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Authentic Louisiana Red Beans and Rice

By: Lou • In: Entrees • Cuisine: Cajun

Growing up in 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-fashioned way.  There are numerous variations on how to best prepare it, including which ingredients to use, etc.  I encourage you to experiment with different ingredients and options to find what you like best.  Personally, I’ve 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.

Ingredients

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 Onion (large, diced)
  • 1 Green Bell Peppers (diced)
  • 2 stalks Celery (diced)
  • 2 tbsp Garlic (minced)
  • 4 to 5 Bay 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)

Step by Step Instructions

Step 1: 

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

Step 2:

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

Step 3:

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

Step 4:

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.

Step 5:

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, oregano, 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.

Step 6:

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

Step 7:

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

Step 8:

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

Step 9:

Serve over rice.

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