Red Beans and Rice with Sausage

Red Beans and Rice with Sausage

Red beans and rice with sausage is a traditional dish that symbolizes Louisiana cuisine. Historically made on wash day or Monday this was an economical dish that would cook all day and use ingredients that were readily available. My family loves this recipe, and it’s best when left to simmer for hours before eating.


red beans and rice with sausage in a large white bowl with a formed cup of rice in the middle with fresh pepper and parsley garnish

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Prep the dried beans:

Rinse the beans and pick out any that may be broken or not look all that great.

dried red beans that have been soaked overnight in a metal collander

Prepare the red beans and rice:

Dice 1/2 pound of bacon, jowl bacon, or ham then add to large saute pan to brown. Cook for about 7 minutes or until lightly browned. While you are waiting…

diced jowl bacon on wooden cutting board

Red beans and rice with sausage uses what is referred to as the ‘Holy Trinity’ of Cajun cooking. Green pepper, celery, and onion often form the base of many dishes like this or gumbo and jambalaya. Dice two each of green peppers and onion. Slice four celery stalks.

After the bacon is done browning remove from pan, and add the prepared vegetables to the pan, and saute until softened about 7-10 minutes.

diced green peppers and onions with sliced celery on a wooden cutting board

Add all the cooked vegetables and bacon to a large pot.

diced bacon and vegetables in pan

Turn on medium heat, and add two heaping tablespoon’s of minced garlic. Saute for 30 seconds or until fragrant. Add four cups of unsalted chicken broth, the bay leaves, cayenne pepper, black pepper, white pepper, ground thyme, parsley, oregano, and seasoned salt.

Slice two pounds of smoked sausage of your choice, and then add enough water to cover the stew.

cooked sausage with green peppers, onions, and celery in pan

Cook the red beans with rice:

Bring to a boil then turn the pot down to a simmer. Simmer for two hours. If desired while cooking you can smash about 1/2 cup of beans to make a more creamy stew. Once done serve over rice, and enjoy! Can be served immediately or kept in an airtight container for up to one week.

red beans and rice with sausage in a large white bowl with a formed cup of rice in the middle with fresh pepper and parsley garnish

If you enjoyed this you might like Instant Pot Siroin Tips with Mushroom Gravy, Classic Chicken Pot Pie, or Extra Cheesy Taco Casserole!

red beans and rice with sausage in a large white bowl with a formed cup of rice in the middle with fresh pepper and parsley garnish

Red Beans and Rice with Sausage

A traditional wash day meal that is easy to make with economical ingredients, and tastes even better the next day! Red Beans and Rice with Sausage makes a great weekend meal with some great weeknight leftovers! Packed with red beans, green peppers, celery, and onions with loads of bacon this cooks into a wonderful stew with smoked sausage that the whole family will love and ask for again and again! 
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Course: Main Course
Cuisine: American
Keyword: main course, red beans and rice, sausage with red beans, sunday dinner
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 12 servings
Calories: 462kcal
Author: Tina


  • 1 pound dried small red beans soaked overnight, rinsed, and picked
  • 1/2 pound bacon can sub ham or jowl bacon
  • 2 green peppers diced
  • 2 onions diced
  • 4 celery stalks sliced
  • 2 pounds smoked sausage
  • 4 cups unsalted chicken broth
  • 2 bay leaves
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp white pepper
  • 1 1/2 tsp ground thyme
  • 1 tbsp parsley
  • 2 tbsp oregano
  • 1/2 tsp seasoned salt or Creole seasoning
  • 2 cups water or enough to cover stew


  • Soak beans in enough water to cover with a couple inches above the beans overnight or a minimum of eight hours. Drain, and rinse the beans in a collander the next morning. Pick out any undesirable looking beans.
  • Dice bacon, jowl bacon, or ham into cubes. Saute on medium heat until crispy. Remove from pan.
  • Dice the green pepper and onion. Slice the celery. Add to the pan, and saute until softened. 
  • Add the bacon and cooked vegetables to a large stew pot (at least 8-quart), and  the remaining ingredients. Bring the pot to a boil. Cover and then reduce to a simmer for two hours. If desired, mash about 1/2 cup of beans to give the stew a creamier consistency. 
  • Serve with rice or alone immediately, or refrigerate for up to one week. Makes a great heat it up, and eat it up meal for leftovers! 


*Note: Nutrition values do not include serving with rice. This must be calculated separately depending on what is used.


Serving: 1serving | Calories: 462kcal | Carbohydrates: 29g | Protein: 22g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 66mg | Sodium: 896mg | Potassium: 840mg | Fiber: 6g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 19.6mg | Calcium: 64mg | Iron: 4.2mg
Tried this recipe?Mention @MondayisMeatloaf or tag #mondayismeatloaf! I would love to see your amazing creations!

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