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
