Classic Louisiana Red Beans And Rice Recipe

I’m sharing my Smoked Sausage Red Beans And Rice recipe and the one secret step home cooks often overlook that guarantees authentic Creole results.

I can never resist a pot of Classic Louisiana Red Beans And Rice; the smoke from andouille or smoked sausage and a lone smoked ham hock pulls you in before you even taste it. I’ve made a lot of Red Beans N Rice Recipe versions, but this one keeps biting back with deep, layered flavor that feels like a secret the neighborhood shouldnt know.

It’s rooted in Cajun Dishes tradition but not precious about rules, and somehow it’s both weekday-ready and party-worthy. If you like food that surprises you, this will make you curious enough to stir the pot twice.

Ingredients

• Red kidney beans: Hearty, creamy, high in fiber and plant protein, helps keep you full.
• Andouille or smoked sausage: Smoky, fatty, packs protein and flavor but adds sodium and grease.
• Smoked ham hock: Deep smoky meatiness, releases collagen and richness, salty so season accordingly.
• Onion: Adds sweetness and savory depth when caramelized, source of antioxidants too.
• Bell pepper: Bright, slightly sweet, gives crunch vitamins A and C, fresh notes.
• Celery: Low calorie, subtle bitterness, adds aromatic backbone and pleasant texture.
• Garlic: Pungent, boosts savory umami, has immune friendly compounds, use less if strong.
• Long grain white rice: Neutral, fluffy base that soaks sauce, mostly carbs, easy and comforting.
• Creole seasoning: Spice blend with paprika, oregano, cayenne; provides heat and complex flavor.

Ingredient Quantities

• 1 lb dried red kidney beans
• 1 lb andouille or smoked sausage sliced
• 1 smoked ham hock or 1 cup diced smoked ham
• 1 large yellow onion diced
• 1 green bell pepper diced
• 3 stalks celery diced
• 3 cloves garlic minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 teaspoons Creole seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon Worcestershire sauce
• 6 cups low sodium chicken stock or water
• 2 tablespoons vegetable or olive oil
• Salt and freshly ground black pepper to taste
• 2 cups long grain white rice
• 4 cups water for the rice
• 4 green onions thinly sliced
• 2 tablespoons chopped fresh parsley optional

How to Make this

1. Sort and rinse the 1 lb dried red kidney beans, then soak them: either cover with cold water and soak overnight, or quick soak by covering with water, bring to a boil for 2 minutes, turn off heat and let sit 1 hour; drain and rinse.

2. Heat 2 tablespoons oil in a heavy Dutch oven or large pot over medium-high. Brown the sliced andouille or smoked sausage, about 4 minutes, then remove with a slotted spoon leaving the fat. If using diced smoked ham instead of a ham hock, brown it briefly too and remove.

3. Add the diced large yellow onion, green bell pepper and celery to the pot and saute until soft, about 6 minutes. Stir in the minced garlic and cook 30 seconds until fragrant. Add 2 bay leaves, 1 teaspoon dried thyme, 2 teaspoons Creole seasoning, 1 teaspoon smoked paprika and 1/2 teaspoon cayenne (adjust to taste) and stir to toast the spices for 30 seconds.

4. Return the browned sausage (and browned diced ham if used) to the pot. Add the drained beans, the smoked ham hock if using, 1 tablespoon Worcestershire sauce and 6 cups low sodium chicken stock or water. Bring to a gentle boil, then reduce to a low simmer.

5. Simmer uncovered or partially covered for about 1 1/2 to 2 hours until beans are tender, stirring occasionally and adding a little extra water or stock if it gets too thick. Smash a cupful of beans against the side of the pot with the back of a spoon to thicken the broth and make it creamy.

6. When the beans are tender, remove the ham hock, shred any meat and return the meat to the pot. Taste and season with salt and freshly ground black pepper, and more Creole seasoning or cayenne if you want more heat. Remove the bay leaves.

7. While the beans finish, cook the rice: bring 4 cups water to a boil with a pinch of salt, stir in 2 cups long grain white rice, reduce heat to low, cover and simmer 18 minutes. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

8. Stir 4 thinly sliced green onions and 2 tablespoons chopped fresh parsley into the beans just before serving. Serve the red beans ladled over the white rice, garnish with extra green onions or parsley. Leftovers taste even better next day, reheats well.

Equipment Needed

1. Large colander or fine mesh strainer for sorting and rinsing beans
2. Heavy Dutch oven or big, heavy pot with a lid
3. Slotted spoon to lift browned sausage and ham bits
4. Sturdy wooden spoon or heatproof spatula for stirring and smashing beans
5. Chef’s knife
6. Cutting board
7. Measuring cups and measuring spoons
8. Medium saucepan with lid for the rice
9. Ladle or large serving spoon for plating

FAQ

Classic Louisiana Red Beans And Rice Recipe Substitutions and Variations

• Andouille or smoked sausage: swap with smoked kielbasa, smoked turkey sausage, or cured Spanish chorizo (use pre-cooked/cured chorizo only). Chorizo will make it spicier so taste as you go.
• Smoked ham hock or diced smoked ham: use a leftover ham bone, smoked turkey leg, or small ham shank, or thick-cut bacon (use less salt). Bacon gives crisp bits but the pot won’t get as silky without the hock’s collagen.
• Low sodium chicken stock or water: use low sodium vegetable stock, beef stock for a richer background, or plain water plus 1-2 tsp chicken bouillon or stock concentrate. If you use beef stock cut back on added salt.
• Long grain white rice: substitute jasmine or basmati for fragrance, brown rice (longer cook time and more liquid), or cauliflower rice for a low-carb option (stir in at the end). If using brown rice adjust liquid and cook time.

Pro Tips

1. Soak and rinse like the recipe says, but always discard the soaking water. It strips off some of the gas causing stuff and helps the beans cook more evenly. If you’re in a hurry use the quick soak, but dont skip the rinse.

2. Really brown the sausage and any diced ham till it’s a little crisp, dont just toss it in. The browned bits give big flavor. After you pull the meat out, splash a little stock or water in the hot pot and scrape up the fond before adding the veggies.

3. Hold back on heavy salting or acidic stuff till the end. A little Worcestershire is fine early, but add extra salt, hot sauce or a squeeze of vinegar at the very end so you dont slow the beans from softening. Taste and adjust near the finish.

4. For a creamier, thicker pot mash about a cup of cooked beans against the side of the pot with the back of a spoon or use a small immersion blender for just a few pulses. That way you get a silky texture without losing whole beans. If it gets too thick when reheating, loosen it with a splash of stock not water, that keeps the flavor.

5. Make the rice a day-saver: rinse the grains till the water runs clear, cook with broth instead of plain water if you want more oomph, and let it rest covered 5 to 10 minutes before fluffing. Leftovers taste even better, so plan on extra for next-day reheats.

Classic Louisiana Red Beans And Rice Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I’m sharing my Smoked Sausage Red Beans And Rice recipe and the one secret step home cooks often overlook that guarantees authentic Creole results.

Pin

Servings

6

servings

Calories

878

kcal

Equipment: 1. Large colander or fine mesh strainer for sorting and rinsing beans
2. Heavy Dutch oven or big, heavy pot with a lid
3. Slotted spoon to lift browned sausage and ham bits
4. Sturdy wooden spoon or heatproof spatula for stirring and smashing beans
5. Chef’s knife
6. Cutting board
7. Measuring cups and measuring spoons
8. Medium saucepan with lid for the rice
9. Ladle or large serving spoon for plating

Ingredients

• 1 lb dried red kidney beans

• 1 lb andouille or smoked sausage sliced

• 1 smoked ham hock or 1 cup diced smoked ham

• 1 large yellow onion diced

• 1 green bell pepper diced

• 3 stalks celery diced

• 3 cloves garlic minced

• 2 bay leaves

• 1 teaspoon dried thyme

• 2 teaspoons Creole seasoning

• 1 teaspoon smoked paprika

• 1/2 teaspoon cayenne pepper (adjust to taste)

• 1 tablespoon Worcestershire sauce

• 6 cups low sodium chicken stock or water

• 2 tablespoons vegetable or olive oil

• Salt and freshly ground black pepper to taste

• 2 cups long grain white rice

• 4 cups water for the rice

• 4 green onions thinly sliced

• 2 tablespoons chopped fresh parsley optional

Directions

• Sort and rinse the 1 lb dried red kidney beans, then soak them: either cover with cold water and soak overnight, or quick soak by covering with water, bring to a boil for 2 minutes, turn off heat and let sit 1 hour; drain and rinse.
• Heat 2 tablespoons oil in a heavy Dutch oven or large pot over medium-high. Brown the sliced andouille or smoked sausage, about 4 minutes, then remove with a slotted spoon leaving the fat. If using diced smoked ham instead of a ham hock, brown it briefly too and remove.
• Add the diced large yellow onion, green bell pepper and celery to the pot and saute until soft, about 6 minutes. Stir in the minced garlic and cook 30 seconds until fragrant. Add 2 bay leaves, 1 teaspoon dried thyme, 2 teaspoons Creole seasoning, 1 teaspoon smoked paprika and 1/2 teaspoon cayenne (adjust to taste) and stir to toast the spices for 30 seconds.
• Return the browned sausage (and browned diced ham if used) to the pot. Add the drained beans, the smoked ham hock if using, 1 tablespoon Worcestershire sauce and 6 cups low sodium chicken stock or water. Bring to a gentle boil, then reduce to a low simmer.
• Simmer uncovered or partially covered for about 1 1/2 to 2 hours until beans are tender, stirring occasionally and adding a little extra water or stock if it gets too thick. Smash a cupful of beans against the side of the pot with the back of a spoon to thicken the broth and make it creamy.
• When the beans are tender, remove the ham hock, shred any meat and return the meat to the pot. Taste and season with salt and freshly ground black pepper, and more Creole seasoning or cayenne if you want more heat. Remove the bay leaves.
• While the beans finish, cook the rice: bring 4 cups water to a boil with a pinch of salt, stir in 2 cups long grain white rice, reduce heat to low, cover and simmer 18 minutes. Remove from heat and let sit covered 5 minutes, then fluff with a fork.
• Stir 4 thinly sliced green onions and 2 tablespoons chopped fresh parsley into the beans just before serving. Serve the red beans ladled over the white rice, garnish with extra green onions or parsley. Leftovers taste even better next day, reheats well.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 770g
• Total number of serves: 6
• Calories: 878kcal
• Fat: 29.3g
• Saturated Fat: 10g
• Trans Fat: 0.08g
• Polyunsaturated: 3.3g
• Monounsaturated: 13.3g
• Cholesterol: 75mg
• Sodium: 1133mg
• Potassium: 500mg
• Carbohydrates: 112g
• Fiber: 17.3g
• Sugar: 3.7g
• Protein: 66g
• Vitamin A: 400IU
• Vitamin C: 12mg
• Calcium: 50mg
• Iron: 2.3mg