Red Beans and Rice with Smoked Sausage New Orleans Style
Bring the vibrant flavors of the Big Easy to your kitchen with this Red Beans and Rice with Smoked Sausage New Orleans Style recipe. This classic Southern dish starts with tender, slow-simmered red beans infused with smoky, savory sausage and the “holy trinity” of Creole cooking—onion, bell pepper, and celery. Seasoned with aromatic spices like thyme, paprika, and a touch of cayenne for just the right amount of heat, this hearty one-pot meal is cooked to creamy perfection. Served over fluffy white rice and topped with fresh green onions and parsley, it’s a comforting crowd-pleaser that’s perfect for any occasion. With simple ingredients and authentic flavors, this recipe is a delicious homage to the soulful cuisine of New Orleans.
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Recipe Information
Ingredients
- 1 pound dried red beans
- 6 cups water
- 1 pound smoked sausage
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 4 cups chicken broth
- 2 cups white rice
- 0.25 cup green onions, chopped (for garnish)
- 0.25 cup parsley, chopped (for garnish)
Instructions
Rinse and sort the dried red beans, discarding any debris. Place the beans in a large bowl and cover them with water by a few inches. Let them soak overnight. Drain and rinse before use.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Slice the smoked sausage into rounds and cook until browned on both sides, about 5 minutes. Remove and set aside.
Add the diced onion, green bell pepper, and celery to the pot. Cook for 5-7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Add the drained red beans, chicken broth, bay leaves, thyme, paprika, cayenne pepper, black pepper, and salt to the pot. Stir to combine.
Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for about 1 1/2 to 2 hours, stirring occasionally, until the beans are tender and creamy. Add water as needed to keep the beans covered during cooking.
Return the cooked sausage to the pot about 30 minutes before the beans are done to allow the flavors to meld together.
While the beans are cooking, prepare the rice. Rinse the rice under cold water. In a medium saucepan, combine 2 cups of rice with 4 cups of water. Bring to a boil, reduce the heat to low, cover, and cook for 18-20 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
Taste the red beans and adjust the seasoning with additional salt or spices if needed. Remove the bay leaves before serving.
To serve, spoon the red beans and sausage over a bed of rice. Garnish with chopped green onions and parsley.
Nutrition Facts
Calories |
3717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.8 g | 192% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 9717 mg | 422% | |
| Total Carbohydrate | 409.3 g | 149% | |
| Dietary Fiber | 78.3 g | 280% | |
| Total Sugars | 26.7 g | ||
| Protein | 192.3 g | 385% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 803 mg | 62% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 8828 mg | 188% | |
*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.
