, adding sweetness and texture. Sprinkle in garlic last to keep its bright, fragrant punch front and center without turning bitter.

Step 4: Add Spices and Broth

Now it’s time to build depth — stir in salt, oregano, thyme, paprika, cayenne, and black pepper, letting the aromas bloom before pouring in the broth. Scrape the pot bottom to gather all the browned bits, the secret pockets of flavor that make this dish special.

Step 5: Combine Beans and Sausage, Then Simmer

Drain and rinse the soaked beans, and toss them into the pot with your perfectly browned sausage slices and bay leaves. Bring it all to a boil, then simmer gently for up to two hours until the beans are tender and the flavors have melded beautifully together.

Step 6: Mash and Adjust

Once the beans are tender, remove the bay leaves and mash a cup of beans against the side of the pot to thicken the sauce naturally. If it feels too thick, just stir in a splash of water or broth to reach your preferred consistency, then taste and adjust your seasoning for that perfect balance.

Step 7: Finish with Fresh Herbs and Serve

Stir in fresh parsley and green onions for a pop of color and brightness. Let everything warm through a few more minutes before spooning the rich, flavorful beans and sausage over a bed of fluffy cooked rice—pure comfort on a plate.

How to Serve Red Beans and Rice with Spicy Andouille Sausage Recipe

The image shows a white bowl filled with a thick stew that has a warm orange-brown broth. There are several slices of reddish sausage floating on the left side, and dark red kidney beans scattered throughout the stew. On the right side, there is a heap of white rice topped with green parsley leaves. The stew has visible herbs and tiny bits of vegetables mixed into the broth. The bowl sits on a white marbled surface with part of a white cloth napkin visible in the top left corner. photo taken with an iphone --ar 2:3 --v 7 - Red Beans and Rice with Spicy Andouille Sausage, authentic Cajun red beans and rice, spicy sausage and rice dish, hearty soul food recipes, easy Cajun sausage meal

Garnishes

Fresh green onions and parsley are classic garnishes that brighten the dish instantly. A few dashes of hot sauce or a squeeze of lemon can add an extra zing if you like things a little livelier. For some crunch, scattering crispy fried shallots on top takes it next-level delicious.

Side Dishes

This recipe is hearty enough on its own, but it pairs beautifully with a crunchy green salad or some freshly baked cornbread to soak up all the savory sauce. If you want more veggie love, try roasted okra or sautéed greens for a Southern-inspired spread.

Creative Ways to Present

For a fun twist, serve the red beans and sausage over crispy baked plantain chips or in a hollowed-out bread bowl. You can also layer it as a filling for tacos or stuffed peppers to surprise your guests with a Southern Cajun flair.

Make Ahead and Storage

Storing Leftovers

Pack the beans and the rice in separate airtight containers to keep their textures just right. Stored properly in the fridge, the leftovers will stay fresh for up to a week, making meal prep effortless for busy days.

Freezing

This dish freezes beautifully! Transfer the cooled bean mixture into freezer-safe containers or bags, leaving space for expansion. Frozen leftovers are best consumed within 3 months for optimal flavor and texture.

Reheating

Reheat gently on the stove over low heat, stirring often, and add a splash of broth or water if the beans have thickened too much. Microwaving works too — just cover and heat in intervals, stirring between each to warm evenly.

FAQs

  1. Can I use canned red beans instead of dry beans for this recipe?

    Absolutely! Using canned beans saves time since they’re already cooked. Just skip the soaking step and reduce the simmering time to about 30 minutes since you’re just marrying flavors rather than fully cooking the beans.

  2. What can I substitute for andouille sausage if I can’t find it?

    You can swap andouille with smoked ham, smoked turkey sausage, or even spicy chorizo. Each adds its own unique flavor but keeps the rich, smoky profile that’s key to this recipe.

  3. Is this dish traditionally served with white or brown rice?

    Traditionally, white long-grain rice is used for its fluffiness and mild flavor, but brown rice works well too for a nuttier taste and added fiber. Use whichever you prefer or have on hand.

  4. How spicy is this Red Beans and Rice with Spicy Andouille Sausage Recipe?

    It has a pleasant kick thanks to the andouille and a balanced touch of cayenne, but it’s easily adjustable. You can dial down the cayenne or choose a milder sausage if you prefer less heat.

Final Thoughts

There’s something truly special about a warm bowl of Red Beans and Rice with Spicy Andouille Sausage Recipe — it’s a hug in food form that offers both heartiness and bold flavors. I can’t wait for you to try this recipe and make it your own, sharing the love and tradition that comes with every spoonful. Get cooking and enjoy the delicious journey!

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Red Beans and Rice with Spicy Andouille Sausage Recipe

Red Beans and Rice with Spicy Andouille Sausage Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 111 reviews
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 10 hours 30 minutes
  • Yield: 10 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Creole
Print Recipe

Description

This classic Red Beans and Rice recipe is a hearty, flavorful dish featuring tender red beans slow-simmered with smoky andouille sausage, aromatic vegetables, and a blend of spices. Served over fluffy long grain brown or white rice, it’s a comforting, protein-packed meal perfect for family dinners or gatherings.

Ingredients

Scale

Beans and Sausage

  • 1 pound dry red beans
  • 12 to 14 ounces andouille sausage, cut into 1/4-inch slices

Vegetables and Aromatics

  • 1 large yellow onion, diced
  • 2 celery ribs, diced
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • 6 cloves garlic, minced

Spices and Seasonings

  • 1 teaspoon salt or to taste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/8 teaspoon ground cayenne red pepper or to taste
  • Freshly ground black pepper to taste
  • 2 bay leaves

Liquids and Fats

  • 2 tablespoons olive oil
  • 1/2 tablespoon butter
  • 6 to 7 cups low sodium vegetable broth or chicken broth

Fresh Herbs and Garnish

  • 1/2 cup chopped fresh parsley plus more for garnish
  • 1/4 cup chopped fresh green onions plus more for garnish

Rice

  • 1 1/2 cups long grain brown rice or white rice, cooked according to package directions

Instructions

  1. Soak the beans: Place the dry red beans in a large soup pot or bowl and cover them with water, ensuring the water level is about 2 inches above the beans. Soak for 8 hours or overnight to soften and reduce cooking time.
  2. Brown the andouille sausage: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium heat. Add the sliced andouille sausage and cook, stirring frequently, until browned on both sides. Remove the sausage and set aside.
  3. Sauté the vegetables: Add butter to the pot and let it melt. Add diced onion and cook over medium heat for 3 minutes until beginning to soften. Stir in diced celery and bell peppers, cooking for 4 more minutes. If needed, add a bit more butter. Finally, add minced garlic and cook for 15 seconds until fragrant.
  4. Stir in seasonings and broth: Mix in salt, oregano, thyme, paprika, cayenne pepper, and black pepper. Cook for 1 minute to let the spices bloom. Pour in the vegetable broth, scraping up any browned bits from the bottom for extra flavor.
  5. Add beans and sausage: Drain and rinse the soaked beans, then add them to the pot along with the browned andouille sausage. Stir to combine.
  6. Simmer: Add bay leaves, bring the mixture to a boil over high heat, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until beans are tender but still hold shape like a baked potato interior.
  7. Mash the beans: Remove bay leaves and discard. Scoop out one cup of beans, mash them with a fork, and stir back into the pot to thicken and blend the mixture.
  8. Adjust consistency and seasoning: If too thick, add up to 1 cup of water or broth. Taste and adjust salt, pepper, and spices as needed.
  9. Finish and serve: Stir in chopped fresh parsley and green onions. Cook for an additional 5 minutes to incorporate flavors. Serve the red beans over cooked rice, garnished with extra parsley and green onions if desired.

Notes

  • Clean the beans before soaking by removing any debris such as pebbles or dirt and rinsing thoroughly.
  • To boost flavor, add a splash of vinegar or lemon juice just before serving if the dish tastes flat without increasing salt or spice.
  • Andouille sausage can be substituted with ham, ham hocks, homemade pork sausages, or smoked turkey depending on availability and preference.
  • If using canned beans, omit soaking and reduce simmering time to about 30 minutes since canned beans are already cooked.
  • Store leftover bean mixture separately from rice in airtight containers in the refrigerator for up to one week.
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