Louisiana Red Beans and Rice Recipe
Introduction
Louisiana Red Beans and Rice is a classic, hearty dish full of smoky, savory flavors. This comforting recipe combines tender red beans, andouille sausage, and smoked meat, simmered slowly to create a rich, creamy stew served over fluffy white rice.
Ingredients
- 1 lb dried red kidney beans (preferably New Orleans Camellia brand)
- 4 tablespoons unsalted butter (or duck fat/bacon grease as substitute)
- 1 tablespoon olive oil
- 12 ounces andouille sausage, sliced on a bias into rounds
- 1 medium white onion, finely diced
- 1 medium green bell pepper, finely diced
- 2 celery hearts, finely diced
- 1 tablespoon garlic paste or 6 cloves garlic, finely minced
- 1 ½ lbs smoked turkey wings or ham hocks
- 3 bay leaves
- 8-10 cups low sodium chicken stock/broth, plus more as needed
- 1 tablespoon Worcestershire sauce
- 1-2 tablespoons Creole Cajun seasoning, homemade or store-bought
- Fresh ground black pepper, to taste
- Steamed long-grain white rice, for serving
- Louisiana-style hot sauce & fresh chopped chives, parsley, or scallions for garnish (optional)
Instructions
- Step 1: Sort through the red beans and remove any debris. Place beans in a large bowl, cover with cold water, and soak overnight at room temperature. Drain in a colander before cooking.
- Step 2: In a large pot over medium-high heat, melt the butter with olive oil. Add the sausage rounds and cook until evenly browned, about 2-3 minutes. Remove with a slotted spoon and set aside.
- Step 3: In the same pot, add the diced onion, bell pepper, and celery. Sauté until tender, 4-5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
- Step 4: Add the soaked beans, smoked turkey wings or ham hocks, browned sausage, bay leaves, 8 cups of chicken stock, and Worcestershire sauce. Ensure ingredients are submerged in liquid. Stir gently and bring to a rolling boil over high heat for 5 minutes.
- Step 5: Reduce heat to low, cover with a lid, and simmer for 1½ to 2 hours. Stir occasionally and add more stock as needed if the mixture becomes too dry.
- Step 6: Remove smoked meat, let cool slightly, then shred off the bones into bite-sized pieces, discarding skin and bones. Remove bay leaves and return shredded meat to the pot.
- Step 7: Use a potato masher to gently mash some beans to thicken the mixture slightly; avoid over-mashing to keep texture. Season with Creole Cajun seasoning and fresh black pepper to taste. Simmer uncovered for another 15-20 minutes.
- Step 8: Remove from heat. Serve the red beans over steamed white rice, garnished with hot sauce and fresh herbs if desired. Enjoy immediately.
Tips & Variations
- Quick soak beans by boiling them for 2 minutes, then letting them sit covered for 1 hour to save time.
- Substitute smoked turkey wings with ham hocks or smoked sausage for different flavors.
- For extra richness, use duck fat or bacon grease instead of butter.
- Add a splash of vinegar or a dash of hot sauce at the end to brighten flavors.
- Try adding chopped okra during the last 20 minutes of cooking for a Southern twist.
Storage
Store leftover red beans and rice in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the mixture has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned beans instead of dried?
While dried beans provide the best texture and flavor, canned beans can be used in a pinch. Rinse and drain them well, reduce the cooking time, and adjust liquid accordingly.
Is this recipe spicy?
The recipe has moderate heat from the andouille sausage and Cajun seasoning, but you can adjust the spice level by choosing milder sausage or reducing the seasoning. Adding hot sauce at the table lets each person control their own spice level.
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Louisiana Red Beans and Rice Recipe
- Total Time: 2 hours 45 minutes (excluding soaking time)
- Yield: 6 servings 1x
Description
A classic Louisiana Red Beans and Rice recipe featuring slow-simmered red kidney beans with smoky smoked turkey wings, flavorful andouille sausage, and the traditional Creole holy trinity of onions, bell peppers, and celery. This hearty and comforting dish is seasoned with Creole Cajun spices and finished with creamy mashed beans served over steamed white rice, perfect for an authentic taste of New Orleans cuisine.
Ingredients
Scale
Beans and Meat
- 1 lb dried red kidney beans (preferably New Orleans Camellia brand)
- 1 ½ lbs smoked turkey wings or ham hocks
- 12 ounces andouille sausage, sliced on a bias into rounds
Vegetables and Aromatics
- 1 medium white onion, finely diced
- 1 medium green bell pepper, finely diced
- 2 celery hearts, finely diced
- 1 tablespoon garlic paste or 6 cloves garlic, finely minced
- 3 bay leaves
Fats and Oils
- 4 tablespoons unsalted butter (or duck fat/bacon grease as substitute)
- 1 tablespoon olive oil
Liquids and Seasonings
- 8–10 cups low sodium chicken stock or broth, plus more as needed
- 1 tablespoon Worcestershire sauce
- 1–2 tablespoons Creole Cajun seasoning, homemade or store-bought
- Fresh ground black pepper, to taste
To Serve
- Steamed long-grain white rice
- Louisiana-style hot sauce (optional)
- Fresh chopped chives, parsley, or scallions (optional)
Instructions
- Prepare the red beans: Sort through the dried beans to remove any debris or damaged beans. Place the beans in a large bowl, cover with cold water, and soak overnight on the counter. Drain and set aside before cooking.
- Brown the andouille sausage: Heat butter and olive oil in a large pot over medium-high heat. Once hot, add sausage rounds and cook, stirring occasionally until browned evenly about 2-3 minutes. Remove browned sausage with a slotted spoon and set aside.
- Sauté the holy trinity: In the same pot, add diced onion, bell pepper, and celery. Cook until the vegetables are tender, about 4-5 minutes. Stir in garlic and cook for an additional minute until fragrant.
- Add beans and build flavor: Add the soaked beans into the pot along with smoked turkey wings or ham hocks, browned sausage, bay leaves, 8 cups of chicken stock, and Worcestershire sauce. Stir gently to combine. Increase heat to high and bring to a rolling boil for 5 minutes.
- Simmer low and slow: Reduce heat to low, cover with a lid, and let simmer for 1½ to 2 hours. Stir occasionally and check liquid levels; add more stock as needed to keep beans covered.
- Shred the smoked meat: When beans are tender, remove the smoked meat from the pot. Let cool slightly, then shred meat off the bones discarding skin, bones, and fat. Remove bay leaves from the pot. Return shredded meat to the pot.
- Finish the beans: Use a potato masher to lightly mash a portion of the beans to thicken the mixture and create creaminess. Season with Creole Cajun seasoning and fresh ground black pepper to taste. Simmer uncovered for another 15-20 minutes.
- Serve: Remove pot from heat. Spoon the red beans over steamed long-grain white rice. Garnish with Louisiana-style hot sauce and freshly chopped chives, parsley, or scallions if desired. Serve immediately and enjoy the authentic Louisiana flavors.
Notes
- Soaking beans overnight improves cooking time and texture, but a quick soak method can be used in a pinch.
- Substitute duck fat or bacon grease for butter to deepen flavor.
- Add stock gradually while simmering to maintain desired consistency.
- Adjust Creole Cajun seasoning and hot sauce amounts to your preferred spice level.
- Leftovers reheat well and flavors deepen after resting overnight.
- Prep Time: 15 minutes (plus overnight soaking)
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Louisiana Creole
Keywords: red beans and rice, Louisiana recipe, Creole cuisine, Andouille sausage, smoked turkey wings, slow simmered beans, Cajun seasoning
