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easy red beans and rice in a bowl

Easy Red Beans and Rice with Sausage

Easy red beans and rice made New Orleans style w/ beans soaked overnight, seasoned w/ the Cajun Trinity, & simmered to a creamy deliciousness.
Prep Time: 5 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 35 minutes
Course: Main Course
Cuisine: Cajun, southern
Servings: 8 people
Calories: 298kcal
Author: Marwin Brown


  • 1 pound red kidney beans
  • 1 tablespoon vegetable oil
  • 1 pound cooked chicken andouille sausage cut into 1/2-inch chunks
  • 1 large onion finely chopped
  • 1 green bell pepper stemmed, seeded, and finely chopped
  • 4 ribs celery finely chopped
  • 4 cloves garlic minced
  • 1 teaspoon ground cayenne pepper
  • 2 tbsp smoked sweet paprika
  • 1/2 tablespoon ground sage
  • Freshly ground black pepper
  • 1 tbsp dried oregano
  • Kosher salt
  • Smoked turkey parts necks, wings, butt
  • 3-4 sprigs fresh thyme
  • 2-3 bay leaves
  • Cooked white rice for serving


  • Place beans in a pot of salted cold water (add a few tbsp of kosher salt and let dissolve) and cover. Set aside at room temperature overnight. Drain and rinse
  • In a large Dutch oven, heat oil over medium-high heat. Add sausage and cook, stirring, until lightly browned, about 5 minutes. Remove sausage to a napkin covered bowl and let drain.
  • Add onion, bell pepper, and celery to the pot cooking in the rendered sausage grease. Add additional vegetable oil if needed.
  • Season as you go with salt, pepper and paprika cooking and stirring, until vegetables have softened, about 4-5 minutes.
  • Add garlic and cook, stirring for about a minute.
  • Add cayenne, sage, black pepper and more paprika. Cook, stirring, until fragrant, about 30 seconds.
  • Add sausage, beans, smoked turkey, thyme, oregano, bay leaves and enough water to cover by about 2 inches Bring to a boil and reduce to a bare simmer. Cover and cook until beans are completely tender about 3 hours. Check every 1/2 hour after the first two hours for tenderness. After an hour of cooking add more seasoning (paprika, salt, pepper)
  • Remove lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 30 minutes.
  • If beans start to look dry before they’re done, then add water and continue simmering. Discard bay leaves and thyme stems. Serve red beans over steamed white rice.


Calories: 298kcal | Carbohydrates: 17g | Protein: 16g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 512mg | Potassium: 505mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1090IU | Vitamin C: 15.3mg | Calcium: 48mg | Iron: 3.2mg
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