Cajun Red Beans and Rice from Closet Cooking

Red beans slowly simmered with a smoky ham hock until they absorb all of its flavour before being served over rice in one flavour packed meal.

Servings: makes 4+ servings

Prep Time: 15 minutes
Cook Time: 1 hours 20 minutes
Total Time: 1 hours 35 minutes
  • 2 tablespoons oil
  • 1/2 pound andouille sausage (cut into small pieces)
  • 1 cup onion (diced)
  • 1/2 cup celery (diced)
  • 1/2 cup green pepper (diced)
  • 4 cloves garlic (chopped)
  • 4 cups chicken stock
  • 2 (19 ounce) cans red beans (rinsed and drained)
  • 1 ham hock
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 2 bay leaves
  • salt and pepper to taste
  • 4 cups cooked rice (I like to go with a brown rice)
  1. Heat the oil in a large sauce pan over medium heat.
  2. Add the sausage and saute until lightly golden brown, about 5-7 minutes, and set aside.
  3. Add the onions, celery and green pepper to the pan and cook until tender, about 7-10 minutes.
  4. Add the garlic and cook until fragrant, about 1-2 minutes.
  5. Add the stock, beans, ham hock, sausage, paprika, cayenne, oregano, thyme, bay leaves, salt and pepper and bring to a boil.
  6. Reduce the heat to medium-low and simmer covered for at least 1 hour continuing for another hour or two if you have the time to bring out more flavour from the ham hock.
  7. Remove the ham hock, pull the meat from it, cut it into bite sized pieces and add it back to the pot if desired.
  8. Mash or puree about a quarter of the beans.
  9. Serve over rice.