Authentic, No Shortcuts, Louisiana Red Beans and Rice

Flip it!

I live in Louisiana and have never attempted to make red beans..this recipe tasted so good and just like all the red bean recipes here in Louisiana! Next time I would cut the water back to 9 cups, it was a little thin but the next day it thickened up. I also would not cook te sausage ahead of time and just put in the crock pot and it will cook up in there. I added just a little cajun seasoning for an extra kick!

This is really a pretty good recipe. I adjusted the spices to suit my families taste, and made a couple of substitutions due to location and price. I subbed hot sausage (from Hillshire Farms) for the andouille sausage, and I used ham boullion instead of a ham hock. My only thing is that in the slow cooker the thing would not thicken- so I ended up pouring it into a pan and simmering for about 20 minutes to reduce the liquid. Next time I’ll just use less liquid- probably more like 7-8 cups of water. Over all though it is a really tasty recipe that is pretty forgiving when it comes to adjusting here and there for your own taste.

I have been looking for a real red beans and rice recipe ever since I visited New Orleans a couple months ago. This is the closest I have found to what I had there. I liked it much more the second day. Next time I will make it a day before I want to eat it. I also had to add more spice (cayenne pepper) to get the heat my family likes. Other than that, this is an excellent recipe that I will definitely make again!


1 pound dried red beans, soaked overnight

10 cups water

1 pound andouille sausage, sliced into rounds

1 large sweet onion, chopped

1 green bell pepper, chopped

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