Creole Red Beans and Rice with Andouille Sausage Recipe
If you want to bring a taste of Louisiana right into your kitchen, look no further than the Creole Red Beans and Rice with Andouille Sausage Recipe. This dish is bold, savory, smoky, and just the right amount of spicy—exactly what you crave on a weeknight when you wish dinner could double as a celebration. It’s a comforting classic that somehow manages to deliver both heartiness and rich, layered flavors in every bite, making it perfect for sharing with friends or savoring all to yourself.
Ingredients You’ll Need
What makes this Creole Red Beans and Rice with Andouille Sausage Recipe so memorable is its straightforward ingredient lineup. Every item has its moment to shine, contributing depth, color, and that unmistakable Louisiana flavor profile you’ll want to come back to again and again.
- Olive oil: The foundation—helps brown the sausage and soften the vegetables for a richer base.
- Andouille sausage (12 oz, sliced): The smoky, spicy soul of the dish that infuses everything with Creole flair.
- Yellow onion (1 small, diced): Brings sweetness and body to balance out the heat.
- Green bell pepper (diced): Adds crunch, a hint of bitterness, and classic Creole color.
- Celery (2 stalks, diced): The unsung hero—its subtle herbal quality rounds out the trinity of veggies.
- Garlic (4 cloves, minced): Aromatic and robust, garlic gives warmth to every spoonful.
- Smoked paprika (1 tsp): For that touch of smokiness that makes the beans sing.
- Dried thyme (1 tsp): Brings earthiness and a bit of southern charm.
- Cayenne pepper (1/2 tsp, or to taste): The key to that gentle but exciting kick.
- Black pepper (1/2 tsp): A mild heat to layer with the cayenne.
- Salt (1/2 tsp): Enhances every flavor, making the spices pop.
- Onion powder (1/2 tsp): Repeats and amplifies the onion flavor for depth.
- Dried oregano (1/2 tsp): Slightly peppery and citrusy, perfect for balance.
- Red kidney beans (2 cans, drained and rinsed): The hearty, creamy backbone of the dish.
- Low-sodium chicken broth (2 cups): Adds moisture and an extra layer of flavor to the stew.
- Bay leaf (1): Infuses everything with its subtle, complex aroma.
- Hot sauce (1 tsp, optional): Perfect for those who crave a little more heat.
- Apple cider vinegar (1 tbsp): A splash of brightness to cut through the richness.
- Cooked white rice (3 cups): Fluffy, neutral, and perfect for soaking up all that goodness.
- Green onions (2, sliced, for garnish): Fresh bite and vivid garnish right at the end.
- Chopped parsley (1 tbsp, for garnish): Finishes the dish with color and freshness.
How to Make Creole Red Beans and Rice with Andouille Sausage Recipe
Step 1: Brown the Andouille Sausage
Set your large pot or Dutch oven over medium heat and drizzle in the olive oil. Once shimmering, toss in the sliced andouille sausage. Sear it for about 5 to 7 minutes, stirring now and then, until each slice is gorgeously browned on the edges—that’s instant flavor! Scoop out the sausage and set it aside—you’ll add it back in soon.
Step 2: Sauté the Veggies
In that same pot, with all those flavorful sausage drippings, add the onion, green bell pepper, and celery. Cook for about 5 minutes, stirring occasionally, until the veggies go soft and fragrant. Then stir in the minced garlic and give it another minute. This is where the base of your Creole Red Beans and Rice with Andouille Sausage Recipe starts to come together.
Step 3: Add the Spices
Sprinkle in the smoked paprika, dried thyme, cayenne, black pepper, salt, onion powder, and dried oregano. Mix well so the vegetables are coated in that gorgeous spice blend—your kitchen will smell incredible, and you’ll start to see that signature reddish color appear.
Step 4: Simmer the Beans and Sausage
Pour in the drained kidney beans, chicken broth, and toss in the bay leaf and hot sauce (if using). Return the browned sausage to the pot. Stir it all together, bring to a gentle simmer, then turn the heat down to low. Cover the pot and let everything cook for 30 to 40 minutes, stirring occasionally. The flavors will meld, and the beans will absorb each delicious note. If you like a thicker stew, mash a few beans against the side of the pot—just a few stirs does the trick.
Step 5: Finish with Vinegar
Once your kitchen smells like you wish it always did, fish out the bay leaf and stir in the apple cider vinegar. This little zing brightens up every bite and balances the richness beautifully. Taste and adjust the seasoning if you like—maybe a pinch more salt or a dash of hot sauce.
Step 6: Serve and Garnish
Spoon the beans and sausage generously over steamy cooked white rice. Sprinkle with sliced green onions and a scatter of parsley for a burst of color and freshness—that’s how you finish a proper Creole Red Beans and Rice with Andouille Sausage Recipe!
How to Serve Creole Red Beans and Rice with Andouille Sausage Recipe
Garnishes
You never want to skip the finishing touches. A generous sprinkle of sliced green onions and chopped parsley brings fresh aromatics and bright color to the plate, perfectly complementing the tender beans and smoky sausage. If you love extra heat, a dash of hot sauce on the table never hurts.
Side Dishes
This meal is hearty enough to stand alone, but if you want to channel a full Creole spread, pair it with sweet buttery cornbread, simple mixed greens with a tangy vinaigrette, or a crisp coleslaw. And hey, a side of fried plantains or hush puppies can make your dinner feel like a Southern feast.
Creative Ways to Present
Ladle your Creole Red Beans and Rice with Andouille Sausage Recipe into big shallow bowls for a rustic, family-style vibe. Try serving it in individual ramekins or even piled inside a hollowed-out bread boule for a fun party twist. For a buffet or holiday table, offer toppings like extra hot sauce, pickled jalapeños, or fresh tomato relish so guests can customize their bowl.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let them cool to room temperature before transferring to an airtight container. The flavors actually deepen overnight, making this dish even better the next day. Store in the refrigerator for up to 4 days.
Freezing
This Creole Red Beans and Rice with Andouille Sausage Recipe freezes like a dream. Freeze the beans and sausage mixture (without the rice) in individual or family-sized portions. It keeps well for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and make a fresh batch of rice for serving.
Reheating
Reheat leftovers gently on the stovetop or in the microwave, adding a splash of water or broth if it seems a bit thick. Be sure everything is hot all the way through, and don’t forget to refresh the garnish with a sprinkle of new green onions or parsley before serving.
FAQs
Can I use dried beans instead of canned?
Absolutely! If you have the time, soak one pound of dried red kidney beans overnight, then simmer until tender before following the recipe. It’s a bit of extra work but rewards you with a wonderfully creamy texture.
Is there a vegetarian version of this recipe?
Yes, you can totally enjoy a vegetarian twist. Omit the sausage and use vegetable broth instead of chicken. Smoked paprika and a few drops of liquid smoke will help recreate that classic savory depth.
What makes Andouille sausage special here?
Andouille brings a smoky, spicy punch to the Creole Red Beans and Rice with Andouille Sausage Recipe, adding signature flavor you just can’t get from any other sausage. It’s the secret to that full-bodied, authentic Creole taste.
Can I make this in a slow cooker?
Definitely! Brown the sausage and sauté the vegetables as usual, then add everything (except the rice and garnishes) to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours, finish with vinegar, and serve over hot rice.
How spicy is this recipe?
The heat level is just enough to wake up your palate but not overwhelm it. If you prefer more or less spice, simply adjust the cayenne and hot sauce to taste—Creole cooking is all about making it your own.
Final Thoughts
This Creole Red Beans and Rice with Andouille Sausage Recipe is more than just a meal—it’s a warm hug from the heart of Louisiana. The layers of flavor, the easy method, and the absolute comfort factor make it a recipe I reach for again and again. Give it a try, and don’t be surprised if it becomes a beloved favorite in your kitchen too!
Print
Creole Red Beans and Rice with Andouille Sausage Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and hearty Creole Red Beans and Rice recipe with spicy andouille sausage, perfect for a comforting meal. This dish combines the classic Creole flavors with tender red kidney beans, aromatic vegetables, and a blend of Cajun spices.
Ingredients
For the Red Beans:
- 1 tablespoon olive oil
- 12 oz andouille sausage (sliced into rounds)
- 1 small yellow onion (diced)
- 1 green bell pepper (diced)
- 2 celery stalks (diced)
- 4 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 2 (15 oz) cans red kidney beans (drained and rinsed)
- 2 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon hot sauce (optional)
- 1 tablespoon apple cider vinegar
For Serving:
- 3 cups cooked white rice
- 2 green onions (sliced, for garnish)
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Prepare the Red Beans: Heat olive oil in a large pot or Dutch oven. Brown the andouille sausage, then set aside. Saute onion, bell pepper, and celery until softened. Add garlic and spices. Stir in kidney beans, broth, bay leaf, and hot sauce. Simmer with sausage for 30–40 minutes.
- Finish and Serve: Remove bay leaf, stir in apple cider vinegar. Adjust seasoning. Serve the red beans over cooked white rice. Garnish with green onions and parsley.
Notes
- For a thicker stew, mash some of the beans against the side of the pot with a spoon.
- You can substitute smoked turkey sausage for a lighter option.
- This dish freezes well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1.5 cups (including rice)
- Calories: 480
- Sugar: 4g
- Sodium: 870mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 55mg
