How do I keep this recipe gluten-free?

Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.

Can I adjust the main ingredients?

Follow the stated ingredients. Substitutions can change binding, moisture and cooking time; equivalence has not been established.

How do I serve it with mixed-diet family?

Serve the gluten-free recipe first and keep any gluten-containing toppings and sides separate.

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Gluten-Free Southern Style Red Beans and Rice with Andouille Sausage

Name: Gluten-Free Southern Style Red Beans and Rice with Andouille Sausage
Prep time: 15 min
Cook time: 120 min
Total time: 615 min
Yield: 6 servings
Cuisine: Southern US-inspired
Ingredients: 1 pound dried red kidney beans, rinsed and sorted; soak in additional water as directed; 8 cups water; 1 tablespoon olive oil; 1 pound gluten-free andouille sausage, sliced into 1/4-inch rounds; 1 medium yellow onion, finely chopped; 1 green bell pepper, finely chopped; 3 celery stalks, finely chopped; 4 garlic cloves, minced; 2 teaspoons smoked paprika; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon cayenne pepper (adjust to taste); 2 bay leaves; Salt and freshly ground black pepper, to taste; 4 cups cooked white rice (for serving); 2 green onions, thinly sliced (optional garnish); Hot sauce (optional, for serving)

By Freeflourish Editorial TeamPublished Apr 28, 2026 | Updated Oct 17, 2026

Southern US-inspired 615 mins glutenfreedairyfreecomfortfoodfamilymealmaincourseeasybudgetfriendly

Red kidney beans simmered with andouille sausage, onion, bell pepper and celery, served over separately cooked rice. Use gluten-free sausage and seasonings. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 120 minutes; additional elapsed time 480 minutes; total about 615 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Assumes 8 hours soaking and about 90 minutes for the bean boiling and tenderizing stage; older beans can take longer. Retain the stated rolling-boil step. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Gluten-Free Southern Style Red Beans and Rice with Andouille Sausage

Prep 15 min

Cook 120 min

Total 615 min

Servings 6

Difficulty easy

Cuisine Southern US-inspired

Ingredients

Servings 6

1 pound dried red kidney beans, rinsed and sorted; soak in additional water as directed
8 cups water
1 tablespoon olive oil
1 pound gluten-free andouille sausage, sliced into 1/4-inch rounds
1 medium yellow onion, finely chopped
1 green bell pepper, finely chopped
3 celery stalks, finely chopped
4 garlic cloves, minced
2 teaspoons smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (adjust to taste)
2 bay leaves
Salt and freshly ground black pepper, to taste
4 cups cooked white rice (for serving)
2 green onions, thinly sliced (optional garnish)
Hot sauce (optional, for serving)

FreeFlourish Gluten-Free Southern Style Red Beans and Rice with Andouille Sausage ingredients

Instructions

Rinse and sort the dried red kidney beans. Soak in plenty of water for at least 8 hours, then discard the soaking water and rinse.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the sliced gluten-free andouille sausage and cook until browned, about 5-7 minutes. Use a slotted spoon to remove the sausage and set aside, leaving the rendered fat in the pot.
Add the chopped onion, bell pepper, and celery to the pot. Sauté until the vegetables are softened and translucent, about 5 minutes.
Stir in the minced garlic, smoked paprika, thyme, oregano, cayenne pepper, and bay leaves. Cook for 1 minute until fragrant.
Add the drained beans and 8 cups fresh water. Bring to a full rolling boil and boil for at least 30 minutes, adding fresh hot water as needed to keep beans submerged. Then reduce heat and simmer until fully tender, stirring occasionally; bean age can extend cooking. Do not taste undercooked beans.
Once beans are tender, stir in the browned andouille sausage. Season with salt and freshly ground black pepper to taste. Cook an additional 10 minutes on low heat to meld flavors.
Remove and discard the bay leaves. Serve the red beans hot over cooked white rice. Garnish with sliced green onions and offer hot sauce on the side, if desired.
Use gluten-free packaged ingredients and keep gluten-containing toppings separate.

FreeFlourish Gluten-Free Southern Style Red Beans and Rice with Andouille Sausage finished dish

Tips

Allergen Overlap Note

Check every packaged ingredient for certified gluten-free status, especially spices, broths, sauces, seed products, and baking staples. Use clean prep surfaces and dedicated utensils when preparing Gluten-Free Southern Style Red Beans and Rice with Andouille Sausage for someone with celiac disease.

Dining With Non-GF Family Note

Prepare and serve on a dedicated gluten-free surface first, then keep any shared side dishes separate with dedicated serving utensils.

Timing note

Allow for at least 8 hours soaking, preparation, sausage and vegetable cooking, at least 30 minutes full boiling, simmering until beans are fully tender, and 10 minutes finishing with the sausage. Cook the rice separately.

Frequently Asked Questions

Can I make Gluten-Free Southern Style Red Beans and Rice with Andouille Sausage ahead?: Yes. Prepare components early, then store and reheat according to the storage guidance so the texture stays close to fresh.
How do I keep this recipe gluten-free?: Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.
Can I adjust the main ingredients?: Follow the stated ingredients. Substitutions can change binding, moisture and cooking time; equivalence has not been established.
How do I serve it with mixed-diet family?: Serve the gluten-free recipe first and keep any gluten-containing toppings and sides separate.

Storage and Reheating

Cool completely before covering. Refrigerate leftovers for up to 4 days, or freeze for later use. Reheat slowly to keep texture closer to fresh.

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Gluten-Free Southern Style Red Beans and Rice with Andouille Sausage

Recipe Details

Ingredients

Instructions