Entree: United States – Alabama (Southern United States) – Smoked Sausage and Red Beans

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 1 lb (454 g) dried small red beans, sorted and rinsed
- 1 lb (454 g) smoked sausage (kielbasa or andouille), sliced 1/2 inch thick
- 1 smoked ham hock, approx. 10–12 oz (280–340 g)
- 2 tbsp (30 ml) vegetable oil or bacon drippings
- 1 large yellow onion, diced (about 1 1/2 cups / 240 g)
- 1 large green bell pepper, diced (about 1 cup / 150 g)
- 2 celery stalks, diced (about 1 cup / 120 g)
- 4 cloves garlic, minced (about 1 tbsp / 15 g)
- 2 bay leaves
- 2 tbsp (30 ml) Creole seasoning
- 1 tsp (5 ml) smoked paprika
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/2 tsp (2.5 ml) cayenne pepper (adjust to taste)
- 1 tbsp (15 ml) Worcestershire sauce
- 1–2 tsp (5–10 ml) hot sauce (e.g., Tabasco), or to taste
- 8 cups (1.9 L) low-sodium chicken stock or water (more if needed for cooking)
- Salt, to taste (start minimal; ham hock and sausage are salty)
- 2 cups (370 g) long-grain white rice, uncooked (to serve)
- 4 cups (950 ml) water (for cooking rice)
- Chopped green onions and chopped fresh parsley, for garnish (optional)

Instructions

Short Description:
Hearty Southern one-pot red beans simmered with smoked sausage and a smoked ham hock, seasoned with Creole spices and served over steamed white rice. A comforting Alabama-style main course with bold, smoky flavor.

Regional Notes:
This Alabama rendition follows the Southern/Creole tradition of red beans and rice but emphasizes smoked sausage (kielbasa or andouille) and an added smoked ham hock for extra depth. Creole spices and the classic bell pepper–onion–celery "trinity" distinguish it from milder or chili-forward bean stews in neighboring regions.

1. Soak the beans: cover the rinsed dried beans with cold water by 3 inches and soak overnight. For a quick soak, put beans in a pot, cover with water by 2 inches, bring to a boil for 2 minutes, then remove from heat and let sit covered for 1 hour; drain and rinse.
2. Cook the rice: in a medium saucepan bring 4 cups (950 ml) water to a boil, add 2 cups (370 g) rice and a pinch of salt, stir, reduce heat to low, cover and simmer 18 minutes. Remove from heat and let rest 5 minutes with lid on; fluff with fork before serving.
3. Brown the sausage: heat 2 tbsp (30 ml) oil or bacon drippings in a large heavy pot or Dutch oven over medium-high heat. Add the sliced smoked sausage and cook until browned, 4–6 minutes. Transfer sausage to a bowl and set aside.
4. Sweat the trinity and garlic: in the same pot add the diced onion, bell pepper, and celery. Cook over medium heat until softened, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
5. Build the pot: return the browned sausage to the pot, add the soaked and drained beans, the smoked ham hock, 8 cups (1.9 L) chicken stock or water, bay leaves, Creole seasoning, smoked paprika, black pepper, and cayenne. Stir to combine and bring to a boil.
6. Simmer gently: reduce heat to low so the mixture is at a bare simmer, partially cover, and cook until beans are tender and creamy, 1 1/2 to 2 hours. Stir occasionally, adding more water or stock if the beans become too thick before they are tender.
7. Finish and shred ham: when beans are tender, remove the ham hock and shred any meat from it, discarding the bone and excess fat. Stir the shredded ham back into the beans.
8. Adjust thickness and seasoning: if the beans are too thin, increase heat and simmer uncovered for 10–15 minutes until desired thickness. Stir in Worcestershire sauce and hot sauce, taste, and add salt only if needed (remember sausage and ham add salt). Reheat sausage in the pot if it cooled.
9. Serve: spoon steamed rice into shallow bowls, ladle generous portions of smoked sausage and red beans over the rice, and garnish with chopped green onions and parsley if desired.
10. Store and reheat: leftovers keep 3–4 days refrigerated; flavors deepen overnight. Reheat gently on the stovetop with a splash of water or stock to loosen.