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Authentic Louisiana Red Beans and Rice

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Ingredients

Adjust Servings:
Red Beans
1 lb Dry Red Kidney Beans Camellia brand if available
1 lb Andouille Sausage
1 lb Tasso or extra thick bacon, or smoked ham (not cold cuts)
1 to 2 tbsp Bacon Grease or oil if bacon grease is not available
1 Onions large, diced
1 Green Bell Peppers diced
2 stalks Celery diced
2 tbsp Garlic minced
4 to 5 Bay Leaves 4 large or 5 smaller leaves
1/2 tsp Cayenne Pepper
1 tsp Thyme
1/4 tsp Oregano
1 tbsp Parsley
1 tsp Cajun Seasoning "Slap Ya Mama - Hot" brand if available
4 cups Chicken Stock
2 cups Water taken from soaking beans
Rice
2 cups Long Grain Rice
4 cups Water for rice
1 tsp Salt
2 tbsp Butter optional

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Authentic Louisiana Red Beans and Rice

Cuisine:

If you've never had Red Beans and Rice you are missing out!

  • 3 and 1/2 hours
  • Serves 6
  • Medium

Ingredients

  • Red Beans

  • Rice

Directions

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Growing up in the New Jersey I never had Red Beans and Rice until I moved to Texas.   I never knew what I was missing out on!

 

Red Beans and Rice is a delicious Cajun staple.  It can be made in an instant pot but I find the best results still come from the old fashion way.  There are a million different variations on how to best make it, which ingredients to use, etc.  I encourage you to experiment with different ingredients and options to find what you like best.  Personally, I made this recipe with a roux base and without it.  I didn’t think the difference in the end result warranted the time it took to make a proper roux.  If you absolutely want to make this using a roux you certainly can!

For me the most important things in this recipe are the proteins.   Specifically the Andouille sausage and the Tasso.

We buy our andouille and tasso from Hebert’s meats locally.  Both are packed with flavor that really comes through in the dish.  You can find andouille sausage in stores in the north east but they are bland and nothing like what you can get in Texas and Louisiana.

If you can’t find tasso you can use extra thick bacon or smoked ham.

Steps

1
Done

Rinse beans and soak them overnight in a large pot filled about half way with cold water.

2
Done

Cut Andouille sausage and other protein(s) into small chunks. Set aside.

3
Done

Dice the onion, green bell pepper and celery stalks. Set aside.

4
Done

In a skillet, add 1 tbsp bacon grease or oil over medium heat and brown the andouille and tasso.      Remove the meat from the skillet and set aside.   Cook the onion, bell pepper, garlic, and celery in the grease from the meat for 3 to 4 minutes. If there isn't enough grease in the pan add another 1 tbsp of bacon grease.

5
Done

Take 2 cups of water from the pot that the beans are soaking in and set it aside. Drain the rest of the water from the pot leaving just the beans. Add 4 cups of chicken stock and the 2 cups of water that was set aside. Stir cooked vegetables into beans (do not add the meat yet). Season with bay leaves, cayenne pepper, thyme, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Cover and simmer for 2 1/2 hours. Stir occasionally.

6
Done

Stir browned andouille and tasso into beans, and continue to simmer for 30 minutes.

7
Done

Meanwhile, prepare the rice. In a saucepan, bring water, rice, salt and butter to a boil. Reduce heat, cover, and simmer for 20 minutes.

8
Done

Use a potato masher or a wooden spoon to mash some of the beans in the pot and stir thoroughly.

9
Done

Serve over rice.

Lou

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