Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Louisiana Red Beans and Rice Recipe

  • Author: cooks with soul
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Category: main course
  • Method: stovetop
  • Cuisine: creole, cajun

Description

Indulge in the flavors of the authentic Creole culture with this irresistible Louisiana Red Beans and Rice recipe. Red kidney beans, smoked ham hocks, andouille sausage, bay leaves, bell pepper, celery, and onion are cooked with Creole spices and served with white rice. And if you’re short on time, don’t worry – there’s a crockpot version for a hassle-free taste of New Orleans in your own kitchen.


Ingredients

Scale
  • 10 cups water
  • 2 smoked ham hocks
  • 2 tablespoons chicken base (or 1/4 cup chicken bouillon powder)
  • 2 bay leaves
  • 34 serrano chiles, left whole with stems removed (optional, for spicy flavor)
  • 1 head of garlic, chopped
  • 1 pound dried red beans (kidney beans)
  • 1 pound andouille sausage, sliced into coins
  • 1 tablespoon Creole seasoning (e.g. Tony Chachere)
  • 2 tablespoons butter
  • 2 celery stalks, diced
  • 1 green bell pepper, diced
  • 1/2 large onion, diced
  • Cooked rice, for serving
  • Chopped parsley, for garnish
  • Chopped green onion, for garnish


Instructions

  1. Combine water, ham hocks, chicken base, bay leaves, serrano chiles, and garlic in a large pot over high heat. Bring to a boil, cover, and reduce heat to low. Simmer for 1 hour.
  2. After 1 hour, dried beans, andouille sausage, and Creole seasoning. Taste the broth and adjust, if needed, with additional chicken base (or bouillon) and Creole seasoning. Return to a simmer, cover, and continue cooking for 30 minutes.
  3. Meanwhile, heat butter in a large skillet over medium high heat. Saute celery, bell pepper, and onion until softened, about 6 minutes.
  4. Add the vegetable mixture to the pot of red beans. Cover and continue cooking for 1 1/2 to 2 hours, or until the beans are tender and the ham hocks are falling apart. The consistency of the broth should be thick and creamy.
  5. Serve the red beans with a scoop of rice and garnish with parsley and green onions.


Nutrition

  • Serving Size: 6
  • Calories: 650 kcal
  • Sugar: 7g
  • Sodium: 750mg
  • Fat: 28g
  • Saturated Fat: 8g
  • Carbohydrates: 65g
  • Fiber: 15g
  • Protein: 33g

Keywords: louisiana red beans and rice, new orleans red beans and rice, red beans and rice, authentic red beans and rice