Gluten-Free New Orleans Red Beans and Rice

Why You’ll Love This Recipe

• Classic New Orleans flavor with smoky gluten-free andouille and the fragrant trinity of onion, celery, and bell pepper.
• Slow-simmered beans turn silky and creamy without dairy or flour.
• Weeknight-friendly leftovers taste even better the next day.
• 100% gluten-free ingredients and easy swaps for different spice levels.

Grocery List

• Produce: 1 large yellow onion, 1 green bell pepper, 2 celery ribs, 4 garlic cloves, 4 green onions, fresh parsley
• Dairy: None
• Pantry: Dried red kidney beans (1 lb), gluten-free andouille sausage (12 oz), olive oil, gluten-free low-sodium chicken stock, long-grain white rice, smoked paprika, dried thyme, dried oregano, cayenne, bay leaves, kosher salt, black pepper, optional apple cider vinegar or gluten-free hot sauce

Full Ingredients

For the Red Beans

• 1 lb dried red kidney beans, sorted and rinsed (gluten free)
• 12 oz gluten-free andouille sausage, cut into 1/2-inch rounds
• 2 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups)
• 1 green bell pepper, diced (about 1 1/2 cups)
• 2 celery ribs, diced (about 3/4 cup)
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper, more to taste
• 2 bay leaves
• 6 cups gluten-free low-sodium chicken stock (or water)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For the Rice

• 2 cups long-grain white rice, rinsed until water runs clear
• 3 cups water
• 1/2 tsp kosher salt

To Finish and Serve

• 4 green onions (scallions), thinly sliced
• 2 tbsp chopped fresh parsley
• Optional: 1 tsp apple cider vinegar or gluten-free hot sauce, to taste

Step-by-Step Instructions

Step 1: Soak and sort the beans

Spread the dried beans on a sheet pan and remove any debris or split beans. Rinse under cool water. Place beans in a large bowl and cover with at least 2 inches of water. Soak 8–12 hours at room temperature, then drain and rinse. For a quick soak, boil beans in water for 5 minutes, turn off the heat, cover, and rest 45 minutes; drain and rinse.

Step 2: Brown the gluten-free andouille

Heat a large heavy pot or Dutch oven (at least 6 quarts) over medium-high heat. Add the olive oil, then the sliced gluten-free andouille in a single layer. Brown until the edges are deeply caramelized, 5–7 minutes, stirring once or twice. Transfer the sausage to a plate, leaving the flavorful drippings in the pot.

Step 3: Build the trinity and bloom the spices

Add the onion, bell pepper, and celery to the pot. Cook over medium heat until softened and lightly golden, 6–8 minutes, scraping up browned bits. Stir in the garlic, smoked paprika, thyme, oregano, and cayenne; cook 30 seconds until fragrant.

Step 4: Add beans and simmer low and slow

Return the sausage to the pot along with the soaked beans, bay leaves, and 6 cups gluten-free chicken stock (liquid should cover beans by about 1 inch). Bring to a boil, then reduce to low for a gentle simmer around 190–200°F. Partially cover and cook 60 minutes, stirring every 10–15 minutes to prevent sticking and to encourage even cooking.

Step 5: Season and cook until creamy

Stir in 1 tsp kosher salt and 1/2 tsp black pepper. Continue simmering, partially covered, 30–45 minutes more, until the beans are very tender and the liquid is thick and saucy. For extra creaminess, smash about 1 cup of beans against the side of the pot or use an immersion blender for 2–3 one-second pulses. Simmer uncovered 10 minutes if you need to reduce further.

Step 6: Cook the rice

While beans simmer, combine rinsed rice, 3 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce to low, cover, and cook 18 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.

Step 7: Finish and serve

Remove and discard bay leaves. Stir in most of the green onions and the parsley, reserving a little for garnish. Taste and adjust salt, pepper, and heat. For a bright finish, stir in 1 tsp apple cider vinegar or a few dashes of gluten-free hot sauce. Spoon rice into bowls, top with a generous ladle of red beans and sausage, and finish with remaining green onions.

Pro Tips

• Confirm labels: choose gluten-free andouille and gluten-free stock. Watch for wheat-based fillers in sausage and certain broths.
• Gentle simmer is key. A rolling boil can split skins and make beans mealy. Aim for small, steady bubbles.
• Salt timing: adding salt after the first hour keeps seasoning bright while the beans finish softening.
• For deeper smoke, use a smoked gluten-free andouille or add a tiny pinch (1/4 tsp) gluten-free liquid smoke.
• Creaminess control: mash a portion of beans or reduce uncovered to your ideal thickness.

Variations

• Vegetarian/Vegan: Skip the sausage; use gluten-free vegetable stock. Add 8 oz sliced mushrooms and 1 extra tsp smoked paprika for savory depth.
• Slow Cooker: After browning sausage and sautéing aromatics on the stovetop, transfer to a slow cooker with soaked beans, bay leaves, and 6 cups stock. Cook on Low 7–8 hours (or High 4–5 hours), then mash some beans and finish as directed.
• Spicy Creole: Increase cayenne to 1 tsp and finish with gluten-free hot sauce at the table.

Storage & Make-Ahead

Cool beans quickly and refrigerate in airtight containers up to 5 days; rice keeps 4 days. Freeze beans (and rice separately) up to 3 months. Thaw overnight in the fridge. Reheat beans gently on the stovetop with a splash of water or stock until loosened and steamy; add fresh green onions before serving.

Nutrition (per serving)

Approximate: 620 calories; 26 g protein; 88 g carbohydrates; 19 g fat; 13 g fiber; 840 mg sodium. Values vary by sausage and stock brand.