Description

This hearty Louisiana Red Beans and Rice recipe is a classic Creole dish featuring slow-simmered red kidney beans with smoky andouille sausage and smoked turkey wings, cooked with the traditional holy trinity of Cajun cuisine—onion, bell pepper, and celery. Perfectly seasoned with Creole spices and topped with fluffy steamed white rice, this dish offers a comforting, flavorful meal that embodies the spirit of Southern cooking.

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 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 Seasonings

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
1 tablespoon Worcestershire sauce
1–2 tablespoons Creole Cajun Seasoning (homemade or store-bought)
Fresh ground black pepper, to taste

Serving

Steamed long-grain white rice, for serving
Louisiana-style hot sauce (optional)
Fresh chopped chives, parsley, or scallions, for garnish (optional)

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Instructions

Prepare Red Beans: Sort through the dried red kidney beans to remove any debris or damaged beans. Soak them overnight in water or use a quick soak method by boiling them for 2 minutes and then letting them sit for 1 hour. Drain before cooking.
Browns Andouille: In a large pot, heat the butter and olive oil over medium heat. Add the sliced andouille sausage and cook until nicely browned, releasing their flavorful oils. Remove the sausage from the pot and set aside.
Sauté Holy Trinity: Add the diced onion, green bell pepper, and celery to the pot. Cook these over medium heat until tender and translucent, about 5-7 minutes. Stir in the minced garlic or garlic paste and sauté for another 1-2 minutes until fragrant.
Add Beans & Build Flavor: Return the andouille sausage to the pot along with the drained beans, smoked turkey wings or ham hocks, and bay leaves. Pour in 8 cups of low sodium chicken stock and add Worcestershire sauce. Stir everything together well.
Bring to Boil: Increase the heat to high and bring the mixture to a rolling boil. Let it boil for 5 minutes to combine the flavors.
Low Simmer: Reduce the heat to low, cover the pot, and let the beans simmer gently for 1 ½ to 2 hours. Stir occasionally to prevent sticking and add more broth if the beans appear dry or liquid is absorbed.
Shred Smoked Meat: After simmering, remove the smoked turkey wings or ham hocks from the pot. Let cool slightly, then shred the meat off the bones, discarding skin, bones, and excess fat. Remove bay leaves from the pot.
Return Meat & Mash Beans: Return the shredded smoked meat to the beans. Use a potato masher to mash some of the beans in the pot to create a creamy texture without losing all the bean shape.
Season & Finish: Stir in the Creole Cajun seasoning and fresh ground black pepper. Let the beans simmer uncovered for another 15-20 minutes to thicken the stew and meld flavors.
Serve: Ladle the red bean mixture into bowls and top each with a generous serving of steamed long-grain white rice. Garnish with Louisiana-style hot sauce and fresh chopped chives, parsley, or scallions, if desired.

Notes

Soaking beans overnight reduces cooking time and improves digestibility.
Substitute smoked turkey wings with ham hocks if preferred.
For a vegetarian version, omit meat and use vegetable broth and smoked paprika for smokiness.
Creole Cajun seasoning can be adjusted for heat preference.
Mash beans gently to maintain some bean texture but create a creamy consistency.
Leftovers taste even better the next day as flavors deepen.