Red Beans and Rice With Andouille Sausage

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“In ‘Paula Deen’s Southern Cooking Bible’”
3hrs 15mins

Ingredients Nutrition


  1. In a large pot or Dutch oven, heat the fat over med-high heat.
  2. Add the sausage and cook until golden, 5-7 minutes.
  3. Add the onion, bell pepper, celery, and garlic.
  4. Cook, stirring, until softened, 5-7 minutes.
  5. Stir in the cumin and thyme and cook for 1 minute.
  6. Add the beans, salt, hot sauce, bay leaves, and enough water to cover the beans by 2 inches.
  7. Bring the mixture to a boil.
  8. Immediately decrease heat to a simmer, cover, and cook for 1 ½ hours.
  9. Uncover and simmer until the beans are tender and the sauce has thickened, 30-45 minutes, adding more water if necessary.
  10. Remove and discard the bay leaves.
  11. Serve over rice, topped with scallions.
  12. Garnish with parsley.

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