Name: Louisiana Red Beans & Rice
Cook time: 1 h
Yield: 6
Ingredients: Eckrich Natural Casing Andouille Smoked Sausage Rope; Dried red beans; Large Onion, Diced; Green Bell Pepper, Diced; Celery Stalks; Garlic, Minced; Bay Leaves; Cayenne; Paprika; Black Pepper; Salt (add near the end); Water or Low-Sodium Chicken Stock; Cooked White Rice; Green Onions or Parsley

Dinner

Louisiana Red Beans & Rice

Total Time1 hr 0 mins

Skill LevelBeginner

Servings6

Total Time1 hr 0 mins

Skill LevelBeginner

Servings6

Key IngredientAndouille Natural Casing Smoked Sausage Rope

AboutA comforting Louisiana classic, red beans are slow-simmered with Cajun spices and the “holy trinity” of onion, celery, and bell pepper to create a creamy, flavorful base. Eckrich smoky Andouille sausage adds bold, savory depth, making this dish perfect served over fluffy white rice for a hearty, New Orleans–style meal.

Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.

Recipe by Janay@janays_cookin

This hearty red bean recipe is loaded with smoky Eckrich Andouille Sausage, slow-simmered beans, and bold Cajun flavor that brings the spirit of the French Quarter straight to your kitchen.

@janays_cookin

Ingredients

Key Ingredient

Andouille Natural Casing Smoked Sausage Rope

1 lb Eckrich Natural Casing Andouille Smoked Sausage Rope

1 lb Dried red beans

1 Large Onion, Diced

1 Green Bell Pepper, Diced

2-3 Celery Stalks

4 cloves Garlic, Minced

2 Bay Leaves

1/2-1 tbsp Cayenne

1 tbsp Paprika

To taste Black Pepper

Salt (add near the end)

6-8 cups Water or Low-Sodium Chicken Stock

Cooked White Rice

For Garnish Green Onions or Parsley

Key IngredientAndouille Natural Casing Smoked Sausage Rope

Directions

1Soak the beans overnight in plenty of water. Drain and rinse.

2In a large heavy pot, brown the sausage over medium heat. Remove and set aside (leave the drippings).

3Add onion, bell pepper, and celery to the pot. Cook until soft (about 8–10 min). Add garlic and cook 30 seconds.

4Add beans, sausage, bay leaves, thyme, paprika, cayenne, pepper, and liquid. Bring to a boil, then lower to a gentle simmer.

5Simmer uncovered 2–3 hours, stirring occasionally. Beans should be creamy and tender.

6Mash some beans against the side of the pot with a spoon. This is the secret to that thick, velvety texture.

7Remove bay and Serve over hot rice.

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