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So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and smoky andouille sausage.
I kind of have a thing for Louisiana.
I don’t know if it’s all the beignets and the powdered sugar I leave on my pants or if it’s the classic red beans and rice but I keep returning to this state.
I mean, we just got back last week and I’m ready for another trip back!
But until then, I’ll be making the creamiest red beans and rice on the daily.
I’ve done a ton of research and development for this, eating so much red beans and rice every trip to make sure I perfect this for you guys.
Now I really like letting my beans simmer with the andouille sausage (instead of adding it in at the very end) so that it soaks up all the smoky flavors. When ready to serve, be sure to mash up about 1 cup of the softened beans off to the side of the pot – this makes the broth incredibly thick and creamy.
Serve with a scoop of rice, garnished with parsley, and maybe some extra sausage on top. That can’t hurt too much, right?
I recommend using spicy andouille sausage but you can substitute any smoked sausage to your liking.
The spice level can be made mild by using mild andouille sausage and omitting the hot sauce.
You can serve this with buttermilk cornbread, biscuits, creamed corn, or zucchini fritters.
Yes! You can freeze the leftovers without the rice (or else they will get mushy) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked rice when serving.
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