This is my very picky teenage son's favorite dish. I start it at 1pm if I want it for dinner. It is totally worth the wait. If you don't use the low sodium broth and Cajun seasoning, leave the kosher salt out or it will be too salty. It is spicy but it's Cajun, it's supposed to be spicy. It will definitely clear your sinuses! Definitely a keeper!
John's Red Beans & Rice
Photo: Iain Bagwell; Styling: Annette Joseph
More From Southern Living
Total: 3 Hours, 55 Minutes
- 1 (16-oz.) package dried red kidney beans
- 1 pound mild smoked sausage, cut into 1/4-inch-thick slices
- 1 (1/2-lb.) smoked ham hock, cut in half
- 1/4 cup vegetable oil
- 3 celery ribs, diced
- 1 medium-size yellow onion, diced
- 1 green bell pepper, diced
- 3 bay leaves
- 3 garlic cloves, chopped
- 2 tablespoons salt-free Cajun seasoning
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon ground pepper
- 3 (32-oz.) containers low-sodium chicken broth
- 1. Place beans in a large Dutch oven; add water 2 inches above beans. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain.
- 2. Cook sausage and ham in hot oil in Dutch oven over medium-high heat 8 to 10 minutes or until browned. Drain sausage and ham on paper towels, reserving 2 Tbsp. drippings. Add celery and next 8 ingredients to drippings; cook over low heat, stirring occasionally, 15 minutes.
- 3. Add broth, beans, sausage, and ham to Dutch oven. Bring to a simmer. Cook, stirring occasionally, 2 hours or until beans are tender. Discard ham hock and bay leaves.
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