Red Beans and Rice With Smoked Sausage- New Orleans Style

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Total Time
3hrs 25mins
25 mins
3 hrs

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.

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  1. Place beans in Dutch oven and cover generously with water; let soak 30 minutes.
  2. Add all remaining ingredients to beans except salt, rice, and hot sauce.
  3. Bring to a boil over medium-high heat.
  4. Reduce heat to medium-low, cover and simmer until beans are tender, adding more water if necessary, about 2 1/2 hours.
  5. Add salt to taste.
  6. Discard ham bones after cutting any meat from them into bite-sized pieces; return meat to pot.
  7. Remove about 1/2 cup of beans from mixture and mash to a paste.
  8. Return mashed beans to pot and stir through.
  9. Simmer 15 more minutes.
  10. Serve hot over rice: pass hot sauce, if desired.
Most Helpful

4 5

Great recipe! I usually make navy bean soup with a leftover ham bone, but I decided to try this instead. Made this for New Year's Day with some jalapeno and cheese cornbread--was a big hit!

4 5

This was my first time eating red beans and rice! I enjoyed it and will keep this recipe as my main recipe!!!