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Meat, Americas

Louisiana red beans and rice with smoked sausage

Louisiana red beans and rice is a simmered dish of red beans, smoked sausage, onion, celery and bell pepper, served over white rice. For 4 people, it takes 1h35 including overnight soaking, the difficulty is easy and the cost is €2.50 per serving. The key is slow cooking the beans and mashing some of them to thicken the sauce naturally.

Tonight we're doing Monday night in New Orleans, with tender red beans simmered with smoked sausage, onion and celery, served over white rice.

Louisiana red beans and rice with smoked sausage
Total time
1 h 35
Difficulty
Easy
Cost per person
€2.50
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This is a classic Monday night dish in New Orleans, the kind of meal made from what's left over from Sunday and left to simmer quietly while you do something else. The red beans turn tender, the sauce thickens on its own, and the smoked sausage flavors the whole pot without needing much else.

It's a good choice for cold winter evenings when you want something warming and filling without fuss. Kids love the rice that soaks up the sauce, adults enjoy the smokiness of the sausage, and Mon Chou shares a small trick that makes all the difference, mashing part of the beans.

The ingredients

4 people

Pantry

  • Dried red beansoften in the pantry 300 g
  • Bay leavesoften in the pantry 2
  • Thymeoften in the pantry 1 tsp
  • Paprikaoften in the pantry 1 tsp
  • Riceoften in the pantry 300 g
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Smoked sausage 4

Fruits and vegetables

  • Onion 2
  • Celery stalk 3
  • Green bell pepper 1
  • Garlic 3 cloves

Allergens Celery

The step by step recipe

  1. The day before, soak the red beans in a large bowl of cold water.

    Discard the soaking water, it's what causes bloating.

  2. Sauté the chopped onions, celery, bell pepper and garlic in the oil, then add the sliced sausage. 10 min

    The smoked sausage flavors the whole sauce, don't skip this step.

  3. Add the drained beans, bay leaves, thyme and paprika, cover generously with water and let simmer. 1 h 15

    Salt only at the end of cooking, salt toughens the beans.

  4. Mash a ladle of beans against the side of the pot to thicken, then adjust salt and pepper. 5 min

    The mixture should turn creamy and well bound.

  5. Cook the rice in salted water and serve the beans over the rice. 11 min

    A dash of hot sauce on the table for those who like it.

Our tips to get it right

  • Soak the beans overnight in plenty of cold water, they'll cook faster and more evenly.
  • Pick a sausage that's genuinely smoked, it's what gives the whole sauce its character, not a stock cube or premade base.
  • If the sauce is still too thin at the end, let it simmer uncovered a few more minutes instead of adding cornstarch.

The variations

  • Swap the smoked sausage for smoked bacon lardons and a bit of smoked paprika for a similar flavor with less fat.
  • For a vegetarian version, skip the sausage, double the celery and bell pepper, and add a spoonful of smoked paprika to keep that grilled flavor.
  • For a quick weeknight meal for kids, use canned red beans already cooked and cut the simmering time to 20 minutes.

What to serve it with

  • Slightly sweet cornbread
  • Hot sauce on the table
  • Green salad with a sharp vinaigrette

Storage

This dish keeps for 3 days in the fridge in an airtight container, the sauce thickens even more as it cools. It freezes well for up to 2 months, kept separate from the rice. Reheat gently over low heat, adding a splash of water if needed.

Questions about this dish

Can I use canned beans instead of dried ones?

Yes, use two cans of drained red beans and cut the simmering time to 20 minutes. The sauce will be a bit less thick, so mash a little more of the beans.

Do I really need to soak the beans overnight?

Yes, soaking shortens the cooking time and makes the beans easier to digest. Always discard the soaking water before cooking.

Can this dish be made ahead?

Yes, it's even better reheated the next day once the flavors have had time to blend. Just cook the rice fresh when you're ready to serve.

What smoked sausage works best for this recipe?

A good smoked kielbasa or andouille works well, what matters is that it's genuinely smoked, not just cooked. Avoid fresh sausage, it won't give the same flavor.

How long does it take to make a pot of Louisiana red beans and rice with smoked sausage?

Count 1 h 35 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pot of Louisiana red beans and rice with smoked sausage?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pot of Louisiana red beans and rice with smoked sausage cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains celery. Always check the labels of the products you buy.

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