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Louisiana Red Beans And Rice

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Louisiana Red Beans And Rice
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Makes: 8 servings adjust
Super good recipe for Red Beans and Rice. Has a kick but not too spicy.

Note: Original recipe calls for 1 pound andouille sausage, sliced but I substitute 2 pounds turkey polish sausage. By all means use the andouille for a spicier (and more authentic) dish.



  • 1 pound Red Beans, dry

Step 1

Rinse beans, and then soak in a large pot of water overnight. OR place beans in a large pot and add enough water to cover beans by an inch or so. Bring to a boil. Remove from heat; cover and let sit for an hour. Drain.


  • 14 cup Olive Oil
  • 1 large Onion, chopped
  • 1 large Green Bell Pepper, chopped
  • 2 tablespoons Garlic, minced or pressed
  • 2 stalks Celery, chopped

Step 2

In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil until onions are translucent.


  • 6 cups Water

Step 3

Drain the beans and add the 6 cups of fresh water.

Step 4

Stir cooked vegetables into bean pot.


  • 2 Dried Whole Bay Leaves
  • 14 teaspoon Cayenne Pepper
  • 1 teaspoon Dried Thyme
  • 14 teaspoon Dried Ground Sage
  • 1 tablespoon Dried Parsley
  • 1 teaspoon Cajun Seasoning

Step 5

Add bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer, partially covered, for 2 1/2 hours, stirring occasionally.


  • 2 pounds Turkey Polish Sausage

Step 6

While beans are simmering, slice sausage into 1/4 to 1/2-inch slices. Place into a large, non-stick skillet. Saute over medium to medium-high heat until browned a bit.


  • 1 tablespoon Beef Soup Base, better than bouillon brand preferred

Step 7

When beans are done simmering, stir the sausage into the bean pot along with 1 heaping tablespoon of Beef Base. Stir to combine and continue simmering, uncovered for 30-40 minutes.


  • Salt and Pepper, to taste

Step 8

Season with salt and pepper to taste. Serve over cooked white rice with hot sauce, if desired. NOTE: Wait until the end to correct salt because the sausage and beef soup base itself contains quite a bit. I usually do not need any additional salt.
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