Extremely Easy Louisiana Homestyle Redbeans and Sausage
Warm, hearty, and packed with Southern charm, this "Extremely Easy Louisiana Homestyle Redbeans and Sausage" recipe brings a taste of the bayou to your kitchen with minimal effort. Featuring tender red kidney beans simmered to creamy perfection in a rich medley of aromatic spices, smoky andouille or kielbasa sausage, and the classic "holy trinity" of onion, green bell pepper, and celery, this dish is a true Cajun comfort food staple. Simmered low and slow in a savory chicken broth, the flavors meld beautifully for a satisfying, one-pot meal perfect for busy weeknights or leisurely Sundays. Serve it over fluffy white rice and finish with a fresh sprinkle of sliced green onions for the ultimate Southern-style feast. With simple ingredients and bold flavors, this recipe is your go-to for authentic Louisiana cooking made easy!
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Recipe Information
Ingredients
- 450 g red kidney beans
- 400 g smoked sausage (andouille or kielbasa)
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp Cajun or Creole seasoning
- 1200 ml chicken broth
- 600 g cooked white rice
- 3 stalks green onions, sliced (for garnish)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Rinse the red kidney beans and soak them overnight in water. Drain and set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Slice the smoked sausage into 1/2-inch rounds and cook in the pot until browned on both sides, about 5 minutes. Remove the sausage and set aside.
To the same pot, add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the bay leaves, dried thyme, dried oregano, paprika, and Cajun or Creole seasoning, allowing the spices to coat the vegetables.
Return the sausage to the pot and add the soaked red kidney beans. Pour in the chicken broth and stir well.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the liquid has thickened to a creamy consistency.
Taste and adjust seasoning with salt and black pepper as needed.
Serve the red beans and sausage over a generous scoop of cooked white rice.
Garnish with sliced green onions before serving. Enjoy!
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 1873 mg | 81% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 4.7 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 762 mg | 16% | |
*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.
