Description

This classic Louisiana Red Beans and Rice recipe is a hearty and flavorful dish featuring slow-simmered red kidney beans with smoked turkey wings or ham hocks, andouille sausage, and the traditional ‘holy trinity’ of Creole cooking. Perfectly seasoned and served over fluffy steamed white rice, it’s a comforting and authentic taste of Southern cuisine ideal for family meals.

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

Vegetables & 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 of garlic, finely minced

Liquids & Fats

4 tablespoons unsalted butter (or duck fat/bacon grease)
1 tablespoon olive oil
8–10 cups low sodium chicken stock/broth, plus more as needed

Seasonings

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)

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Instructions

Prepare Red Beans: Sort the dried red kidney beans to remove any debris and soak them overnight in water, or use the fast soak method to soften them.
Drain Beans: After soaking, drain the beans thoroughly and set aside.
Brown Andouille: In a large pot, heat the unsalted butter and olive oil over medium heat. Add the sliced andouille sausage and cook until browned and flavorful, then remove and set aside.
Sauté Holy Trinity: In the same pot, add the diced onion, green bell pepper, and celery (the Creole holy trinity). Sauté until the vegetables are tender and fragrant.
Add Garlic: Stir in the garlic paste or minced garlic and cook for about a minute until fragrant, being careful not to burn it.
Add Beans & Build Flavor: Add the drained beans, smoked turkey wings or ham hocks, browned andouille, bay leaves, 8 cups of low sodium chicken broth, and Worcestershire sauce to the pot. Stir well to combine.
Bring to Boil: Increase the heat to bring the mixture to a rolling boil for about 5 minutes to activate flavors.
Low Simmer: Reduce the heat to low, cover the pot, and let it simmer gently for 1 ½ to 2 hours, stirring occasionally. Add more broth if the beans start to dry out or become too thick.
Shred Smoked Meat: Carefully remove the smoked turkey wings or ham hocks and let them cool. Discard any skin, bones, and excess fat, then shred the meat into bite-sized pieces.
Return Meat & Remove Bay Leaves: Remove the bay leaves from the pot and return the shredded smoked meat to the beans.
Finish Red Beans: Use a potato masher to mash some of the beans against the side of the pot to create a creamy texture. Season with Creole Cajun seasoning and freshly ground black pepper to taste. Simmer uncovered for an additional 15-20 minutes to thicken the stew.
Serve: Ladle the finished red beans into bowls and top generously with steamed long-grain white rice. Optionally, garnish with Louisiana-style hot sauce and freshly chopped chives, parsley, or scallions.

Notes

For best results, soak the beans overnight to reduce cooking time and improve digestibility.
Substitute duck fat or bacon grease for butter to add extra depth of flavor.
Adjust the amount of Creole Cajun seasoning and hot sauce to your preferred spice level.
Use low sodium broth to control the salt content and adjust seasoning at the end.
Leftover red beans make excellent reheated meals and can be frozen for up to 3 months.