Large Batch Red Beans and Rice with Andouille Sausage
- Prep
- 30 min
- Cook
- 2 hr 30 min
- Yield
- 50 servings
- Level
- medium
- Cuisine
- Creole
A traditional Louisiana-style red beans and rice recipe scaled to feed 50 people, featuring smoky andouille sausage and the holy trinity of Creole vegetables. The beans are slow-simmered until creamy and tender, creating a hearty, soul-warming dish perfect for large gatherings, church events, or family reunions. The addition of bacon fat and careful browning of the sausage builds layers of rich, savory flavor that makes this version stand out from simpler preparations.
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Method
10 steps- 1
Soak red beans overnight, then drain and rinse thoroughly
- 2
Heat bacon fat in 50-quart seafood boil pot over medium heat
- 3
Brown andouille sausage in melted bacon fat
- 4
Add onions, bell peppers, celery and garlic, stirring until onions are translucent
- 5
Add water, beans, bay leaves, white pepper and thyme
- 6
Raise heat to medium-high and bring to boil
- 7
Reduce heat, cover and simmer for 2 hours until beans are tender, stirring occasionally
- 8
Smash some beans against pot sides for creaminess
- 9
Remove bay leaves
- 10
Stir in green onions and parsley before serving
Tips
Use a wooden paddle to scrape the bottom while cooking to prevent sticking and burning on the narrow heating element.
If too much liquid remains, boil uncovered for 10-15 minutes to reduce, then simmer 20 minutes more.
Add a bottle of beer with the beans for extra flavor and natural thickening from the yeast.
Good to Know
Refrigerate leftovers up to 4 days or freeze up to 3 months
Can be made 1-2 days ahead, flavors improve with time
Serve over hot white rice with hot sauce on the side
Common Mistakes
Use wooden paddle to scrape bottom continuously to avoid burning
Don't skip soaking beans overnight to ensure even cooking
Remove bay leaves before serving to avoid choking hazard
Substitutions
FAQ
Can I use canned beans instead of dried?
Yes, use about 12-15 cans of kidney beans, add them in the last 30 minutes of cooking to prevent them from breaking down completely.
What if I don't have a 50-quart pot?
Divide recipe in half and use two large Dutch ovens, or make in batches using your largest available pot.
How long will leftovers keep?
Refrigerate up to 4 days or freeze portions for up to 3 months. Reheat gently, adding water if too thick.