Logo Print This Recipe

Red Beans and Rice with Andouille

Posted by Peggy on February 15, 2010

Red Beans and Rice with Andouille
Recipe: Red Beans and Rice with Andouille (Long-Cook Version)


  • 1/2 pound dry red beans
  • 1 tablespoon olive oil
  • 1 cup finely chopped celery
  • 1 cup finely chopped white onion
  • 1 cup finely chopped green bell pepper
  • 1 teaspoon white pepper
  • 1 teaspoon dried thyme
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon black pepper
  • 5 cups chicken or beef stock plus additional stock to cook rice
  • 2-3 bay leaves
  • 1 pound smoked andouille or spicy sausage, cut diagonally into 1/2-inch slices
  • 1 cup long-grain converted white rice
  • 2 tablespoons chopped scallions or parsley
  • Tabasco, optional


  1. Cover beans with cold water 3 inches above beans. Let stand 12-24 hours. Drain.
  2. In a large heavy bottomed pot or Dutch oven, heat olive oil over medium heat. Cook celery, onions, peppers, and dry spices in oil for 6-9 minutes or until vegetables are softened. Add beans bay leaf and stock and bring to a boil. Reduce heat and simmer, uncovered, 1 hour, occasionally stirring.
  3. Stir in sausage and simmer another 45-90 minutes, depending on bean, or until beans are very tender, adding additional stock in 1/4 cup increments as needed.
  4. While beans are cooking, cook rice, according to package instructions, substituting stock for water and adding a tablespoon olive oil.
  5. When beans are cooked, remove bay leaf. Season with kosher salt, if needed. Serve beans over rice, garnished with parsley, passing the Tabasco, if desired.

Bean Soak Time: 12-24 hours

Active Time: 30 minutes

Simmer Time: 90 minutes to 2 1/2 hours (depending on beans used)

Number of servings (yield): 4-5 cups beans; 3-4 cups white rice

Copyright © Peggy Lampman's dinnerFeed.
Recipe: Red Beans and Rice with Andouille (Quick-Cook Version)


  • 1 pound Andouille or other spicy sausage
  • 2 teaspoons olive oil
  • 1 cup white onion, chopped
  • 1 cup red bell pepper, diced
  • 1 cup celery, diced
  • 1 1/3 cups long grain converted white rice
  • 2 cups chicken stock
  • 1 can (14 ounces) red beans
  • 1 1/2 teaspoons Cajun or Creole seasoning
  • 1/4 cups chopped scallion or parsley


  1. Cut sausage into ¼-inch thick slices. In a large heavy-bottomed saucepan or Dutch oven, cook sausage over medium-high heat until browned on both sides. Remove sausage from pan and reserve.
  2. Add oil to pan and sauté onion, pepper and celery until softened. Stir in rice, stock, seasoning and reserved sausage and bring to a boil.
  3. Cover pan, reduce heat to a simmer and cook until rice is tender, about 20 minutes. Stir in basil or parsley just before serving.

Time: 35 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman's dinnerFeed.