3 hrs 25 mins
Leslie in Texas's Note:
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.
My Private Note
Units: US | Metric
- 1 lb dried red beans, rinsed and sorted
- 1 1/2 lbs good-quality smoked sausage, cut into chunks
- 1/2 lb smoked ham hocks or 1/2 lb ham shanks
- 1 large onion, diced
- 1 green pepper, seeded, deveined and diced
- 1 stalk celery, diced
- 1 garlic clove, finely chopped
- 1 teaspoon dried thyme, crumbled
- 1 teaspoon fresh ground pepper
- 1/2 teaspoon sage
- 1/4 teaspoon cayenne pepper (to taste)
- 3 -4 cups freshly cooked rice
- hot sauce
- 1Place beans in Dutch oven and cover generously with water; let soak 30 minutes.
- 2Add all remaining ingredients to beans except salt, rice, and hot sauce.
- 3Bring to a boil over medium-high heat.
- 4Reduce heat to medium-low, cover and simmer until beans are tender, adding more water if necessary, about 2 1/2 hours.
- 5Add salt to taste.
- 6Discard ham bones after cutting any meat from them into bite-sized pieces; return meat to pot.
- 7Remove about 1/2 cup of beans from mixture and mash to a paste.
- 8Return mashed beans to pot and stir through.
- 9Simmer 15 more minutes.
- 10Serve hot over rice: pass hot sauce, if desired.
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Nutritional Facts for Red Beans and Rice With Smoked Sausage- New Orleans Style
Serving Size: 1 (559 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1027.0
- Calories from Fat 549
- Total Fat 61.0 g
- Saturated Fat 21.5 g
- Cholesterol 168.1 mg
- Sodium 2613.2 mg
- Total Carbohydrate 54.5 g
- Dietary Fiber 1.9 g
- Sugars 2.5 g
- Protein 62.7 g