This classic Southern dish combines red beans, andouille sausage, and creole seasoning for a spicy and flavorful meal. Served over rice, it’s a satisfying and hearty dish that’s perfect for any occasion.
Rinse the red beans under cold water and soak them overnight in a large pot of water. Drain and rinse the beans before using.
In a large Dutch oven or pot, sauté the sliced andouille sausage over medium-high heat until browned and crispy. Remove the sausage with a slotted spoon and set aside.
In the same pot, sauté the onion, bell pepper, and celery until softened and lightly browned, about 5-7 minutes.
Add the minced garlic and sauté for another minute, until fragrant.
Add the soaked red beans to the pot, along with the bay leaves, creole seasoning, thyme, cayenne pepper, salt, and water. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 2-3 hours, or until the beans are tender and the sauce is thickened.
Serve the red beans and sausage over cooked white rice, garnished with chopped green onions and additional creole seasoning if desired.
This classic Southern dish is a spicy and flavorful combination of red beans, andouille sausage, and creole seasoning. Served over rice, it’s a hearty and satisfying meal that’s perfect for any occasion.