Recipes: Cajun Red Beans and Rice with Smoked Turkey and Andouille Sausage.

Cajun Red Beans and Rice with Smoked Turkey and Andouille Sausage

Red beans and rice is one of those dishes built on patience, smoke, and time. This Cajun-style version leans on smoked turkey wings and andouille sausage for depth, while letting the beans break down naturally into a creamy, spoon-coating stew. It’s a one-pot recipe meant to simmer low and slow, filling the kitchen with warmth and familiarity. Served over simple white rice, this dish is equal parts comfort food and traditional. Perfect for weeknights, Sundays, or cooking ahead for the days that follow.

Cajun red beans and rice with smoked turkey and andouille sausage.

Ingredients

• 1 lb dried red kidney beans

• 1 lb smoked turkey wings

• 18 oz Cajun andouille sausage, sliced

• 1½ cups white rice, cooked

• 1 medium yellow onion, chopped

• 1 green bell pepper, chopped

• 3 ribs celery, chopped

• 6 cloves garlic, minced

• 4 cups chicken broth

• 4 cups water

• 1 tsp garlic & herb seasoning

• 1 tsp chicken bouillon powder

• 1½ tsp Cajun seasoning

• 2 bay leaves

• Salt and black pepper, to taste

Holy Trinity

Instructions

1. Soak the beans

Rinse the dried red kidney beans.

• Overnight soak: Cover with water by 2 inches and soak 8–12 hours. Drain.

• Quick soak: Boil beans for 2 minutes, cover, rest 1 hour, then drain.

2. Build the base

In a large heavy-bottomed pot or Dutch oven, heat over medium heat.

Add the sliced andouille sausage and sear until browned and fat has rendered, about 4–5 minutes. Remove and set aside.

Add the smoked turkey wings to the same pot and sear on all sides until lightly browned. Remove and set aside with the sausage.

3. Aromatics (The Holy Trinity)

To the same pot, add the onion, bell pepper, and celery. Cook in the rendered fat until softened and fragrant, about 5–7 minutes.

Add the garlic and cook 30–60 seconds, just until aromatic.

4. Simmer

Return the beans, seared sausage, and smoked turkey to the pot. Add chicken broth, water, bay leaves, garlic & herb seasoning, bouillon powder, Cajun seasoning, and black pepper.

Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 90–120 minutes, stirring occasionally, until the beans are tender and beginning to break down.

Simmering Cajun Red Beans and Rice

5. Thicken and finish

Remove the smoked turkey wings. Shred the meat, discard skin and bones, and return meat to the pot.

Mash a portion of the beans against the side of the pot to thicken naturally. Simmer an additional 15–20 minutes until creamy.

Remove bay leaves. Taste and adjust seasoning with salt and pepper.

6. Serve

Serve the red beans spooned over warm white rice. Let the dish rest briefly before serving—it thickens and improves as it sits.

Louisiana-style red beans and rice

AND remember, you are more than welcome to alter the recipe how you see fit. Different people have a variety of different taste, affinities for texture, etc. The recipe is not a strict guideline, you can switch it up to best compliment your palate.