Red Beans & Rice with Andouille Our Way

Source:  To date, this is our best effort replicating the dish served by a favorite aunt from Louisiana.

ID:  R00013

This dish is traditionally served on Mondays in Louisiana to coincide with laundry day. The custom began when the "lady of the house" had little time to cook a meal requiring lots of attention. Red beans, rice and sausage were cooked in one pot on the back of the stove while she managed other homekeeping tasks.

Servings:  6 - 8



  • 2-LB dried red kidney beans
  • 4-QT cold water

Liquid and Seasonings:

  • 1 cup melted lard
  • 2 large onions, chopped
  • 1 or 2 bunches green onions, chopped
  • 1 large green bell pepper, chopped
  • 2 stalks celery, chopped
  • 6 cloves garlic, minced
  • 2 tsp garlic powder
  • 3 Tbsp Cajun seasoning (I use Emeril's Rustic Rub.)
  • 8 bay leaves
  • 1-LB ham hocks (about 2)
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 1 tsp dried marjoram
  • 1 tsp coarsely ground black pepper
  • 1 tsp ground cayenne pepper
  • 1 tsp salt
  • 1 Tbsp sugar
  • 12 shakes Tabasco sauce
  • 2 Tbsp Worcestershire sauce
  • 1 (8-oz) can tomato sauce
  • 2 cups Andouille Stock
  • 2 cans beer
  • 1/4 cup Jack Daniels Old No. 7 
  • 1-LB ham steak, diced

For Serving:

  • Steamed white rice
  • 2-LB Cajun smoked sausage, sliced and browned (or Chaurice)
  • 2 bunches green onions, thinly sliced
  • 1/2 cup minced flat-leaf parsley
  • Hot cornbread sticks


Night Before:

01. Rinse and sort beans. 

02. Place in a large pot and add 16 cups cold water. Let stand overnight (at least 8 hours).

Cooking Day:

01. Drain soak water. Rinse beans several times; return to pot and set aside.

02. In large skillet, melt lard; sauté onions, bell pepper, celery and garlic until vegetables are wilted.

03. Add  garlic powder, Cajun seasoning, bay leaves, and ham hocks; sauté an additional 5 to 6 minutes. Stir sauté mixture and remaining dry seasonings into red beans.

04. Add Tabasco, Worcestershire, tomato sauce, Andouille Stock, beer, Jack Daniels and enough water to cover beans by 2-inches; bring to a boil. Reduce heat and cover; simmer for 6 hours, stirring occasionally.

05. Remove several cups of red beans; mash and return to pot. Simmer, uncovered, until the mixture is creamy and the beans are soft, about 1.5-hours. Add more water if the mixture becomes too thick. The mixture should be soupy, but not too watery.

06. Remove bay leaves and ham hocks; chop any meat left on the bones and return to pot. Add diced ham and cook another 45 minutes.

07. Spoon white rice on each plate/bowl; ladle beans with liquid over top.  Add sausage slices; sprinkle with the green onions and parsley. Serve with the cornbread sticks.