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Authentic New Orleans Red Beans and Rice

Rated as 4.81 out of 5 Stars
13

"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."
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Ingredients

5 h 30 m servings 465
Original recipe yields 10 servings

Directions

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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.

Nutrition Facts


Per Serving: 465 calories; 20.5 44.1 25.9 44 861 Full nutrition

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Reviews

Read all reviews 92
  1. 116 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Not sure if I can review my own recipe....it 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 ...

Most helpful critical review

IMHO, Good. The sausage needs to be added later in the process, because its a bit mushy after simmering for 5 hours. Also if you're going to bother adding a ham-hock for flavor and meat then I r...

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Not sure if I can review my own recipe....it 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 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...

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...

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...

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

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...

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 love this recipe. Very tasty. I made a few small changes. I used Andouille sausage, and per some reviewers, I added it at the end so it wouldn't get mushy. I cut it in 1/4 inch rounds and saut...

IMHO, Good. The sausage needs to be added later in the process, because its a bit mushy after simmering for 5 hours. Also if you're going to bother adding a ham-hock for flavor and meat then I r...