Authentic New Orleans Red Beans and Rice

Authentic New Orleans Red Beans and Rice

Matt 0

"Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce."


5 h 30 m servings 465 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 861 mg
  • 34%

Based on a 2,000 calorie diet

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  1. Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
  2. Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
  3. Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.
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  1. 49 Ratings


Not sure if I can review my own is OK to cut the cooking time to 3.5 or 4 hours as someone else suggested. Also, if you can find authentic tasso (can be ordered on the internet if ...

I loved this dish! Made as written except for the ham hock and sausage. I had a very meaty smoked ham bone in the freezer so I threw that in the bean pot. A bowl of coleslaw and a skillet of cor...

Very tasty! I used the Creole Seasoning Blend for the spices.

Delicious! I've made this recipe a handful of times now and it keeps on tasting better. I used bacon fat for the shortening and cooked the red beans using the slow cooker after soaking overnig...

This is a very tasty recipe. However, I did make a couple of changes. I used chicken broth in the place of the water, and after bringing everything to a boil on the stove, I placed it all in the...

I liked seasoning mix -- extremely close to what I currently use -- but I put the hot sauce on the table. Three suggestions: 1)The beans need to be soaked overnight to be thoroughly hydrated an...

Oh yeah this is tasty. I used andouille sausage. I used 1 1/2 pounds of beans and 2 ham hocks but the original amount of sausage. Great flavor with the right amount of kick to it. Served with co...

Loved this a LOT! I didn't have a ham hock but I did have 7 cups of rich dark ham stock and a cup of coconut milk in the freezer. I used some andouille I brought back from Nola. I will make this...

This was easy to prep and throw in the crock pot. I do recommend soaking the beans overnight: I cooked in the slow cooker on high for about 4 hours. I didn't have a ham hock but had andouille...