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Chef John's Red Beans and Rice
January 03, 2016

My first time EVER making red beans and rice, and this was the recipe I chose. I served it with homemade corn bread (also in AR - search for Grandma's Cornbread) How mine differed: 1. Used a ham shank instead of a hock. 2. I forgot bay leaves. 3. Skipped the hot sauce. 4. Used pasillo peppers. 5. Used 14oz of regular old Johnsonville sausage w/pork, beef, turkey, and whatever else is in it. THE VERDICT! Pros: 1. I hate spicy food (and also have a toddler) so my milder version was perfect for us. 2. My house smelled like Louisiana all day. 3. Extremely filling! 4. Huge amount of food and very cheap ingredients! 5. Leftovers! This recipe will feed my family of 2 and a toddler for days! Cons: 1. It took about 4 hours total, so my gas stove was on most of the day and someone had to stay home to man the kitchen. Would have preferred to use a slow cooker, but it gave me a solid excuse to watch football all day. (Also, the toddler can reach those knobs. Luckily, she's an obedient one with no early signs of pyromania.) 2. Can't give the cooked ham bone to my dog, so she was disappointed about that. Overall, it's absolutely delicious. If you have several hours to spare and don't want to cook again for a week (or if you need to feed 10 lumberjacks), this is the recipe for you!

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