Easy Louisiana Red Beans and Rice

In case you haven’t been following, I’ve been posting foods from one of the U.S. states at the end of each week. We’ve been up and down the East Coast and now we’re moving into the central states. This week we’re tasting Louisiana.

What foods are unique to this state? Quite a few actually. There is a fusion of cultures here. You have the Creole Étouffée (usually with the local crawfish). Jambalaya and Gumbo have their roots here. And then there’s the spicy Cajun food, like red beans and rice.

Throughout Louisiana, red beans are referred to as the “Monday night meal”. During the 19th century, Monday was laundry day. And back then, there were no electric appliances to make the job quick and easy. It was all done by hand. And it took all day. So while the women were working, the beans were simmering in the pot. By the end of the day, they were ready to serve up with some hot rice. And the tradition still exists, even though Monday is no longer set aside for laundry.

This recipe is great for a modern Monday. The beans are canned so there’s no all day simmering. The whole meal takes about an hour from start to finish to prepare. And it’s a delicious bowl of food! And you don’t need to be in Louisiana to enjoy it!

Here’s How to Do it:

Cut the sausages at an angle and fry them up in a heavy kettle with just a bit of oil. Make sure they are nice and golden brown on the edges.

While the sausages are cooking, cut up the celery, bell pepper and onion. These three vegetables are referred to as “the trinity” in Cajun and Creole cooking and are part of many dishes!

Add the vegetables to the pot and sauté until they are starting to soften. And just in case you aren’t sure what sautéing is, it is a method of cooking foods, especially vegetables, quickly in a little fat over a high heat.

Next add the water, bouillon and spices to the pot. Bring it to a boil.

Some of the beans will need to be smashed to give the dish a little creaminess. Remove about 1/4 of the beans from the can and smash them with a fork. Add the whole and smashed beans to the pot.

Simmer for about 20 to 30 minutes to thicken it all up.

While it’s simmering, cook the rice.

I’ve seen this dish served with the rice on top, the rice on the bottom and the rice off to the side. I guarantee you’ll be mixing it all up anyway, so you choose your serving method. Garnish with some green onions and serve with a bottle of hot sauce on the side.

One bowl is never enough.

Easy Louisiana Red Beans and Rice

A traditional “Monday night” supper – This version is faster and easier but just as delicious.

  • 4 links Andouille Sausage
  • 2 teaspoons olive oil ((for sautéing))
  • 2/3 cup chopped green bell pepper
  • 2/3 cup chopped yellow onion
  • 2/3 cup chopped celery
  • 1-1/2 cup hot water
  • 2 large cubes chicken bouillon
  • 1/2 teaspoon crushed garlic
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 2 bay leaves
  • 1/4 teaspoon cayenne pepper
  • 2 Tablespoons Frank's Red Hot Sauce
  • 3-1/2 cups cooked rice
  • thinly sliced green onion for garnish
  • 2 16-oz cans Red Kidney beans
  1. Cut the sausages at an angle and fry them up in a heavy kettle with just a bit of oil. Make sure they are nice and golden brown on the edges.

  2. While the sausages are cooking, cut up the celery, bell pepper and onion. 

  3. Add the vegetables to the pot and sauté until they are starting to soften. 

  4. Next add the water, bouillon and spices to the pot. Bring it to a boil. 

  5. Some of the beans will need to be smashed to give the dish a little creaminess. Remove about 1/4 of the beans from the can and smash them with a fork. Add the whole and smashed beans to the pot.

  6. Simmer for about 20 to 30 minutes to thicken it all up. 

  7. While it’s simmering, cook the rice.

  8. I’ve seen this dish served with the rice on top, the rice on the bottom and the rice off to the side. I guarantee you’ll be mixing it all up anyway, so you choose your serving method. Garnish with some green onions and serve with a bottle of hot sauce on the side.

Remove the bay leaves before serving.

© Copyright 2019 The Lazy Gastronome

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