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Red Beans and Rice with Andouille Sausage

This recipe appeared in Of Rice and Men in our Spring 2024 issue.

Courses
Description

Onion, bell pepper, and celery are referred to as "trinity" in New Orleans

Ingredients
  • 1 lb dry red beans soaked overnight
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 3 tbsp minced garlic
  • 6 cup water
  • 2 bay leaves
  • 1 tbsp dried parsley
  • 1 tsp dried thyme
  • 1 tsp Cajun seasoning
  • 1/2 tsp cayenne pepper
  • 1 ham hock
  • 1/4 tsp dried sage
  • 3 tbsp Crystal hot sauce
  • 1 lb andouille sausage, sliced
  • 4 cup water
  • 2 cup cooked long grain white rice
Instructions

  1. Heat a Dutch oven or cast-iron kettle and add oil. Sweat trinity and add spices. Cook for 3-5 minutes.

  2. Add beans and water, bring to boil, and add ham hock. Simmer on low for 2 hours. Stir occasionally; add water if needed.

  3. Add sausage and cook for 30 minutes until beans are tender.

  4. Serve over white rice and garnish with chopped scallions.

Read it online: https://www.capemaymag.com/recipe/red-beans-and-rice-with-andouille-sausage/
Chef Jon Davies
Chef Jon Davies
Executive Chef