Red Beans and Rice With Smoked Sausage- New Orleans Style

READY IN: 3hrs 25mins
Recipe by Leslie in Texas

This is a hearty, spicy version of New Orleans' traditional favorite. Serve with chunks of buttered cornbread. Originally from a September 1983 issue of Bon Apetit in the R.S.V.P. Letters to the Editor section. The recipe was requested from The Gumbo Shop restaurant in New Orleans.

Top Review by catmama635

Great recipe! I usually make navy bean soup with a leftover ham bone, but I decided to try this instead. Made this for New Year's Day with some jalapeno and cheese cornbread--was a big hit!

Ingredients Nutrition

Directions

  1. Place beans in Dutch oven and cover generously with water; let soak 30 minutes.
  2. Add all remaining ingredients to beans except salt, rice, and hot sauce.
  3. Bring to a boil over medium-high heat.
  4. Reduce heat to medium-low, cover and simmer until beans are tender, adding more water if necessary, about 2 1/2 hours.
  5. Add salt to taste.
  6. Discard ham bones after cutting any meat from them into bite-sized pieces; return meat to pot.
  7. Remove about 1/2 cup of beans from mixture and mash to a paste.
  8. Return mashed beans to pot and stir through.
  9. Simmer 15 more minutes.
  10. Serve hot over rice: pass hot sauce, if desired.

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