Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Classic Louisiana Red Beans and Rice

4.5
Save
Rate
Tap to rate
PREP TIME
25 min
COOKING TIME
185 min
TOTAL TIME
690 min
SERVINGS
8 servings
Dinner Southern
Classic Louisiana Red Beans and Rice
Ingredients
  • 1 pound dry kidney beans
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 tablespoons minced garlic
  • 6 cups water
  • 2 bay leaves
  • 1 tablespoon dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon dried sage
  • 1 pound andouille sausage, sliced
  • 4 cups water
  • 2 cups long grain white rice
Instructions
1
Collect all necessary components.
2
Soak the legumes in a substantial container of water for an extended period, typically overnight.
3
Heat a moderate amount of oil in a cooking vessel over medium heat. Sauté the onion, bell pepper, celery, and garlic in olive oil for 3 to 4 minutes.
4
Transfer the soaked legumes to a large container with 6 cups of water. Integrate the cooked vegetables into the legumes. Add a blend of herbs, including bay leaves, parsley, thyme, Cajun seasoning, cayenne pepper, and sage to enhance the flavor. Bring the mixture to a boil and then lower the heat to medium-low. Allow it to simmer for 2 1/2 hours.
5
Add the sausage to the legumes and continue with the simmering process for an additional 30 minutes.
6
Simultaneously, prepare the rice. Combine water and rice in a saucepan and bring to a boil. Reduce the heat, cover the container, and let it simmer for 20 minutes. Serve the legumes over steamed white rice.