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New Orleans Red Beans and Rice

Michelle
A classic New Orleans red beans and rice recipe made with creamy beans, smoky sausage, and Cajun seasoning for an easy, comforting Southern meal.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dishes
Servings 5

Equipment

  • Large heavy-bottomed pot or Dutch oven 6-8 quart
  • Chef’s knife and cutting board
  • Sharp chef’s knife
  • Wooden spoon or heat-safe stirring spoon
  • Measuring cups and spoons
  • Rice cooker or medium saucepan with lid
  • Colander

Notes

  • Bean choice matters: Small red beans create the creamiest texture. Kidney beans will work in a pinch, but the finished dish won’t be as thick or traditional.
  • Creaminess tip: For a classic New Orleans texture, mash a small scoop of cooked beans against the side of the pot and stir them back in during the final 15 minutes.
  • Season gradually: Cajun and Creole seasonings vary in salt and heat. Start light and adjust at the end to avoid over-seasoning.
  • Canned bean shortcut: When using canned beans, reduce the liquid and simmer just long enough for the flavors to blend the dish doesn’t need long cooking time.
  • Make-ahead friendly: Red beans and rice tastes even better the next day as the flavors deepen. Store beans and rice separately for best texture.
  • Freezer tip: Freeze the beans without the rice for up to 3 months. Thaw overnight and reheat gently with a splash of broth or water.
Keyword New Orleans Red Beans and Rice