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Updated: Jul 25
Louisiana's delicious dish made simple for all! It is one of the best dishes in the South!
Perfect for large gatherings... or just for a Sunday meal. This a one-pot dish that requires minimal effort and produces a flavorful dinner that will leave all satisfied. It is so simple to make that even beginning cooks can master this delicious Southern dish!
Traditionally this dish requires the base for of all cajun/creole cooking: the "Trinity."
The trinity is just onions, celery, and green peppers, chopped up and sauté into an aromatic "southern mirepoix." However, in order to maximize cooking time, you can puree the Trinity in the blender. Trust me, the flavor remains the same and it really saves time. And...if you have picky eaters at home, like I do, and who do not like chunky pieces of vegetables in their food, this trick is a lifesaver.
Some versions of Red Beans & Rice use a "Roux" base. I was taught by a chef in New Orleans how to make it without a roux and I honestly like it better this way.
Fresh ingredients are the best. Do no use any canned products for this dish. The results will not be the same.
Prep time: 6 to 12 hours
Cooking time: 3 hours
Serves 6 to 8 people
1 pound of Camila Kidney Beans
1 pound of smoked andouille sausage or fresh andouille sausage
1 pound of Tasso or smoked ham
1 pound of beef bones (soup bones)
4 stalks of celery
1 large Spanish onion
1 large green bell pepper
2 bay leaves
8 cloves of garlic
6 stalks of green onions (spring onions)
1/2 teaspoon of sea salt
4 tablespoons of fresh chopped parsley
2 tablespoons of Joe's Cajun Spices (recipe below)
10 cups of water
Joe's Cajun Spices Blend
1 tablespoon of sea Salt
1 tablespoon of course black pepper
1 tablespoon of onion powder
1 tablespoon of garlic powder
1 tablespoon of Spanish paprika
1 teaspoon of cayenne pepper
Soak the beans in about 10 cups of water for about 6 to 8 hours. If you want to do this step the day before, leave the beans soaking in water overnight. They will be ready to be cooked in the morning.
In a blender of food processor add the celery, onion, green bell pepper, and green onions (spring onions), and garlic. Add 2 cups of water. Blend for 30 seconds. Set aside.
Drain the beans and rinse with fresh water.
In a large pot, over high heat, add the beans and the blended mixture.
Add the bay leaves, parsley, 1/2 teaspoon of salt, Tasso (make sure you break it into smaller pieces) and the beef bones.
Add 10 cups of water.
Bring to a boil and reduce the heat to medium low. Cook uncover for 2 hours. Stir frequently.
After two hours have passed, you will noticed that some of the liquid has evaporated and the beans are becoming smoother. Taste for seasoning.
If you feel the beans need more seasoning, add 1 tablespoon of cajun spices. DO NOT ADD SALT. There is salt in the cajun spices.
Cut the andouille sausage into 1/2 inch medallions and add to the beans. Cook uncover for another hour.
After the hour has passed taste again for seasonings. If you feel it requires more, add 1 tablespoon of cajun spices.
Remove from heat and serve over rice. You can top it off with fresh chopped parsley and green onions (spring onions). Enjoy!!!
Crock Pot Method
If you would like to use a crock pot to make this overnight, just follow the previous instructions. This is an alternate way to make this dish but requires a bit more cooking time.
The night before, using a Crock Pot, follow steps 1 through 10 as before. Let it cook at high temperature overnight.
In the morning, add the cajun seasonings and let it cook for another 2 hours.
Follow steps 14 through 16 as before. Enjoy!!!
Printable PDF recipe below: