4 from 1 vote
Easy Louisiana Red Beans and Rice

A traditional "Monday night" supper - This version is faster and easier but just as delicious.

Course: Main Course
Cuisine: Cajun, Louisiana
Keyword: beans, cajun, rice, spicy, trinity
Servings: 4 people
Author: HelenFern
Ingredients
  • 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
Instructions
  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.

Recipe Notes

Remove the bay leaves before serving.