New Orleans Red Beans And Rice With Andouille Sausa

Name: New Orleans Red Beans And Rice With Andouille Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound red kidney beans dried; 1 tablespoon canola oil; 1 onion large, chopped; 5 stalks celery diced; 1 bell pepper chopped; 6 cloves garlic minced; 1 smoked ham hock large; 1 1/2 pounds andouille sausage smoked, sliced; 1 teaspoon dried thyme leaves; 2 bay leaves; Tabasco Sauce to taste; 3 dashes worcestershire sauce to taste; creole seasoning to taste; salt; pepper; long grain rice White

Servings: persons

1 pound red kidney beans dried
1 tablespoon canola oil
1 onion large, chopped
5 stalks celery diced
1 bell pepper chopped
6 cloves garlic minced
1 smoked ham hock large
1 1/2 pounds andouille sausage smoked, sliced
1 teaspoon dried thyme leaves
2 bay leaves
Tabasco Sauce to taste
3 dashes worcestershire sauce to taste
creole seasoning to taste
salt
pepper
long grain rice White

1
Soak the beans overnight in cool water. The next day, drain and add fresh water to cover beans in Dutch oven. Bring to a boil, then reduce to medium-high heat and simmer for 45-60 minutes or until tender, but not falling apart. Drain.
2
Meanwhile, add oil to a skillet and saute onions, celery and bell pepper until translucent, about 8-10 minutes. Add garlic and saute for 2 more minutes, stirring occasionally. Add sauteed vegetables to beans, ham hock, sausage, seasonings, and just enough water to cover.
3
Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the gravy gets creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.
4
If the gravy does not get to the right consistancy, you can scoop some of the beans out and mash them, then return them to the pot and stir. Note: it's not considered cheating:)
5
Serve over long-grain rice.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound red kidney beans dried, 1 tablespoon canola oil, 1 onion large, chopped, 5 stalks celery diced, and more.

Yes, New Orleans Red Beans And Rice With Andouille Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

New Orleans Red Beans And Rice With Andouille Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions