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Classic Louisiana Red Beans and Rice with Smoked Sausage

A close-up of a bowl of rich red beans and rice topped with thick slices of andouille sausage.
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Make authentic Louisiana red beans and rice on the stovetop. This recipe uses smoked sausage and ham hock for deep flavor and omits tomatoes for a traditional taste.

Ingredients

Scale
  • 1 pound dried red kidney beans, soaked overnight and drained
  • 1 smoked ham hock
  • 1 pound smoked sausage (like Andouille), sliced
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 6 cups chicken broth or water
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • Cooked white rice, for serving
  • Hot sauce, for serving

Instructions

  1. Rinse the soaked and drained red beans. Place the beans and the ham hock in a large pot or Dutch oven. Cover with chicken broth or water, ensuring the liquid is several inches above the beans.
  2. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the beans begin to soften. Skim off any foam that rises to the surface during the first 30 minutes.
  3. While the beans simmer, prepare the ‘holy trinity’ and sausage. In a separate skillet, brown the sliced smoked sausage over medium heat until lightly caramelized. Remove the sausage and set aside, leaving about 1 tablespoon of rendered fat in the skillet.
  4. Add the chopped onion, celery, and bell pepper to the skillet. Sauté in the sausage fat for 5 to 7 minutes until the vegetables soften. Add the minced garlic and cook for 1 more minute until fragrant.
  5. Add the sautéed vegetables and garlic mixture to the pot with the beans and ham hock. Stir in the thyme, bay leaf, salt, black pepper, and cayenne pepper, if using.
  6. Continue to simmer, partially covered, for another 1 to 2 hours, stirring occasionally. The beans should become very tender and the liquid should thicken into a gravy-like consistency. If the mixture becomes too thick, add small amounts of water or broth.
  7. Once the beans are creamy, remove and discard the ham hock bone and bay leaf. Shred any meat from the ham hock and return it to the pot. Stir in the cooked smoked sausage slices. Taste and adjust salt and pepper as needed.
  8. Serve the red beans hot over mounds of fluffy white rice. Offer hot sauce on the side for your guests to season to their preference.

Notes

  • For a quicker version, use 2 cans (15 ounces each) of rinsed and drained red beans, adding them during the last 30 minutes of simmering.
  • If you do not have a ham hock, you can substitute with 1 cup of diced smoked ham added during the last hour of cooking.
  • This dish freezes well. Store leftovers in an airtight container for up to three months.

Nutrition

Find it online: https://kingscook.com/classic-louisiana-red-beans-and-rice/