{"id":324512,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-24T23:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/louisiana-red-beans-and-rice\/"},"modified":"2024-10-10T10:55:07","modified_gmt":"2024-10-10T15:55:07","slug":"louisiana-red-beans-and-rice","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/louisiana-red-beans-and-rice\/","title":{"rendered":"Louisiana Red Beans and Rice"},"content":{"rendered":"
Louisiana red beans and rice is a classic <\/span>Creole<\/span> dish and a comforting and hearty meal with robust flavors and a rich history. Combining creamy red beans, savory Andouille sausage and aromatic spices over fluffy rice, this dish offers a delightful blend of textures and rich, smoky flavors. Key ingredients like the “<\/span>cajun holy trinity<\/span><\/a>” of onions, bell peppers and celery, along with ham hock, create a deep and savory base. This recipe not only delights the taste buds but also offers health benefits with its <\/span>high-quality protein<\/span> and essential nutrients.\u00a0<\/span><\/p>\n Combine the kidney beans, smoked turkey sausage, tomatoes, celery, onion, green pepper, small sweet red pepper, chicken broth, garlic cloves, bay leaf and crushed red pepper flakes in a 4 or 5 qt slow cooker. Cook, covered, on low for three to four hours, until the vegetables are tender.\u00a0<\/span><\/p>\n Remove the bay leaf and stir well before serving. Serve the dish poured over a bed of cooked rice and garnish with green onions.<\/span><\/p>\n If you happen to have leftovers, store them covered in the refrigerator, for up to three days.<\/span><\/p>\n Freeze the cooled bean mixture in freezer containers. To use, partially thaw in the refrigerator overnight and heat in a saucepan, stirring occasionally. Add broth or water if necessary and serve as directed.<\/span><\/p>\n Yes, you can omit the sausage and use vegetable broth instead of chicken broth. Add smoked paprika or <\/span>liquid smoke<\/span> to maintain a smoky flavor.<\/span><\/p>\n Serve this Louisiana red beans and rice with classic sides like <\/span>cornbread<\/span> or <\/span>collard greens<\/span>. For a more indulgent meal, <\/span>crispy fried chicken<\/span> and <\/span>fluffy biscuits <\/span>are perfect additions. A tangy, <\/span>crunchy coleslaw<\/span> or a refreshing green salad and <\/span>pickled vegetables<\/span>, offer a tart and crisp element. Sweet <\/span>corn on the cob<\/span> or savory<\/span> hush puppies<\/span> enhance the Southern feel of the meal.\u00a0<\/span><\/p>\n Yes, you can easily make Louisiana Red Beans and Rice without a slow cooker using a stovetop method. Start by soaking the dried red kidney beans overnight, then drain and rinse them. In a large pot or Dutch oven, saut\u00e9 smoked turkey sausage until browned, then add chopped onion, bell pepper, celery and garlic, cooking until softened. Return the sausage to the pot, add the beans, bay leaf, crushed red pepper flakes and broth, and bring to a boil. Reduce the heat and let it simmer gently for two to three hours until the beans are tender, adding more broth if needed. Season with salt and pepper, and for a creamier texture, mash some of the beans. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":" Smoked turkey sausage and red pepper flakes add zip to this saucy, slow-cooked version of Louisiana red beans and rice. For extra heat, add red pepper sauce at the table. \u2014Julia Bushree, Georgetown, Texas<\/p>\n","protected":false},"author":7061,"featured_media":2064667,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,306879,305378,304328,305271,304292,305487,304343,303966,304988,303887,306848,306894,305020,304268,307307,305374,324623,307559,304078,306794,303883,304353],"categories-v2":[308623,309854,309386,308988,308319,308984,308481,309216,308305,310796,308993,308495,308935,308478,309603,309871,308960,259483,310342,309381,309177,310541,308698,309004,313023,308476,309005],"coauthors":[343386],"recommended_recipes":[{"post_title":"Classic Red Beans N Rice","post_link":"\/recipes\/classic-red-beans-n-rice\/","post_image":"\/wp-content\/uploads\/2018\/01\/Classic-Red-Beans-N-Rice_EXPS_CIMZ19_13610_E09_05_4b.jpg"},{"post_title":"Black Beans and 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Beans","post_link":"\/recipes\/southern-green-beans\/","post_image":"\/wp-content\/uploads\/2025\/01\/Southern-Green-Beans_EXPS_TOHD24_164617_JuliaHartbeck_4.jpg"},{"post_title":"Quick Red Beans and Rice","post_link":"\/recipes\/quick-red-beans-and-rice\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Black Beans with Bell Peppers & Rice","post_link":"\/recipes\/black-beans-with-bell-peppers-rice\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps97271_SD153208A08_08_3b-10.jpg"},{"post_title":"Salsa Red Beans 'n' Rice","post_link":"\/recipes\/salsa-red-beans-n-rice\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22346_TH10389D20C.jpg"},{"post_title":"Dutch Oven Red Beans and Rice","post_link":"\/recipes\/dutch-oven-red-beans-and-rice\/","post_image":"\/wp-content\/uploads\/2020\/04\/One-Pot-Red-Beans-and-Rice_EXPS_TOHAS20_245145_F04_10_2b_home.jpg"},{"post_title":"Red Beans and Rice with Turkey Sausage","post_link":"\/recipes\/red-beans-and-rice-with-turkey-sausage\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Ham and Red Beans","post_link":"\/recipes\/ham-and-red-beans\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Black Beans with Brown Rice","post_link":"\/recipes\/black-beans-with-brown-rice\/","post_image":"\/wp-content\/uploads\/2018\/01\/Black-Beans-with-Brown-Rice_exps48959_THHC1997841C07_20_4bC_RMS.jpg"},{"post_title":"Beans and Rice Dinner","post_link":"\/recipes\/beans-and-rice-dinner\/","post_image":"\/wp-content\/uploads\/2018\/01\/Mexican-Beans-and-Rice_exps82215_THHC1998108A03_22_3bC_RMS-2.jpg"},{"post_title":"Easy Black Beans and Rice","post_link":"\/recipes\/black-beans-and-rice-2\/","post_image":"\/wp-content\/uploads\/2024\/10\/Easy-Black-Beans-and-Rice_EXPS_TOHD24_277460_EricKleinberg_5.jpg"},{"post_title":"The Best Recipes from 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Rice","datePublished":"2018-01-01","dateModified":"2024-10-10","prepTime":"PT20M","cookTime":"PT03H00M","totalTime":"PT03H20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_49359_KristinaVanni_6-1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Smoked turkey sausage and red pepper flakes add zip to this saucy, slow-cooked version of Louisiana red beans and rice. For extra heat, add red pepper sauce at the table. \u2014Julia Bushree, Georgetown, Texas","recipeIngredient":["4 cans (16 ounces each) kidney beans, rinsed and drained","1 can (14-1\/2 ounces) diced tomatoes, undrained","1 package (14 ounces) smoked turkey sausage, sliced","3 celery ribs, chopped","1 large onion, chopped","1 cup chicken broth","1 medium green pepper, chopped","1 small sweet red pepper, chopped","6 garlic cloves, minced","1 bay leaf","1\/2 teaspoon crushed red pepper flakes","2 green onions, chopped","Hot cooked rice"],"recipeInstructions":[{"@type":"HowToStep","name":"Slow-cook ingredients","text":"Combine the kidney beans, smoked turkey sausage, tomatoes, celery, onion, green pepper, small sweet red pepper, chicken broth, garlic cloves, bay leaf and crushed red pepper flakes in a 4 or 5 qt slow cooker. Cook, covered, on low for three to four hours, until the vegetables are tender.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Louisiana-Red-Beans-and-Rice_TOHD24_49359_KristinaVanni_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Serve","text":"Remove the bay leaf and stir well before serving. Serve the dish poured over a bed of cooked rice and garnish with green onions.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Louisiana-Red-Beans-and-Rice_TOHD24_49359_KristinaVanni_3.jpg?fit=700,1024"}],"recipeYield":"8 servings (2 quarts)","author":[{"@type":"Person","name":"Lauren Paige Richeson"}],"nutrition":{"@type":"NutritionInformation","calories":" 291 calories","fatContent":"3g fat (1g saturated fat)","cholesterolContent":"32mg cholesterol","sodiumContent":"1070mg sodium","carbohydrateContent":"44g carbohydrate (8g sugars","fiberContent":"13g fiber)","proteinContent":"24g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.4736843,"reviewCount":19,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Cajun","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pschube"},"reviewBody":"I added 1 1\/2 tsp creole seasoning and used 1 can each kidney beans, black beans and great northern beans. Served with garlic mashed potatoes instead of rice. Nice dinner.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-10-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sues2u2"},"reviewBody":"My husband & I loved this version although I used New Orleans Andeloue (sp) style sausage. It was so delicious that I cook it once a month & make extras to freeze.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pixie9999"},"reviewBody":"Had zero flavor. The sausage get too overcooked and soft and looses all its great flavor. Had to add so much extra spices and salt so I had to give a low star review. will try a more authentic recipe next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-08-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"glynnka"},"reviewBody":"Very good. The only change I will make next time is to substitute uncooked rice for one can of beans. That would make the meal a one pot wonder.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DeliciouslyResourceful_Gina"},"reviewBody":"It was tasty, but I made a few changes: 3 cans of beans instead of 4, 1 extra pepper, and added about a teaspoon of Cajun seasoning for extra flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Vinnie's Mom","givenName":"Vinnie's","familyName":"Mom"},"reviewBody":"Excellent! This recipe couldn't be easier and it is delicious! Leftovers freeze well for an encore quick dinner.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kzreese"},"reviewBody":"Received major compliments from my husband his friends. Very hearty. Start this in the morning before I leave for work and come home to dinner. Love this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-08-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ssstome"},"reviewBody":"It is good, however not a substitute for the real thing. Traditional red beans and rice blends the beans more and the flavors merge more evenly. Beans did not get soft enough for me and we did add out own heat to give it the spicy flavor it needed. Also, not enough meat, should use 2 packages of sausage not the 1.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-09-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gypsymal"},"reviewBody":"I made this last night for dinner and it was great. Yes I will make it again. No change is necessary.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"scotland1"},"reviewBody":"Good. I omitted the green peppers, sweet red peppers and the crushed red peppers.Tasted very good. This is a keeper for me.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rachellestratton"},"reviewBody":"I used regular sausage","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"robbinthornton"},"reviewBody":"Big hit with whole family. Saute'd vegetables and decreased cooking time to 4 hours. Tossed in some fresh parsley and thyme...yum!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-09-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TMGLENN"},"reviewBody":"The spices and everything worked great, ut in agreeance with ssstome the beans or no where near as soft as they could or should be. Here it is 8p and I started the pot at 10:30 and its not ready :( due to the beans.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kobenkyla"},"reviewBody":"My family loves this dish. I serve it over brown rice to make it a little more healthy and because white rice seems to soft. it gets mushy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TJ_Cooks"},"reviewBody":"My daughter LOVES this one too! I've made a few times and it gets devoured EVERY TIME!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MargaretJoy"},"reviewBody":"so delicious . . . I used turkey sausage. The flavor is soooo good after simmering all day","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dpie06"},"reviewBody":"great dinner. Its a comforting dish.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KatrinaTmt"},"reviewBody":"We like this a lot! I make a mild version of it and even my two young daughters like it. I use brown rice and I think most times I put a little extra sausage in it to make it a little heartier. I've made it two or three times and it's been delicious every time. I also mix the rice in and let it absorb some of the flavor for awhile at the end, and it's even better when we eat the leftovers.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TheDix"},"reviewBody":"This is delicious! I could only find smoked pork sausage. Wonderful blend of flavors.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"49359","romance_copy_dek":"Smoked turkey sausage and red pepper flakes add zip to this saucy, slow-cooked version of Louisiana red beans and rice. 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Cook: 3 hours","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 servings (2 quarts).","DigitalTitle":"Louisiana Red Beans and Rice","SubmittedTitle":"Lousiana Red Beans and Rice","RecipeTypeId":1,"AverageRating":4.47,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_SCBZ18_49359_C07_10_2b.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":180,"TotalTimeInMinutes":200,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Louisiana Red Beans & Rice","OriginalSourceProject":"Louisiana Red Beans & Rice","ContestPlacement":"Runner-Up","Trailer":null,"Metadescription":"This recipe for Louisiana red beans and rice is so much heartier than it sounds with its ham, chicken, sausage, shrimp and veggies galore.","AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"Smoked turkey sausage and red pepper flakes add zip to this saucy, slow-cooked version of Louisiana red beans and rice. For extra heat, add red pepper sauce at the table. \u2014Julia Bushree, Georgetown, Texas","FreezerDirections":"Discard bay leaf and freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Serve as directed.","FreezerDirectionsTitle":"Can you freeze Louisiana Red Beans and Rice?","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low until vegetables are tender, 3-4 hours. ","SequenceNo":1},{"Direction":" Stir before serving. Remove bay leaf. Serve with green onions and rice.","SequenceNo":2}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Freezer-Friendly","ID":304343},{"Name":"Winning Recipes","ID":304353},{"Name":"Cuisines","ID":305271},{"Name":"Cajun","ID":305378},{"Name":"North America","ID":305374},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Stews","ID":306794},{"Name":"Gear","ID":303966},{"Name":"Appliances","ID":304032},{"Name":"Slow Cooker","ID":304078},{"Name":"Health & Wellness","ID":304988},{"Name":"Low-Fat","ID":305020},{"Name":"Ingredients","ID":306848},{"Name":"Beans & Legumes","ID":306879},{"Name":"Kidney Beans","ID":306894},{"Name":"Meat & Poultry","ID":307307},{"Name":"Rice & Grains","ID":307559},{"Name":"Meal Types","ID":304268},{"Name":"Dinner","ID":304292},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":15,"NutritionalAnalyisParagraph":"1 cup (calculated without rice): 291 calories, 3g fat (1g saturated fat), 32mg cholesterol, 1070mg sodium, 44g carbohydrate (8g sugars, 13g fiber), 24g protein. ","NoOfRatings":19,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/EXPS_TOHD24_49359_KristinaVanni_6.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/EXPS_TOHD24_49359_KristinaVanni_6.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Louisiana Red Beans and Rice Tips","TipText":"Ingredients for Louisiana Red Beans and Rice<\/strong><\/h2>\n
KRISTINA V\u00c4NNI for Taste Recipes<\/span><\/span><\/p>\n
\n
Directions<\/h2>\n
Step 1: Slow-cook ingredients<\/h3>\n
KRISTINA V\u00c4NNI for Taste Recipes<\/span><\/span><\/p>\n
Step 2: Serve<\/strong><\/h3>\n
KRISTINA V\u00c4NNI for Taste Recipes<\/span><\/span><\/p>\n
KRISTINA V\u00c4NNI for Taste Recipes<\/span><\/span><\/p>\n
Louisiana Red Beans and Rice Variations<\/h2>\n
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How do you store leftover Louisiana red beans and rice?<\/h2>\n
Can you freeze Louisiana red beans and rice?<\/h2>\n
Louisiana Red Beans and Rice Tips<\/h2>\n
KRISTINA V\u00c4NNI for Taste Recipes<\/span><\/span><\/p>\n
Can I make Louisiana Red Beans and Rice vegetarian or vegan?<\/h3>\n
What can you serve with Louisiana Red Beans and Rice?<\/h3>\n
Can you make Louisiana red beans and rice without a slow cooker?<\/h3>\n
Can you use red beans instead of kidney beans to make this recipe? <\/h3>If you'd like, you can easily swap in canned red beans for the kidney beans (hey, they're even in the recipe title). And if you want to used dried beans instead of canned, here's an easy guide to soaking dried beans<\/a>. Have extra beans? Here's a set of recipes that use dried beans<\/a>.
How can you make Louisiana red beans and rice spicy? <\/h3>
How should you store leftover Louisiana red beans and rice?<\/h3>