If you’ve never made red beans and rice before, this is a great place to start. This recipe uses simple ingredients like andouille sausage and a smoked turkey leg to build rich, smoky flavor without complicated steps.
Cajun Red Beans and Rice Recipe
Ingredients
- 1 lb dried red beans
- 1 smoked turkey leg
- 12–14 oz andouille sausage, sliced
- 1 tablespoon olive oil (if needed)
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 3–4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 2 bay leaves
- 6 cups chicken broth (or water)
- Salt and black pepper, to taste
- 2–3 cups cooked white rice
- Chopped green onions or parsley, for garnish (optional)
Instructions
Rinse the dried red beans and remove any that are damaged. Soak overnight in a large bowl covered with water. Drain and rinse before cooking.
In a large heavy pot or Dutch oven over medium heat, add the sliced andouille sausage. Cook until browned on both sides, about 5–6 minutes. Remove and set aside.
Add a little olive oil to the pot. Add onion, bell pepper, and celery. Cook 5–7 minutes until softened. Stir in garlic, thyme, smoked paprika, and cayenne. Cook 1 minute until fragrant.
Add soaked beans to the pot. Place the smoked turkey leg into the pot. Pour in chicken broth and add bay leaves.
Bring to a boil, then reduce to low and simmer uncovered for about 1½–2 hours, stirring occasionally.
Return the browned sausage to the pot during the last 30 minutes of cooking.
Continue simmering until beans are tender and creamy.
Remove the bay leaves, the turkey leg, shred the meat (removing the skin and bones) and return the meat to the pot.
If you prefer thicker beans, mash some of the beans against the side of the pot and stir.
Season with salt and black pepper to taste.
Serve with rice and enjoy.
