Red Beans and Sausage ingredients on an olive wood cutting board
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Red Beans and Sausage with Rice

One of my favorite meals that remind me of home, family, and love. Creamy red beans with a bit of spice that can only have been created in a tiny Kitchen in New Orleans.
Prep Time3 hrs
Cook Time3 hrs
Course: Main Course
Cuisine: Cajun and Creole
Keyword: New Orleans cuisine, New Orleans food, red beans, rice, sausage
Author: Christy Irene


  • 3 cups of Camelia red beans
  • 16 cups water divided (8 cups for initial cooking, 4 cups to be added after an hour of cooking)
  • 3 links cajun sausage
  • 1 medium onion chopped
  • 1 whole jalapeno seeded and chopped
  • 1 whole red bell pepper seeded and chopped
  • 2 shoots green onion chopped
  • 2 stalks celery chopped
  • 4 cloves garlic crushed
  • 1/4 cup fresh parsley chopped
  • 3 tbsp Tony Chachere's Creole Seasoning
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 1 1/2 tsp cayenne powder or to taste
  • 2 leaves bay leaf
  • salt and pepper to taste


  • Rinse the red beans
  • Allow red beans to soak in water for 2 hours or overnight
  • Drain red beans, add 8 cups of water and cook on medium high heat for 1 hour
  • After the hour has passed, add onion, jalapeƱo, red bell pepper, celery, garlic, and green onion.
  • You will need to add another 4 cups of water as the beans have absorbed the water and your do not want them to stick.
  • Cook for 30 minutes on medium heat.
  • While beans are cooking with the vegetables, cook down sausage in a skillet for 5-8 minutes.
  • Drain sausage and add to pot of red beans.
  • Add spices (Tony Chachere's Creole Seasoning, onion powder, garlic powder, salt, pepper, cayenne pepper) and stir.
  • Cook for another 30 minutes.
  • Serve with Rice and enjoy!