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Louisiana red beans and rice is always top of the list when I want something super hearty and flavorful for dinner. Spicy andouille sausage, smoked turkey, Cajun spices and hearty red beans come together to make one of the best tasting dishes ever.
Key Ingredients
- Andouille sausage – Smoky, spicy, and full of flavor. This sets the tone.
- Smoked Turkey Necks- Smoked meat is necessary to add a rich smoky flavor and some extra meat to this dish. I like using turkey necks because they have the most flavor out of any smoked turkey cuts.
- Olive oil – Helps sauté the veggies after removing the sausage.
- White onion, green bell pepper, celery, garlic – The “holy trinity” of Cajun cooking, adding depth and aroma.
- Cajun seasoning, smoked paprika, oregano – Layers of seasoning that bring heat, smoke, and earthiness.
- Red kidney beans – Hearty, protein-packed base that thickens as they cook.
- Better Than Bouillon or Maggi cubes + water – A shortcut to rich, savory broth without making stock from scratch.
- Bay leaf & thyme – Aromatic herbs that balance the flavor while simmering.
- Fresh parsley – Adds a bright, fresh finish.
- Cooked white rice – The perfect base to soak up all that saucy goodness.
- Chives or scallions – Optional garnish, but they add a nice pop of flavor and color.
FAQs about red beans and rice
What’s the best type of beans to use?
Red kidney beans are the only type of beans you should use for red beans and rice. I personally recommend camellia brand red kidney beans.
Is smoked meant necessary for red beans and rice?
No, smoked meat isn’t necessary but it adds so much flavor and extra protein to this dish. I have a recipe without smoked sausage here.
Can I freeze red beans and rice?
Yes! Cool completely, then freeze in portions. Reheat on the stove or microwave with a splash of water or broth.
Red Beans and Rice (for two)
This recipe takes the classic Louisiana red beans and rice and makes it into a smaller portion. Red beans, smoked turkey and andouille sausage are combined together and slow simmered to perfection. This is comfort food at it's best.
Ingredients
- 1 cup smoked Andouille sausage , sliced into 1/2 inch rounds
- ½ tbsp Olive oil
- ½ white Onion , diced
- ½ Green bell pepper , diced
- 1 Celery stalk, diced
- 3 cloves Garlic , minced
- ½ tsp Cajun seasoning
- ½ tsp Smoked paprika
- ½ tsp dried oregano
- 3 cups water
- 1 tsp better than bouillon chicken , or 1 tsp powdered chicken bouillon
- 1/4 smoked turkey neck
- ¾ cup Dry red kidney beans , soaked overnight and drained
- 1 Bay leaf
- Thyme
- Fresh Parsley , chopped
- Long grain white rice, Cooked
- Chives or scallions
Instructions
- Heat a pot over medium high heat and brown the sausage, add a little oil if needed. Once crispy, remove from the pot and set aside. I used a 4qt dutch oven for this, a large pot won’t work for the measurements.
- To the same pot add the oil, cook the onions, bell pepper, celery and garlic. Cook this for a few minutes until the veggies are a bit soft. Then add the seasonings, beans, turkey neck, water and bouillon. Bring to a boil and add the bay leaf and thyme.
- Cover and reduce heat to just before low. Let cook for an hour and half.
- After an hour and half remove the lid. Turn the heat up to medium high, stir the beans then smash some of the beans using a spoon, this will thicken the beans. If you don’t want it too thick, don’t smash too many beans.
- Next add the sausage in, reduce the heat to medium low and cook uncovered for an additional 15 minutes. Stir every now and then so the bottom doesn’t stick to the pan.
- Remove the bay leaves and thyme sticks. Add the fresh parsley and stir. Serve with white rice and chopped chives on top.
Notes
This is a small batch recipe, for a larger portion of red beans and rice, check out this recipe.
Nutrition
Calories: 676kcal | Carbohydrates: 50g | Protein: 38g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 102mg | Sodium: 1004mg | Potassium: 1487mg | Fiber: 12g | Sugar: 5g | Vitamin A: 673IU | Vitamin C: 31mg | Calcium: 108mg | Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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