Red Beans and Rice

An Insanely Delicious Cajun Masterpiece! | Red Beans and Rice

This is the fourth of the big four Cajun dishes we have tackled. Red Beans and Rice is an amazing comfort food that does take a good amount of time to cook, but is surprisingly easy to make.

Ingredients (I cooked for an army.  You can ratio these ingredients to feed your crew as necessary)

4 T Butter

4 T Vegetable Oil  

2 chopped sweet onions

3 chopped red bell peppers

1 chopped bunch of celery

1 T salt  

1 t cayenne pepper  

1 t ground black pepper  

1 T dried thyme  

1 T Tony Chachere’s Original Creole Seasoning  

8 Bay leaves  

2 lbs Ham (Tasso Ham   if you can get it, a good smoked ham otherwise)

2 lbs Smoked Sausage, chopped into 1/4 in slices (we used our homemade kielbasa, but andouille also works well)

2 lbs dried red beans (rinsed, sorted, soaked overnight, then drained)  

8 minced garlic cloves

12-16 cups of water (enough to cover plus an extra inch or so)

2 bunches of green onions, chopped

Serve with steamed rice



1. Heat the oil and butter in a large stock pot over medium heat.

2. Once the butter has melted, add the onions, peppers and celery.  Cook for about 5 minutes while stirring frequently.

3. Add the salt, pepper, cayenne pepper, thyme and creole seasoning.  Stir in and continue to cook for another 5 minutes or so.

4. Add the garlic and stir until fragrant.

5. Add the ham, sausage and bay leaves and stir to mix.

6. Add the water to cover the contents of the pot with an extra inch or so of water on top.

7. Bring the pot to a boil.

8. Reduce heat to medium, stirring occasionally for about 2 hours.  Add more water if necessary.

9. Either use a wooden spoon and smash about half of the beans against the side of the pot, or use the blender method we used in the episode.

10. Cook for an additional 1 1/2 hours, or until the mixture is creamy and the beans are soft.

11. Take the pot off of the heat and stir in the green onions.

12. Serve over steamed rice.  ENJOY!

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