Authentic New Orleans Red Beans and Rice

Authentic New Orleans Red Beans and Rice


"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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5 h 30 m servings 465 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 861 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 66
  1. 82 Ratings

Most helpful positive review

Not sure if I can review my own 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...

Most helpful
Most positive
Least positive

Not sure if I can review my own 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 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...

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...

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

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...

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...

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...

Oh yeah this is tasty. I used andouille sausage. I used 1 1/2 pounds of beans and 2 ham hocks but the original amount of sausage. Great flavor with the right amount of kick to it. Served with co...

Loved this a LOT! I didn't have a ham hock but I did have 7 cups of rich dark ham stock and a cup of coconut milk in the freezer. I used some andouille I brought back from Nola. I will make this...

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