New Orleans-Style Red Beans and Rice

Recipe courtesy Emeril Lagasse, 2004

Show: Emeril LiveEpisode: New Orleans Caribbean Connection

Rated: 5 stars out of 5Rate itRead users' reviews (41)

RECIPE
COMMENTS & REVIEWS(41)

Cook Time:
4 hr 0 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 4 hr 0 min
Total:: 4 hr 15 min

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Ingredients

2 tablespoons vegetable oil
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 bay leaves
1 pound boiled ham cut, into 1/2-inch cubes
6 ounces smoked sausage, cut crosswise into 1/4-inch slices (1 cup)
1 pound dried red beans, rinsed and sorted through, soaked overnight and drained
3 tablespoons chopped garlic
8 to 10 cups water
Steamed rice

Directions

Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and saute for 5 to 6 minutes. Add the beans, garlic, and enough water to cover the contents in the pot. Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick. Use a wooden spoon to mash about half of the mixture against the side pf the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy but not watery. Remove the bay leaves and serve with steamed white rice.

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Comments & Reviews

recipe New Orleans-Style Red Beans and Rice
Jessica Beverly Hills, MI 03-08-2010
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Really Good
Rated: 5 stars out of 5

The only thing I did different than the recipe states was to use a little beer (1/2 bottle) and chicken broth instead of the... water. I also did not need to cook it as long as suggested. It turned out great. My husband and I loved it and will make it again.Read more
recipe New Orleans-Style Red Beans and Rice
Danielle neosho, MO 11-17-2009
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SO YUMMY!
Rated: 5 stars out of 5

This is awesome! I cut up six (6) andouille sausage in place of the ham & covered it with chicken broth & beer instead of... water. I also cooked it in the crockpot. We will make this many more times. Thank you a hundred times Emeril!!!Read more
recipe New Orleans-Style Red Beans and Rice
Linda Chickasaw, AL 10-10-2009
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Simply the BEST
Rated: 5 stars out of 5

I cooked these in the crock pot overnight. The only change that I made was in using 1 quart of chicken broth and no meat. I... served it over brown rice. It appeared watery in the beginning even after I mashed some of the beans but by the time I served them they were perfect in every way. thanks i will forever use this recipe.Read more
recipe New Orleans-Style Red Beans and Rice
Deb Hendersonville, TN 10-05-2009
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The best red beans & rice ever!!!!!
Rated: 5 stars out of 5

I've made this recipe twice and am getting ready to make it again this week. This recipe has such depth of flavors and is a... huge crowd pleaser. Everyone I've served this to has said it is the best they have ever had! Read more
recipe New Orleans-Style Red Beans and Rice
Gus Riverdale, IL 08-07-2009
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FAAAANTASTIC!!!!!
Rated: 5 stars out of 5

I have used this recipe twice. The first time I followed the directions exactly-and got rave reviews. I decided to play with... it a little, and doubled the veggies (except for the garlic) and the amount of smoked sausage, and used a combo of red and green bell pepper. Rather than diced ham, I used the meat from a smoked ham shank that my son brought home from the store. I cooked the ham shank in water and then cooked the beans in the cooking liquid, instead of cooking the beans in plain water. Also, I fried 5 slices of bacon until crisp, and used the bacon fat to saute the veggies. But I did not add the veggies and spices to the beans until the beans were half done. By the way, adding the spices (even the bay leaves) to the skillet for a quick saute with the veggies really perks them up. I crumbled the bacon and added it to the pot. This is not very diet friendly, but 4 of my dinner guests want me to open a restraunt and put the beans on the menu. For anyone who doesn't want rice, this is just as good over cornbread in a bowl (but I must confess that I used Jiffy rather than make it from scratch.)Read more
recipe New Orleans-Style Red Beans and Rice
Corie Morgantown, KY 11-22-2008
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Wow, this makes the house smell awesome!
Rated: 5 stars out of 5

Judging by how great my house smells right now, I'm sure this is going to be a fantastic recipe! I omitted the ham and... substituted a pound of smoked turkey sausage and only put in 2 tbsp of garlic instead of 3. Also served with country cornbread and brown rice. Yummmm.Read more