New Orleans Red Beans and Rice with Smoked Turkey and Andouille

Red Beans and Rice Recipe

Step 1: Prepare the Trinity [00:00]

Dice the onions, bell peppers, and celery. Mince the garlic.

Step 2: Brown the Sausage [00:15]

Slice the andouille sausage and add it to a dutch oven. Let it brown, then remove it from the pot.

Step 3: Sauté the Trinity [00:30]

Use the rendered fat from the sausage to sauté the trinity until soft. Add in the minced garlic and sauté until fragrant.

Step 4: Season the Mixture [00:45]

Season with no salt, cajun seasoning, garlic powder, onion powder, dried thyme, sage, and cayenne pepper. Let the spices bloom for a few seconds.

Step 5: Add Beans and Meat [01:00]

Add in the soaked red beans and the smoked turkey legs. Then, add chopped parsley.

Step 6: Add Liquid [01:15]

Cover the beans and meat with chicken broth and water. Throw in bay leaves.

Step 7: Cook the Mixture [01:30]

Bring it to a boil, then reduce to a simmer. Cover and let it cook for about an hour and a half.

Step 8: Shred the Meat [01:45]

Shred the meat and add it back to the pot along with the smoked sausage. Let this cook for another hour to hour and a half.

Step 9: Creamy Texture [02:00]

To make it extra creamy, mash up a few beans and add them back to the pot. Finish with a little butter.

Step 10: Serve [02:15]

Serve with white rice, garnished with green onions or parsley. Don't forget the cornbread!