Red Beans and Rice
Red Beans and Rice is a medium Cajun/Creole recipe that serves 6. 460 calories per serving. Recipe by OneStopChop on YouTube.
Prep: 8 hrs 20 min | Cook: 4 hrs 55 min | Total: 13 hrs 15 min
Cost: $27.93 total, $4.66 per serving
Ingredients
- 1 pound Dried Red Kidney Beans (soaked overnight in plenty of water, then drained)
- 1 pound Andouille Sausage (sliced into 1‑inch rounds)
- 1 pound Smoked Turkey Necks (trim excess fat)
- 1 pound Smoked Turkey Wings
- 1 Green Bell Pepper (diced)
- 1 Yellow Onion (medium, diced)
- 2 Celery Stalks (diced)
- 6 cups Chicken Broth (low‑sodium, enough to cover meat and veggies)
- 2 tablespoons Cajun Seasoning (store‑bought or homemade)
- 2 Bay Leaves
- 1 teaspoon Dried Thyme
- 1 teaspoon Smoked Paprika
- to taste Salt
- to taste Black Pepper
- 2 cups White Rice (uncooked, rinsed)
- 2 tablespoons Vegetable Oil (for searing)
Instructions
Soak the Beans
Rinse 1 lb dried red kidney beans, place them in a large bowl, cover with several inches of water and let soak overnight (8‑12 hours). Drain and set aside.
Time: PT8H
Prep the Aromatics & Sausage
Dice the bell pepper, onion, and celery (the classic "holy trinity"). Slice the Andouille sausage into 1‑inch rounds.
Time: PT10M
Sear Sausage
Heat 2 Tbsp vegetable oil in a Dutch oven over medium‑high heat. Add the sausage slices and brown on all sides, about 5 minutes. Remove with a slotted spoon and set aside.
Time: PT5M
Temperature: Medium‑high
Brown Turkey Pieces
In the same pot, add the smoked turkey necks and wings. Sear until they develop a deep brown crust, about 5 minutes per side. Remove and set aside with the sausage.
Time: PT5M
Temperature: Medium‑high
Sauté the Holy Trinity
Add the diced bell pepper, onion, and celery to the pot. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.
Time: PT5M
Temperature: Medium
Add Broth and Simmer Turkey
Return the sausage, turkey necks, and wings to the pot. Pour in 6 cups chicken broth, ensuring the meat is fully covered. Bring to a gentle boil, then reduce to a simmer and cook on medium‑high for 2 hours, or until the turkey is falling off the bone.
Time: PT2H
Temperature: Medium‑high
Add Soaked Beans and Seasonings
Remove the turkey pieces and set aside. Add the drained beans to the pot, then stir in Cajun seasoning, bay leaves, thyme, smoked paprika, salt, and pepper. Cover and simmer on medium‑low for 2 hours, stirring occasionally.
Time: PT2H
Temperature: Medium‑low
Shred the Turkey
While the beans finish cooking, pull the meat off the turkey necks and wings; it should shred easily. Discard bones and any excess fat.
Time: PT10M
Combine Turkey and Beans
Return the shredded turkey to the pot. Stir to distribute evenly and let the mixture cook on medium for another 30‑45 minutes, allowing flavors to meld.
Time: PT40M
Temperature: Medium
Cook the Rice
While the beans finish, rinse 2 cups white rice until water runs clear. Cook according to package directions (usually 1 cup rice to 2 cups water, simmer 15‑20 minutes). Keep warm.
Time: PT20M
Temperature: Medium
Serve
Ladle generous portions of red beans over a bed of white rice. Garnish with chopped green onions or hot sauce if desired.
Time: PT5M
Nutrition Facts
- Calories
- 460
- Protein
- 20 g
- Carbohydrates
- 55 g
- Fat
- 12 g
- Fiber
- 10 g
Dietary info: Gluten-Free (if using gluten‑free sausage), Dairy-Free, Nut-Free
Allergens: Contains pork (Andouille sausage), Contains turkey
Ingredient Substitutions
- Instead of Dried Red Kidney Beans: Great Northern beans, Cannellini beans
- Instead of Andouille Sausage: Smoked kielbasa, Chorizo
- Instead of Smoked Turkey Necks: Smoked turkey legs, Smoked chicken thighs
- Instead of Smoked Turkey Wings: Smoked chicken wings
- Instead of Green Bell Pepper: red bell pepper, yellow bell pepper
- Instead of Yellow Onion: white onion
- Instead of Celery Stalks: fennel stalks
- Instead of Chicken Broth: vegetable broth, water with bouillon
- Instead of Cajun Seasoning: Creole seasoning, old bay
- Instead of Bay Leaves: none
- Instead of Dried Thyme: fresh thyme (1 tsp fresh = 1/2 tsp dried)
- Instead of Smoked Paprika: regular paprika
- Instead of Salt: kosher salt
- Instead of Black Pepper: white pepper
- Instead of White Rice: brown rice, parboiled rice
- Instead of Vegetable Oil: canola oil, lard
Equipment Needed
- Dutch Oven
- Cutting Board
- Chef's Knife
- Wooden Spoon
- Measuring Cups
- Measuring Spoons
- Lid for Dutch Oven
- Rice Cooker or Medium Saucepan
Critical Steps — Do Not Skip
- Soaking the beans overnight ensures they cook evenly and reduces cooking time.
- Searing the sausage and turkey creates deep flavor through the Maillard reaction.
- Simmering the beans on low heat prevents them from breaking apart.
- Shredding the smoked turkey while still warm makes it fall off the bone easily.
Chef Tips from the Video
- Use smoked turkey necks and wings for authentic depth; they impart a rich, smoky broth.
- If you can't find Andouille sausage, use smoked kielbasa and add a pinch of smoked paprika.
- A dash of Worcestershire sauce at the end brightens the umami.
Troubleshooting
Beans are still firm after the cooking time.
Add more broth or water and continue simmering on low heat until tender; check every 15 minutes.
The stew is too watery.
Uncover the pot and simmer on medium‑low to reduce liquid, stirring frequently.
The flavor is bland.
Add an extra teaspoon of Cajun seasoning, a splash of hot sauce, or a pinch of smoked paprika.
Storage
Refrigerator: Store leftovers in an airtight container for 3‑4 days.
Freezer: Freeze in portion‑sized bags for up to 2 months. Thaw overnight in the fridge before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Soak beans the day before and keep them refrigerated.
- Cook the beans and shredded turkey up to 2 days ahead; reheat together with a splash of broth.
- Rice can be made ahead and reheated in the microwave with a damp paper towel.
Frequently Asked Questions
What is the cultural significance and history of New Orleans‑Style Red Beans and Rice in Cajun/Creole cuisine?
Red beans and rice is a traditional Monday‑day dish in New Orleans, originally created by African‑American cooks who used leftover smoked meats from Sunday roasts. It became a staple because the beans could simmer all day while families attended church, providing a comforting, protein‑rich meal.
What are the traditional regional variations of Red Beans and Rice within Louisiana cuisine?
In the city of New Orleans the classic version uses smoked turkey necks, Andouille sausage, and the "holy trinity" of vegetables. In rural Cajun areas, pork shoulder or ham hocks replace turkey, and sometimes rice is cooked together with the beans in a single pot.
How is Red Beans and Rice traditionally served in New Orleans households?
It is typically ladled over a mound of fluffy white rice, garnished with chopped green onions or parsley, and accompanied by hot sauce, pickles, and crusty French bread. It is often enjoyed as a family dinner or a casual lunch.
What occasions or celebrations is Red Beans and Rice associated with in Southern culture?
Red beans and rice is a comfort food for everyday meals, but it is especially linked to Monday meals after Sunday brunch, Mardi Mardi celebrations, and community pot‑lucks where the dish can feed a crowd.
What makes Red Beans and Rice special or unique in Cajun/Creole cuisine?
The dish combines the earthy richness of slow‑cooked beans with smoky, seasoned meat and the aromatic "holy trinity" vegetables, creating a layered flavor profile that epitomizes the balance of spice, smoke, and comfort found in Cajun/Creole cooking.
What are the authentic traditional ingredients for New Orleans‑Style Red Beans and Rice versus acceptable substitutes?
Authentic ingredients include dried red kidney beans, smoked turkey necks/wings, Andouille sausage, the holy trinity (bell pepper, onion, celery), Cajun seasoning, and chicken broth. Substitutes can be smoked pork shoulder, kielbasa, or chicken broth in place of turkey broth, and other beans like Great Northern if kidney beans are unavailable.
What other Cajun dishes pair well with Red Beans and Rice from the YouTube channel OneStopChop?
Red Beans and Rice pairs beautifully with classic Cajun sides such as Cornbread, Collard Greens, or a simple Fried Catfish, all of which are featured on OneStopChop’s channel.
What are the most common mistakes to avoid when making Red Beans and Rice at home?
Common errors include not soaking the beans long enough, over‑cooking the beans so they turn mushy, and adding too much liquid early on. Also, failing to brown the meat reduces depth of flavor, and forgetting to season gradually can leave the stew bland.
Why does this Red Beans and Rice recipe use smoked turkey necks and wings instead of ham hocks?
Smoked turkey provides a lighter, slightly sweeter smoke flavor and the meat shreds easily, which keeps the dish from becoming overly fatty. Ham hocks are traditional but can make the stew too greasy for some palates.
Can I make Red Beans and Rice ahead of time and how should I store it?
Yes. Cook the beans and shredded turkey up to two days ahead, store in airtight containers in the refrigerator, and reheat gently on the stove with a splash of broth. Cooked rice can be stored separately and reheated in the microwave.
What does the YouTube channel OneStopChop specialize in?
The YouTube channel OneStopChop specializes in straightforward, step‑by‑step home cooking tutorials that focus on classic comfort foods, quick weeknight meals, and regional American dishes, all presented with clear visuals and practical tips.
How does the YouTube channel OneStopChop's approach to Cajun cooking differ from other Cajun cooking channels?
OneStopChop emphasizes minimal equipment, budget‑friendly ingredient swaps, and detailed timing cues, whereas many Cajun channels focus on elaborate techniques or specialty ingredients. This makes OneStopChop’s recipes more accessible to everyday home cooks.
Last updated: August 24, 2026
