Authentic, No Shortcuts, Louisiana Red Beans and Rice

Authentic, No Shortcuts, Louisiana Red Beans and Rice

132 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    8 h
  • Ready In

    8 h 20 m
Melissa S.
Recipe by  Melissa S.

“This is my take on a Louisiana classic. No shortcuts! Put everything into the slow cooker in the morning and you will have your meal ready in the late afternoon or evening, whenever you are ready. This recipe will feed a lot of people.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.
  2. Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.

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Reviews (132)

Rate This Recipe
Kay
681

Kay

This is the best recipe for red beans & rice on this site. It does need tweaking for your individual tastes, though. To make these red beans taste like the ones I grew up on in Louisiana, I did the following: Omitted the jalapeƱo. Cut the bell pepper by half. Used a generous amount of Tony Chachere's cajun seasoning. Subbed chicken broth for water & cut it down to 7 cups. Used the back of my spoon to smash up enough beans to make the whole pot creamy. Must! Use! Andouille! even if you have to order it online this is the ONLY way to get the authentic and unique flavor of the sausage right. Regular sausage just isn't seasoned the same way or contains the same amount of spiciness. My central Texas grocery store has started carrying it, as does Whole Foods and other "specialty stores". I only had ham scraps instead of a ham hock but the andouille adds smoky flavor so I didn't miss the hock. Normally I'd use both the andouille & the ham hock. For those omitting celery, you really need the "holy trinity" of onion, celery & bell pepper to call it authentic. Mince it finely and sautee it first if you have to. Me, I just do a fine dice on the veggies and let them cook down in the pot.

ks
231

ks

In N'awlins, everybody has her own touch for red beans and rice, so whatever works for you is great. They are ALL creamy, though, accomplished by smashing beans as noted by several folks. Most restaurants serve smoked sausage on the side and season the beans with ham or a little andouille. One tip--don't add the salt until the end or it will prevent the beans from getting soft.

NJEANBURNS
213

NJEANBURNS

This isn't a Louisiana recipe, must be from Texas--jalapenos?? never! My mother cookd red beans & rice every Monday, always two bay leaves (left in the pot) whoever got a leaf was lucky. Usually there would be sausage in it, but if had been a good week we would have fried pork chops. There was no such thing as Creole seasoning back then, if you wanted it hot you add Louisiana Hot Sauce (not Tabasco) to your bowl not the pot. Red beans were usually cooked on Mondays so mothers could do the laundry without worrying about what was cooking on the stove.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 556 cal
  • 28%
  • Fat
  • 22.3 g
  • 34%
  • Carbs
  • 61.5 g
  • 20%
  • Protein
  • 27.2 g
  • 54%
  • Cholesterol
  • 50 mg
  • 17%
  • Sodium
  • 615 mg
  • 25%

Based on a 2,000 calorie diet

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