Louisiana Red Beans and Rice Recipe

Smoked turkey sausage and red pepper flakes add zip to this saucy, slow-cooked version of the New Orleans classic. For extra heat, add red pepper sauce at the table. —Julia Bushree, Georgetown, Texas

Louisiana Red Beans and Rice Recipe

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  • Prep Time


  • Total Time


  • Servings



  • 4

    cans (16 ounces each) kidney beans, rinsed and drained

  • 1

    can (14-½ ounces) diced tomatoes, undrained

  • 1

    package (14 ounces) smoked turkey sausage, sliced

  • 3

    celery ribs, chopped

  • 1

    large onion, chopped

  • 1

    cup chicken broth

  • 1

    medium green pepper, chopped

  • 1

    small sweet red pepper, chopped

  • 6

    garlic cloves, minced

  • 1

    bay leaf

  • ½

    teaspoon crushed red pepper flakes

  • 2

    green onions, chopped

  • Hot cooked rice


In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 8-10 hours or until vegetables are tender. Stir before serving. Remove bay leaf. Serve with green onions and rice. Yield: 8 servings


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