Description
Traditional Louisiana Red Beans and Rice is a hearty, comforting dish featuring tender red kidney beans slow-cooked with smoky smoked turkey wings, spicy andouille sausage, and the classic Creole ‘holy trinity’ of onions, bell peppers, and celery. This classic Cajun recipe is perfect for a flavorful family meal served over fluffy white rice and garnished with hot sauce and fresh herbs.
Ingredients
Scale
Beans and Meat
- 1 lb dried red kidney beans (Camellia brand preferred)
- 1 ½ lbs smoked turkey wings or ham hocks
- 12 ounces andouille sausage, sliced into rounds
Sauté and Flavor Base
- 4 tablespoons unsalted butter (or duck fat/bacon grease)
- 1 tablespoon olive oil
- 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
Liquids and Seasonings
- 8–10 cups low sodium chicken stock/broth, plus more as needed
- 3 bay leaves
- 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 Red Beans: Sort through the dried red kidney beans to remove any debris or damaged beans. Soak them overnight in plenty of water or use a fast soak method by boiling them briefly and letting them sit for an hour to soften.
- Drain Beans: After soaking, drain the beans and set aside.
- Brown Andouille: In a large pot, heat the butter and olive oil over medium heat. Add the sliced andouille sausage and cook until it’s nicely browned and caramelized on the edges. Remove the sausage and set aside.
- Sauté Holy Trinity: In the same pot, add the finely diced onion, green bell pepper, and celery. Cook over medium heat until the vegetables are softened and tender, about 5-7 minutes.
- Add Garlic: Stir in the garlic paste or minced garlic and cook for another minute until fragrant, careful not to let it burn.
- Add Beans and Build Flavor: Return the beans to the pot. Add smoked turkey wings (or ham hocks), browned andouille sausage, and bay leaves. Pour in 8 cups of the low sodium chicken stock and add Worcestershire sauce.
- Bring to Boil: Increase the heat and bring the mixture to a vigorous boil. Let it boil for 5 minutes, stirring occasionally.
- Simmer Low and Slow: Reduce heat to low to maintain a gentle simmer. Cover the pot and let the beans cook for 1 ½ to 2 hours, stirring occasionally to prevent sticking. Add more broth as needed if the beans begin to dry out or the mixture gets too thick.
- Shred Smoked Meat: Remove the smoked turkey wings or ham hocks from the pot carefully. Let cool slightly, then shred the meat, discarding any skin, bones, and excess fat.
- Remove Bay Leaves: Discard the bay leaves from the pot.
- Return Meat to Pot: Add the shredded smoked meat back into the pot.
- Finish Red Beans: Using a potato masher, gently mash some of the beans in the pot to thicken the mixture and create a creamy texture. Stir well.
- Season: Stir in Creole Cajun seasoning and freshly ground black pepper to taste. Adjust seasoning as needed.
- Final Simmer: Let the beans simmer uncovered for an additional 15-20 minutes to meld the flavors and thicken the stew.
- Serve: Spoon the red beans into bowls, topping generously with steamed long-grain white rice.
- Garnish: Add Louisiana-style hot sauce and sprinkle with fresh chopped chives, parsley, or scallions if desired for added heat and freshness.
Notes
- Soaking beans overnight improves digestion and reduces cooking time.
- You can substitute smoked ham hocks for turkey wings for a richer flavor.
- Adjust the amount of Creole seasoning and hot sauce according to your spice preference.
- If the beans become too thick during cooking, add more broth or water to reach desired consistency.
- Leftover red beans and rice reheat well and often taste better the next day.
