05/09/2026
Red Beans & Rice 🔥
Ingredients
14 oz andouille sausage
1 lb dry red beans or 3 (15 oz) cans red beans, drained
2 tbsp butter
1 large yellow onion, chopped
2 celery ribs, chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped
8 cloves garlic, minced
2 (32 oz) bottles (7–8 cups) chicken broth
2–4 bay leaves
Smoked turkey leg (optional)
Pinch of salt
2 tsp dried oregano
3 tbsp flour
2 tsp chicken bouillon (optional)
½ tsp dried thyme
1 tsp paprika
1 tsp cayenne pepper
1 tsp coarse black pepper
2 tsp onion powder
2 tsp garlic powder
Pinch red chili flakes
1/4 tsp Cajun seasoning
2 cups long grain white rice (such as basmati)
4 cups water
½ tsp salt
1 tbsp butter (optional)
Fresh parsley, chopped
Green onions, sliced
Instructions
If using dried beans, soak them overnight, then drain and set aside. If using canned beans, drain and rinse them well. Chop the onion, celery, and bell peppers, slice the sausage, and mince the garlic.
In a large Dutch oven or pot over medium-high heat, cook the sausage for 4–5 minutes until browned, then remove and set aside. In the same pot, add butter and sauté the onion and garlic until fragrant. Add the bell peppers and celery and cook until softened.
Stir in the flour and cook until fully absorbed, then add the oregano, thyme, paprika, cayenne, black pepper, onion powder, garlic powder, red chili flakes, Cajun seasoning, salt, and optional chicken bouillon. Mix well to combine.
Return the sausage to the pot and pour in the chicken broth. Add the bay leaves and bring everything to a boil. Stir in the beans and add the smoked turkey leg if using. Reduce the heat to low and let it simmer uncovered for about 2 hours and 10 minutes, stirring occasionally, until the beans are tender and the mixture thickens into a rich sauce. If it gets too thick, add a little more broth or water as needed. Taste and adjust seasoning.
While the beans finish cooking, bring 4 cups of water, ½ teaspoon salt, and 1 tablespoon butter (if using) to a boil in a separate pot. Add the rice, reduce heat to low, cover, and simmer for 15–18 minutes until tender.
Serve the red beans and sausage over the rice and top with chopped parsley and green onions.
