Creamy Creole Red Beans with Sausage
There’s nothing like a pot of slow-simmered Creole red beans bubbling away on the stove. This version is rich, smoky, and full of Louisiana flavor, loaded with sausage, hot links, tasso, fresh vegetables, and plenty of seasoning. The beans cook down into a creamy, velvety pot of goodness that tastes like it’s been passed down through generations.
Whether you’re making this for a Sunday supper or meal prepping for the week, these red beans come out thick, hearty, and absolutely soul-warming. Serve them over fluffy white rice and you’ve got a classic Louisiana plate.
What You Need to Make Creole Red Beans
Meats
- Smoked or andouille sausage
- Hot sausage
- Smoked tasso
Beans & Liquid
- Dried red beans
- Water
- Better Than Bouillon (ham or chicken base)
Vegetables & Aromatics
- Onion
- Green bell pepper
- Celery
- Green onions
- Garlic
Seasonings
- One Pot Mama Creole Trinity & Herb seasoning
- Salt and pepper
To Serve
- Cooked white rice
How to Make Creole Red Beans and Rice
1
Brown the meats
Heat a drizzle of olive oil in a large Dutch oven. Add the smoked sausage, hot sausage, and tasso. Cook until browned and caramelized, this builds the base flavor.
2
Cook the trinity
Add onion, bell pepper, celery, and green onions. Stir in minced garlic. Sauté for 5–7 minutes until the vegetables soften and smell incredible. Season with 1 tablespoon of Creole Trinity & Herb.
3
Add beans and liquid
Pour in the rinsed red beans, water, and a hefty spoon of Better Than Bouillon. Add the remaining Creole seasoning plus a pinch of salt and pepper. Stir well.
4
Simmer low and slow
Cover and cook for 3½ hours, stirring occasionally. If the beans get too thick before they’re tender, add a splash of water to loosen them.
5
Serve
Spoon the creamy red beans over cooked white rice. Top with more green onions if you like a little extra freshness.
Creole Red Beans with Sausage and Tasso
Ingredients
- 1 lb dried red beans rinsed well (no soaking needed)
- 1 lb smoked or andouille sausage sliced
- 1 lb hot sausage sliced
- 1 package smoked tasso chopped
- Dash of olive oil
- 1 onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 4 green onions sliced
- 1 Tbsp minced garlic
- 3 Tbsp One Pot Mama Creole Trinity & Herb seasoning divided
- 1 hefty Tbsp Better Than Bouillon chicken or ham base
- 4 cups water
- Salt & pepper to taste
- Cooked white rice for serving
Instructions
Brown the meats
- In a large Dutch oven, heat a drizzle of olive oil. Add the smoked sausage, hot sausage, and tasso. Cook until browned and caramelized on the bottom.
Sauté the trinity
- Add onion, bell pepper, celery, and green onions. Stir in minced garlic. Cook until the vegetables are tender and fragrant, about 5–7 minutes.
- Season with 1 Tbsp of Creole Trinity & Herb.
Add beans + liquid
- Stir in the rinsed beans, 4 cups water, and Better Than Bouillon.
- Add 1–2 Tbsp more Creole Trinity & Herb, plus a pinch of salt and pepper.
Simmer low & slow
- Cover and cook 3 ½ hours, stirring occasionally. Add a splash more water if the beans get too thick.
Serve
- Spoon the creamy beans over fluffy white rice. Garnish with extra green onions if you’re feeling fancy.
