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+ servings
Red Beans & Rice Recipe


Michelle FerrerMichelle Ferrer
This comforting, hearty Creole dish is full of kicking flavor; it can be made vegetarian by using vegetable stock and vegan versions of Andouille, bacon, and Worcestershire sauce.
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Prep Time 2 mins
Cook Time 1 hr 15 mins
Total Time 2 hrs 17 mins
Course Main Dish
Cuisine Creole
Servings 4


  • 1 Tablespoon Extra Virgin Olive Oil
  • 3 slices Bacon sliced
  • 1 medium Onion diced, about 2 cups
  • 1 large green bell pepper diced, about 1 cup
  • 2 large garlic cloves minced
  • 2 stalks celery diced
  • 2 whole bay leaves
  • 4 links Andouille sausage sliced
  • 1 cup dried red kidney beans soaked for 36-48 hours, drained
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon Salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon dried thyme
  • 1 teaspoon worcestershire sauce
  • 5 cups chicken or vegetable broth
  • 3 cups long-grain, buttered rice cooked (see note)
  • diced scallions for garnish


  • Heat the oil in a Dutch oven over medium heat. Add bacon. Once the bacon begins to render, add Andouille and sauté until meat begins to brown, about 5 minutes. Add onions, green pepper, celery, garlic, bay leaves and sauté until onions become translucent, about 5 more minutes.
  • Stir in all spices and Worcestershire sauce for 30 seconds to toast. Add beans and stock; bring to a boil.
  • Continue to cook over medium heat for 1 hour, stirring occasionally. Discard bay leaves.
  • Serve over cooked rice. Garnish with scallions.


Note: 1 cup dried rice yields 3 cups cooked rice; add 1 Tablespoon butter to the cooking pot for buttered rice.
Keyword Louisiana red beans and rice, New orleans cuisine, New Orleans red beans and rice, red beans and rice, St Pete Foodies, St Petersburg Foodies Recipes, Vegetarian
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