Louisiana Red Beans and Rice

Jamison Bryant

Ingredients

  • 1 lb andouille sausage, sliced
  • 1 large onion, diced
  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 2 tbsp flour
  • 2 tsp Creole seasoning
  • ½ tsp smoked paprika
  • ½ tsp dried thyme
  • 4 cups chicken broth
  • 2 bay leaves
  • 1 lb dry red beans, soaked overnight
  • 1 smoked turkey leg (optional)
  • Salt and pepper, to taste
  • Green onions and parsley, for garnish
  • Cooked white rice, for serving

Instructions

  1. In a large pot, brown the sliced andouille sausage. Remove and set aside.
  2. Add butter to the same pan, then sauté onion, garlic, celery, and bell pepper until softened.
  3. Stir in flour and cook for 1–2 minutes.
  4. Season with Creole seasoning, paprika, thyme, salt, and pepper.
  5. Add chicken broth, bay leaves, soaked beans, and optional turkey leg. Bring to a boil.
  6. Reduce heat, cover, and simmer on low for 2 hours, until beans are tender and creamy.
  7. Return sausage to the pot, discard bay leaves and turkey bones if used.
  8. Serve hot over white rice, garnished with green onions and parsley.