Description

This classic Louisiana Red Beans and Rice recipe delivers a comforting, hearty dish featuring tender red kidney beans simmered with smoky andouille sausage and smoked turkey wings. Infused with the traditional ‘Holy Trinity’ of Cajun cooking—onion, bell pepper, and celery—along with garlic and rich spices, this slow-simmered pot of goodness is perfectly paired with steamed long-grain white rice for a true taste of Southern Creole cuisine.

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 of garlic, finely minced

Fats and Liquids

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

Seasonings and Garnishes

3 bay leaves
1 tablespoon Worcestershire sauce
1–2 tablespoons Creole Cajun Seasoning (homemade or store-bought)
Fresh ground black pepper, to taste
Louisiana-style hot sauce (optional)
Fresh chopped chives, parsley, or scallions (optional)

Additional

Steamed long-grain white rice, for serving

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Instructions

Prepare Red Beans: Sort through the dried red kidney beans to remove any debris or damaged beans, and soak them overnight in plenty of water. Alternatively, use a fast soak method by bringing beans to a boil for 2 minutes, then letting them soak for 1 hour. Drain and rinse before cooking.
Browns Andouille: In a large heavy pot, heat the unsalted butter and olive oil over medium heat. Add the sliced andouille sausage and cook until browned on both sides and fragrant. Remove the sausage from the pot and set aside.
Sauté Holy Trinity: Add the diced white onion, green bell pepper, and celery hearts into the same pot. Cook, stirring occasionally, until the vegetables are tender and translucent, about 5-7 minutes. Add the garlic and cook for an additional minute until fragrant.
Add Beans & Build Flavor: Return the beans to the pot along with the smoked turkey wings or ham hocks, the browned andouille sausage, 3 bay leaves, and 8 cups of low sodium chicken broth. Stir in the Worcestershire sauce. Increase heat to bring the mixture to a boil and let it boil gently for 5 minutes.
Low Simmer: Reduce the heat to low, cover the pot partially, and simmer gently for 1½ to 2 hours. Stir occasionally to prevent sticking, and add additional chicken broth as needed to keep beans submerged and maintain desired consistency.
Shred Smoked Meat: Remove the smoked turkey wings or ham hocks from the pot carefully and let cool slightly. Remove any skin, bones, and excess fat, then shred the meat finely using two forks.
Finish Red Beans: Remove and discard bay leaves. Return the shredded smoked meat back to the pot. Using a potato masher or back of a spoon, mash some of the beans in the pot to create a thicker, creamier texture. Season with Creole Cajun seasoning and freshly ground black pepper to taste. Simmer uncovered for another 15-20 minutes to develop flavor and reduce broth.
Serve: Spoon the red beans into serving bowls, topping each with a generous helping of steamed long-grain white rice. Garnish with Louisiana-style hot sauce and freshly chopped chives, parsley, or scallions if desired.

Notes

Soaking beans overnight or using a fast soak method significantly reduces cooking time and improves digestibility.
Andouille sausage adds smoky depth but can be substituted with smoked kielbasa or another smoked spicy sausage if unavailable.
Smoked turkey wings are preferred for authentic flavor and lower fat; ham hocks are a traditional alternative.
Adjust Creole Cajun seasoning quantity according to spice tolerance.
For gluten-free version, ensure Worcestershire sauce and seasoning blends contain no gluten.
Leftover beans taste even better the next day as flavors meld.
Use a heavy-bottomed pot to prevent beans from scorching during the long simmer.

Prep Time: 15 minutes (plus overnight soaking time for beans)
Cook Time: 1 hour 45 minutes
Category: Main Course
Method: Stovetop
Cuisine: Louisiana Creole