Emeril’s New Orleans-Style Red Beans and Rice

Total Time
3hrs 20mins
Prep
20 mins
Cook
3 hrs

"Oh yeah, this is it!" - are the words my husband declared when he tried this recipe for red beans and rice. He was craving New Orleans-style red beans and rice and I had never made it before- so this is the recipe I searched for and tried and it was delicious!! The kids thought it was great too. I only made a few small changes to Emeril's, like adding more sausage than the recipe called for and letting a smoked ham hock cook with the beans for the first two hours..other than that everything is the same. This is not a quick meal, but great for a lazy day at home.

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Ingredients

Nutrition

Directions

  1. Heat the oil in a large saucepan over med-high heat. Sauté the onions, bell pepper, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and sauté for 5 to 6 minutes
  2. Add the beans, garlic and 10 cups water to the pot. Bring to a boil, reduce the heat to medium, and simmered uncovered, stirring occasionally for about 2 hours.
  3. Add more water if the mixture becomes dry and thick.
  4. After about 2 hours of initial cooking use a wooden spoon to mash about half of the mixture against the side of pot.
  5. Continue to cook, stirring occasionally, for about another hour or until the mixture is creamy and the beans are soft.
  6. Add more water if it becomes too thick. The mixture should be soupy but not watery.
  7. Remove the bay leaves and serve with steamed rice.
Most Helpful

5 5

Very tasty beans! I prepared this in a pressure cooker. I halved the recipe and used only 2 cups of water and cooked it half an hour on high pressure. After that, I added the sausage and cooked some more to reduce the liquid. Really good!

5 5

Came back from NOLA from a vacation centered around all of the NO foods I love. I ate red beans and rice from the Praline Connection (off Frenchman) 3 times because it was sooo good. When I came home I went thru withdrawls. These taste just like the ones I had over there. I made them twice in one week to kill my craving. One recommendation is to use converted rice (Uncle Ben's) for your rice portion in this recipe to keep it authentic. Oh and I don't add the salt, hock, or sausage until the beans have cook for at least one hour. Salt can sometimes mess with the tenderness of the beans if added too soon. thanks for the recipe!

5 5

This was so good! I just made chicken stock the day before and was looking for something to try it out with. I used about 2 cups chicken stock and the rest water. I had half the beans so I did about 5 cups of liquid but it was not enough and even after adding a couple more cups here and there it still came out kinda dry. So next time I will start with more water. Used Tony Chacherie's for the salt and didn't add it or the Polska beef sausage until it had been cooking about an hour.