Emerils New Orleans Style Red Beans and Rice
Take your taste buds on a trip to the Big Easy with Emeril’s New Orleans Style Red Beans and Rice! This classic Louisiana dish combines tender simmered red kidney beans, smoky andouille sausage, and a flavorful base of aromatic vegetables—onion, celery, and bell pepper—seasoned to perfection with Cajun spices, thyme, and bay leaves. Slow-cooked until creamy and rich, these red beans are the ultimate comfort food, served over a fluffy bed of white rice. The dish is easy to customize with a sprinkle of green onions and a dash of hot sauce for that signature NOLA kick. Perfect for hearty family dinners or Mardi Gras celebrations, this soulful recipe will transport you straight to the heart of Creole cuisine.
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Recipe Information
Ingredients
- 1 pound Dried red kidney beans
- 8 cups Water
- 2 tablespoons Vegetable oil
- 12 ounces Andouille sausage, sliced
- 1 large Yellow onion, diced
- 1 medium Green bell pepper, diced
- 3 Celery stalks, diced
- 4 cloves Garlic, minced
- 2 Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Cajun seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Cooked white rice
- 0.25 cup Green onions, chopped (optional, for garnish)
- Hot sauce (optional, for serving)
Instructions
Rinse the dried red beans under cold water and remove any debris. Place the beans in a large bowl, cover them with water, and let soak overnight. Alternatively, use the quick-soak method by boiling the beans in water for 2 minutes, then letting them sit for 1 hour before draining.
Drain the soaked beans and set them aside. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the sliced andouille sausage to the pot and cook until browned, about 5 minutes. Remove the sausage and set aside.
Add the diced yellow onion, green bell pepper, and celery to the same pot. Sauté for 7-8 minutes or until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Return the sausage to the pot, along with the drained red beans. Add the water, bay leaves, dried thyme, Cajun seasoning, salt, and black pepper. Stir to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover partially with a lid and let simmer for 2 1/2 to 3 hours, stirring occasionally, until the beans are tender and creamy.
Remove the bay leaves and taste the beans for seasoning, adjusting salt or spices as needed.
To serve, spoon a portion of the cooked white rice onto a plate or bowl. Top with a generous ladle of the red beans and sausage mixture.
Garnish with chopped green onions and serve with hot sauce on the side, if desired. Enjoy!
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 99.9 g | 36% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 5.9 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1498 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
