If you’re craving a soulful, comforting dish that wraps you in warmth and flavor, this Red Beans and Rice with Andouille Sausage Recipe is going to become your new kitchen favorite. Combining tender, slow-simmered red beans with smoky andouille sausage, aromatic vegetables, and a blend of vibrant spices, this classic Southern meal is not only hearty and satisfying but also brimming with layers of texture and color. Each bite invites you into a truly authentic experience that feels like a loving hug on a plate.

Ingredients You’ll Need

A close-up view of many red kidney beans soaking in clear water inside a white bowl, filling the bowl nearly to the top. The beans are shiny and smooth, some floating while others sit at the bottom. The bowl is placed on a white marbled surface, and soft natural light highlights the beans’ rich reddish-brown color and wet texture. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its straightforward, wholesome ingredients that come together to create something truly magical. Each item brings a unique note—whether it’s the earthy depth of the red beans, the spicy kick of andouille, or the fresh brightness of herbs and vegetables—that makes this dish shine.

1 pound dry red beans: The star ingredient that soaks up all those wonderful spices and flavors.
2 tablespoons olive oil: Perfect for browning the sausage and softening the vegetables without overpowering the dish.
12 to 14 ounces andouille sausage: Adds a smoky, spicy punch; slice into 1/4-inch rounds for even cooking.
½ tablespoon butter: Enhances richness and helps sauté the veggies beautifully.
1 large yellow onion (diced): Sweet and savory, it forms the aromatic base of the dish.
2 celery ribs (diced): Adds crunch and depth to the texture.
1 small red bell pepper (diced): Brightens the dish with color and subtle sweetness.
1 small green bell pepper (diced): Complements the red pepper with a crisp, fresh note.
6 cloves garlic (minced): Packs a punch of savory goodness in every bite.
1 teaspoon salt (or to taste): Essential for balancing and enhancing all flavors.
1 teaspoon dried oregano: Brings a gentle earthiness to the seasoning blend.
½ teaspoon dried thyme: Adds a subtle herbal note that complements the sausage perfectly.
½ teaspoon paprika: Gives a smoky depth and rich color to the beans.
⅛ teaspoon ground cayenne red pepper (or to taste): Just the right amount of heat to warm the palate.
Freshly ground black pepper (to taste): Adds a sharp, fresh kick at the end.
6 to 7 cups low sodium vegetable broth (or chicken broth): The flavorful liquid base that brings everything together.
2 bay leaves: Infuse a delicate, aromatic layer during slow simmering.
½ cup chopped fresh parsley (plus more for garnish): Provides a fresh, herbaceous lift.
¼ cup chopped fresh green onions (plus more for garnish): Adds crispness and a mild onion flavor.
1½ cups long grain brown or white rice (cooked): The perfect fluffy bed to serve the beans and sausage on.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Red Beans and Rice with Andouille Sausage Recipe

Step 1: Soak the Beans

The secret to perfectly creamy red beans starts long before cooking: soaking. Place your dry red beans in a large bowl or pot, cover them generously with water—about two inches over the beans—and let them soak for at least 8 hours or overnight. This softens them up and cuts down cooking time, resulting in tender beans that soak up flavors with ease.

Step 2: Brown the Andouille Sausages

Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat, then add your sliced andouille sausage. Browning them until both sides have a rich golden crust unlocks that signature smoky, spicy flavor. Stir frequently to prevent burning, and once perfectly browned, set the sausage aside to retain all that delicious richness.

Step 3: Sauté the Vegetables

Next, melt the butter in the same pot to absorb every last bit of sausage flavor. Toss in the diced onions first, cooking until they begin softening and releasing their sweetness. Then add the celery and both red and green bell peppers, letting their colors and crunch shine through as they cook together. A quick stir-in of minced garlic finishes this vibrant vegetable base, filling your kitchen with an irresistible aroma.

Step 4: Stir in Seasonings and Broth

Now it’s time to layer in the fragrant seasonings—salt, oregano, thyme, paprika, cayenne, and freshly ground black pepper. Stir for about a minute to toast the spices lightly, unlocking their full flavor potential. Pour in your vegetable broth and scrape up any browned bits from the pot’s bottom; these add incredible depth and richness to the dish.

Step 5: Add the Beans and Sausage

Drain and rinse your soaked beans, then add them to the pot along with the browned andouille sausage. This is where the magic really begins as all those delicious flavors marry together in one pot, promising something truly special.

Step 6: Simmer

Add the bay leaves and bring the entire mixture to a boil over high heat. Once boiling, reduce to low, cover, and let it simmer gently for 1½ to 2 hours. This slow simmering softens the beans to a creamy texture without falling apart, infusing them with all the smoky, spicy, and herby notes that define this dish. Around 1½ hours in, start checking doneness by gently mashing a couple of beans—the skins should hold but the interiors should be tender and fluffy.

Step 7: Mash the Beans

Once your beans are perfectly cooked, remove and discard the bay leaves. Scoop out a cup of beans to mash separately, then stir them back into your pot. This step thickens the broth, creating that irresistible creamy texture that makes Red Beans and Rice with Andouille Sausage Recipe so deeply satisfying.

Step 8: Adjust Consistency and Seasoning

If the mixture seems too thick, add a splash of water or broth to reach your preferred consistency. Taste carefully and adjust the salt, pepper, and spices to your liking. This is your moment to make this recipe truly your own.

Step 9: Finish and Serve

Stir in the fresh parsley and green onions, letting them cook for another 5 minutes to infuse freshness and vibrant color. Spoon your savory beans and sausage over a bed of fluffy cooked rice, and get ready to indulge in one of the most comforting meals you’ll ever make.

How to Serve Red Beans and Rice with Andouille Sausage Recipe

A close-up view inside a large white pot filled with a soup or stew. The dish has a clear brown broth as the base layer, floating on top are several layers including sliced light brown sausage pieces with smooth texture, small red kidney beans, and diced vegetables like bright green celery and orange carrots scattered throughout. The edges of the pot are light cream colored with some splashes of broth on them. The background features a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a sprinkle of freshly chopped parsley and green onions on top not only enhances the presentation but also adds a bright herbal note that cuts through the richness. For an optional spicy twist, a dash of hot sauce or crushed red pepper flakes makes a perfect finishing touch.

Side Dishes

This dish is so hearty it often stands alone, but if you want to build a truly memorable meal, serve it alongside a crusty French bread or cornbread for dipping. A crisp green salad with a tangy vinaigrette also pairs wonderfully, bringing a refreshing contrast to the smoky beans and sausage.

Creative Ways to Present

For a fun twist, try serving the red beans and andouille over cauliflower rice for a low-carb version or stuff it inside bell pepper halves and bake for a colorful, satisfying one-dish meal. Layering it in bowls with a dollop of sour cream or shredded cheese can also transform this humble dish into a fiesta of flavors and textures.

Make Ahead and Storage

Storing Leftovers

Leftover red beans and sausage is a gift that keeps on giving. Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it rests, making it even tastier the next day.

Freezing

For longer storage, this recipe freezes beautifully. Portion into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. Remember to thaw in the refrigerator overnight before reheating for the best texture.

Reheating

Reheat gently on the stovetop over medium-low heat with a splash of broth or water to keep the beans creamy and prevent drying out. Stir frequently to warm everything evenly. You can also microwave leftovers covered, stopping and stirring every minute or so until heated through.

FAQs

Can I use canned red beans instead of dry beans?

Absolutely! Canned red beans can speed up the process; just rinse them well and add them during the final stages of cooking to warm through without overcooking and losing texture.

What can I substitute for andouille sausage?

If andouille isn’t available, a smoked kielbasa or chorizo sausage works well, adding different but equally delicious smoky, spicy flavors.

Is this recipe spicy?

This Red Beans and Rice with Andouille Sausage Recipe has a gentle heat from cayenne pepper and the sausage, but it’s easily adjustable. Reduce or omit cayenne for a milder version or add extra for a spicy kick.

Can I make this vegetarian?

Yes, simply omit the sausage and use vegetable broth. To add a smoky flavor, consider adding smoked paprika or a splash of liquid smoke, and toss in smoked tofu or mushrooms for texture.

How long does the soaking process take?

Ideally, soak dry red beans for at least 8 hours or overnight. This softens them and helps achieve the perfect tender texture during cooking.

Final Thoughts

This Red Beans and Rice with Andouille Sausage Recipe is a celebration of comfort, flavor, and tradition that’s surprisingly easy to make but incredibly rewarding. Whether you’re feeding hungry family or hosting friends, it’s a dish that invites everyone to slow down, savor the moment, and enjoy the rich taste of home. Give it a try—you’re going to love the way it fills your kitchen and your heart.