Louisiana Red Beans & Rice

Louisiana Red Beans & Rice

By Uncle Dibbz

Watch the full recipe video here: Louisiana Red Beans & Rice on YouTube

Ingredients

• 1 tablespoon olive oil
• 1 pound andouille sausage, sliced
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 tablespoon Uncle Dibbz King Creole Blend (No Salt)
• 1½ tablespoons Uncle Dibbz Delta Dust Cajun Seasoning
• 1 pound dry red kidney beans, soaked overnight and drained
• 6 cups low-sodium chicken broth
• 1 teaspoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon hot sauce (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon dried thyme (optional)
• Cooked white rice, for serving
• Chopped green onions and parsley, for garnish

Directions

1. Prep the beans: Soak beans overnight in water. Drain before cooking.
2. Brown the sausage: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the andouille sausage and brown until it develops color. Remove and set aside.
3. Sauté the trinity: In the same pot, add onions, bell peppers, and celery. Sauté for 4–5 minutes, then add garlic and cook for another minute.
4. Season & bloom: Stir in King Creole Blend and Delta Dust Cajun Seasoning. Let it cook for about 30 seconds until fragrant.
5. Combine & simmer: Add beans, sausage, chicken broth, Worcestershire sauce, bay leaves, hot sauce, black pepper, and thyme. Bring to a boil, then reduce heat and simmer uncovered for 1½ to 2 hours, stirring occasionally, until beans are tender and the liquid thickens.
6. Finish: Lightly mash a few beans with the back of a spoon for a creamier texture. Taste and adjust seasoning with more Delta Dust or salt if desired.
7. Serve: Spoon over white rice and garnish with green onions and parsley.

Unc’s Tip

For a deeper, smoky flavor, add a smoked turkey leg or ham hock during simmering and remove before serving.

Cook this one slow, serve it warm, and let the flavor tell its own story.