louisiana food

A pot of this Louisiana-style Red Beans and Rice is the epitome of comfort. Tender beans, tons of aromatics, and hearty smoked meat with andouille sausage simmers away in a rich and flavorful stew. It's so delicious and served with long-grain rice for a complete, filling meal! This soulful goodness comes together so easily, y'all!

Louisiana Red Beans and Rice

unsalted butter (or duck fat/bacon grease)

olive oil

andouille sausage,

white onion, finely chopped

green bell pepper, finely chopped

celery hearts, finely chopped

garlic paste

lb smoked turkey wings or ham hocks

bay leaves

chicken

worcestershire

tomato sauce

tablespoon Creole Cajun Seasoning– homemade

black pepper,

white rice,

Hot sauce & fresh chopped chives

Sort through the red beans and remove any scraggly bits. Then place the beans into a large bowl and cover with cold water. Allow the beans to soak on the counter overnight. Alternatively, see blog post for fast soak method. Before starting the recipe, drain the beans into a colander and set aside.

In a large pot over medium-high heat, add the butter and olive oil. Once hot, add in the sausage rounds and cook until evenly browned, about 2-3 minutes. Then use a slotted utensil to transfer the sautéed sausage to a clean bowl and set aside.

Toss in the onion, bell pepper, and celery. Sauté the mixture, until tender, about 4-5 minutes. Then stir in the garlic and continue cooking until fragrant, about 1 minute. Add the pre-soaked beans into the pot, followed by the smoked meat, sautéed sausage rounds, bay leaves, stock, and worcestershire. Make sure everything is submerged under the liquid. Gently stir to combine, then increase the heat to high and bring the mixture to a rolling boil for 5 minutes.

After boiling, reduce the heat to low and cover the pot with a lid. Cook for 1 1/2 to 2 hours, going back to the pot every so often to stir and check on the beans. If the mixture looks dry at any point, add more stock/broth/water to loosen, 1 cup at a time as needed. 

Once the beans are tender, remove the smoked meat from the pot, and set aside to cool down for a few minutes before handling. Use two forks or your hands (fitted with disposable gloves, if desired) to tear the meat off the bones into bite-sized pieces. Discard the skin, bones, and any extra fatty pieces on the smoked meat. Take the bay leaves out and then add the pieces of smoked meat back into the pot.

Use a potato masher to mash up some of the beans, not too much, just a few strokes. This will help thicken the mixture a little and contribute to a creamy texture. Then add the tomato sauce, Creole Cajun seasoning-to taste, and black pepper. Stir well to bring everything together and let simmer, uncovered, for 15-20 minutes more.

Remove the pot from the heat and ladle the red beans into bowls. Top beans with rice and serve immediately with a few dashes of hot sauce and freshly chopped chives/parsley, if desired. Enjoy!

This is one of my all-time favorite dishes and this recipe looks amazing. I'll definitely give it a go. I already have like 3 lbs of andouille sausage ready and waiting. I just need the red beans. Gotta make a trip to Sam's, Costco or the GFS store to get some red beans. I keep black beans on hand by buying them in bulk and fix at least two cups of dried beans in my Instant Pot and have them in the fridge ready to eat any time. I keep a container of prepped rice in the fridge too. Food prep will change your life!

This recipe was easy to put together and tasted incredible. The textures and vibrant flavors are to die for. This recipe will now be in my monthly rotation. Thank you, Quin! 

I just made and loved the gnocchi bolognese so excited to try this recipe today. Question: the last time a recipe (not one of yours) called to simmer andouille sausage for over an hour (gumbo recipe) I found the sausage really lost its flavor which makes sense given that it's already cooked, you Sautee it, and then you simmer it for over an hour. I'm afraid to do the same thing here and have not as flavorful sausage. Would it be a big deal to leave it out and pop it in at the end?

No one has to reply, but this was the closest I ever got , in my humble kitchen, to the red beans and rice I've had in the Treme, or the Lower Ninth, pre-Katrina. Thank you

I am wondering, can this be made in the crockpot? I'm sure that it can but I wanted to know from an expert. I'm going to try it anyway but I simply love crockpot recipes. Looks delicious 🥰

Made this tonight following the recipe, came out sooo good! Thank you Quin for sharing this wonderful recipe!

This was amazing!! I’ve tried to make red beans in the past and I felt they were missing something.  Not this recipe! So creamy and yummy. We ended up not eating it the day it was made but I think it was better the second day. 
I appreciate your recipes and love finding food blogs by BIPOC cooks!! Thank you Quin!

This was SO GOOD! I made it without the smoked meat but otherwise followed directions exactly.  This delicious recipe will be on monthly rotation at our house.

SO. GOOD. I was really intimidated to make this from scratch, but this recipe is so easy to follow. The smoked meat is an absolute game changer. This has so much flavor!

This is a great recipe. I made a few days ago, didn’t know how many people we would be having over and good thing I made this cause it fed a much larger crowd than I thought we would have.  Got lots of compliments.  They were flavorful and not too overly meaty or salty which sometimes I find red beans and rice to be.  Did the fast soak in hot water as I only decided to make them that morning and worked fine, will definitely be making again. 

Quite possibly the best red beans and rice recipe I’ve ever tried! We already had cooked sausage, so used bacon grease and butter for the sauté of the veggies. Let sit over night - wow! The flavor I was looking for - so glad I found your blog!!

making this as i type! cant wait to try it!  will be sharing some red beans and rice with friends and will pass along the recipe!

As a mom of 7 who is often feeding 10-12 people regularly a good filling meal is a must!  My entire household loves anything Cajun and this hit the spot. The flavor was spot on and soooooo good. This will be a regular in our household!

Made this today. Amazing!! Per usual 😀

I can’t begin to remember how many times I’ve made this. Amazingly great each time. And one of the very few recipes that I don’t even try to change or tweak. I could live my life out just eating this from now on. Thank you so much. 

Recipe video above. Why settle for plain wings when you can have bold, spicy, New Orleans sass?! These are a copycat of wings I had at the Adelaide Central Markets from the Vegas Poultry stall that I can&#39;t stop thinking about. Tossed in Creole seasoning and garlic butter, then baked until golden, the smell alone will make you drool!Key tip: Don&#39;t crowd the pan. Basting the wings with the caramelised Creole-garlic-butter tray juices is what makes these so good! (See Note 3)

New Orleans Chicken Wings

/ 3 tbsp unsalted butter

garlic

tbsp roughly chopped coriander/cilantro or parsley (,

tbsp brown sugar ((tightly pack the tablespoons else you'll be short))

tsp paprika ((regular/sweet))

tsp cooking salt / kosher salt

garlic powder

onion powder

tsp black pepper

thyme

oregano

cayenne pepper

Toss wings in spice mix in 2 batches, then garlic butter. Bake at 200°C/390°F (180°C fan) for 45-50 min, basting at 30 min, 40 min and the end.

ABBREVIATED RECIPE:

Preheat the oven to 200°C/390°F (180°C fan-forced). Line a large tray with foil then baking paper (you&#39;ll thank me later!).

Seasoning - Mix the butter and garlic in a small bowl. Mix the Creole seasoning in a separate small bowl.

Toss - Put the wings in a large bowl. Sprinkle over half the seasoning, toss (hands is best), sprinkle with remaining seasoning then toss again until all the wings are evenly coated. Pour over the garlic butter and toss.

Spread the wings out on the tray, skin-side up. They should be in a single layer with a bit of space in between (Note 3 about crowding the tray).

Bake for 45 - 50 minutes, basting the wings with the tray juices at the 30 minute and 40 minute mark, until the wings are golden. (Note 3 if tray juices remain watery)

Remove tray from the oven. Baste generously again, transfer the wings onto a serving plate, pour over every drop of the tray juices.

Enjoy! Sprinkle with greenery of choice, grab and sink your teeth in. Weep with joy!

FULL RECIPE:

I made this recipe tonight &amp; my hubby loved it! I made it dairy free for me (allergic) and lowered the sugar and it still had amazing flavour! Next time I'll make a batch with the butter for hubby which may make his head explode with delight! Thanks for perking up my baked chicken repertoire.

How wonderful to return after nine months I would not wish on my worst enemy to find this recipe full of taste, taste,  taste . . . . this will be passed onto all-and-sundry soonest!

Love spicy wings. But more importantly,  dozer doing well. Big heart.

I tried these tonight and these little delights were beautiful. I mixed the spices with the chicken and placed them in the fridge for 8 hours to marinate. I then added the butter and garlic and cooked the as per your directions. 
Your tips are great, I have changed my basting brush (big improvement) and I learned how to cut and up chicken wings. You, Dozer and your team are awesome.

These were delicious Nagi! Very easy to make, very tasty. I made some fresh wings this evening for dinner. Used homemade blue cheese dressing for dipping. Your recipes never fail to impress. 
Really, really good Nagi!!

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