I’m an adventurous eater.: I like a lot of different cuisines, and southern food is no exception. This is one of my favorite Southern recipes to make at home—classic red beans and Andouille sausage. It’s a popular dish in the South all year, but I love celebrating Mardi Gras with it. Try this one with some homemade cornbread slathered in honey. They’re an impeccable pair! 

What is Andouille sausage, anyway?

Red beans, Creole seasoning, and, of course, that special New Orleans sausage: Andouille. But what exactly is Andouille sausage? A staple ingredient in Creole cooking, Andouille sausage in the United States began with French settlers who brought their sausage-making techniques to Louisiana in the 1700s. The French version was made with pig chitterlings, tripe, onions, and wine. It has a grayish color and, as you can guess from the ingredients, a distinctive odor.
Thankfully, Southern recipes were adapted over time to incorporate local ingredients, resulting in a distinctly Creole Andouille sausage: Robust, smoky, and totally unique. Traditionally, the meat is heavily spiced and smoked over pecan wood and sugar cane, giving it a flavor profile so rich that this sausage is not only considered a protein but also a seasoning for the dish! Andouille sausage is a key ingredient in well-loved dishes like gumbo and jambalaya.

Should I use canned beans or dry beans?

Ahh, the great debate. Canned beans might be easier, but I always use dry beans for this recipe. Cooking the beans from scratch makes a big difference in flavor and texture. The only caveat is that you have to think a little bit ahead. The beans will need to soak overnight before you start cooking. This soak makes the beans more digestible and softens them, so they take less time to cook with all the other ingredients.

Want more Mardi Gras recipes? I’ve got you covered!

Mardi Gras, also known affectionately as "Fat Tuesday,” is the last big fling before Lent on the Catholic calendar. Get it while you can, right? Make sure to sign up for my newsletter this month to get a list of all my favorite Mardi Gras recipes! 

Mary’s Mardi Gras Red beans and Andouille Sausage Recipe

Mary’s Mardi Gras Red beans and Andouille Sausage Recipe

The foods served at Mardi Gras are typically rich, hearty, and super flavorful. This recipe for red beans and sausage will satisfy your cravings for Southern food right in your own kitchen!


  • 1 pound dried red beans
  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • ½ cup chopped celery
  • ½ cup chopped red or green bell pepper
  • 2 garlic cloves, finely minced
  • 1 pound Andouille sausage, cut into ½-inch pieces
  • 3 cups chicken stock
  • 4 cups water
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce (you may want to start with less, depending on your tastebuds!)
  • 1 teaspoon Creole seasoning
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper


  1. The night before you plan to make the recipe, start soaking the beans in cold water. Put the dry beans in a large bowl and cover generously with water. The beans will expand as they absorb the water, so make sure to have a couple inches of water on top. Let them sit on your counter overnight.
  2. To prepare the recipe: In a large pot, heat the olive oil over medium heat. Add the onions, celery, and bell peppers. Cook for 10 to 12 minutes, stirring now and then, until the onions begin to caramelize.
  3. Now it’s time to add the sausage. Add the sausage pieces and cook until the sausage begins to brown (about 4 to 5 minutes). Add the garlic and cook for 1 minute, stirring often to make sure the garlic doesn’t burn.
  4. Add the chicken stock, water, Worcestershire sauce, hot sauce, Creole seasoning, salt, and pepper. Stir to combine.
  5. Drain the beans and add them to the pot with your other ingredients. Bring the liquid to a boil, then turn the heat down to low. Cover the pot with a lid and cook on low for 1 to 1 ¼ hours, or until the beans are tender and the liquid has thickened. Taste the beans for doneness, and adjust the salt and pepper to taste.
  6. When the beans are done, turn off the heat. Let the mixture cool in the pot with the lid on for 15 minutes. This will allow the liquid in the beans to continue to thicken. Serve alone or over rice.


Soak the beans overnight plus the day-of 2-2 ½ Hours

Did you make this recipe?
Tag @blameitonbiscotti on instagram and hashtag it #MardiGrasRecipes
February 02, 2024 — Mary DiSomma