Creole Red Beans and Rice

This recipe dates back from our time in New Orleans- we especially liked the creole way of seasoning food although the kids found it often times to hot! You will find that this recipe is a mild version of red beans and rice. If you like it spicy just double the amount of the creole spice blend. Our daughter loved to take leftovers to school the next day- the rice soaks up the flavors even more overnight.


Creole Red Beans and Rice
Serves 6
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Prep Time
15 min
Cook Time
50 min
Prep Time
15 min
Cook Time
50 min
  1. 1 green bell pepper, cut in big pieces
  2. 1 medium onion, cut in big pieces
  3. 2 celery sticks, cut in big pieces
  4. 2 garlic cloves, minced
  5. 1 tbsp olive oil
  6. 3 or 4 vegan sausages, cut (optional) in thin rounds
  7. 1 tbsp „Creole“ mixed spices*
  8. 1 cup brown Basmati rice
  9. 1 ½ cups water
  10. 1 ½ cups vegetable broth
  11. 1 can red beans, drained and rinsed well
  12. 2 tbsp parsley, chopped
  13. *„Creole“ mixed spices*: keep in airtight container
  14. 2 tsp celery salt
  15. 1 tbsp paprika
  16. 1 tbsp coarse sea salt
  17. 1 tbsp freshly ground black pepper
  18. 1 tbsp garlic powder
  19. 1 tbsp onion powder
  20. 2 tsp cayenne pepper
  21. ½ tsp allspice
  1. In a food processor .
  2. In a heavy pot heat oil on medium heat.
  3. Meanwhile, chop celery and onion in a food processor. Saute them in the oil on low heat for a few minutes.
  4. Meanwhile, chop garlic in food processor.
  5. Add garlic to pot and saute for 2 minutes.
  6. Meanwhile, pulse pepper in food processor a few times. Add 3/4 of the beans and pulse a few times .
  7. Add bean mixture as well as sausage slices, remaining beans, rice and spices to the pot.
  8. Add water and broth and bring to a boil.
  9. Reduce heat, cover and simmer for 50 minutes. Stir in between, otherwise the rice might start to stick to the pan.
  10. Garnish with parsley and serve hot.
  1. Instead of canned beans I prefer properly soaked and cooked beans which I always store in glass jars in my fridge.

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