These New Orleans style red beans are full of flavor from spices, chicken, and andouille sausage, all coated in a velvety smooth sauce.
This post contains affiliate links; this means if you purchase an item linked, I may receive a small commission at no extra cost to you. Click here to learn more about my disclosure policy.
Something about the colder weather makes me desperate for soups, stews, and comfort food of all shapes and forms. This hearty meal works great for weeknight dinners, meal prep, or a rainy weekend lunch.
Served with a scoop of white rice, a drizzle of my favorite hot sauce, and fresh green onions, I’ve definitely contemplated enjoying it for breakfast a time or two.
New Orleans Flavor
This dish, originated in New Orleans, is something truly special. I am always on the lookout for it at local restaurants, but here in the northwest it’s been a challenge to find.
The Louisiana inspired spices paired with both chicken and sausage, plus a blend of red beans is about as authentic as it gets in this pacific northwestern kitchen.
Here are a couple tips for these New Orleans style red beans I learned in testing this classic recipe:
- Cook everything in the same pot. If you already follow Diane, you’ve seen her epic cooking stories. She always encourages cooking in the same pan/pot to develop flavor.
- Sear the protein first! Again, this site adds depth of flavor to the dish as a whole. It also creates a nice crispy texture to the sausage and chicken.
- Purée some of the beans and broth. You could skip this step if you’re in a hurry, but it’s what gives this dish that creamy smooth sauce that’s basically the best part.