Description

A classic Louisiana dish featuring slow-simmered red kidney beans with smoked turkey wings, andouille sausage, and the traditional ‘holy trinity’ of vegetables, served over steamed white rice. This hearty, flavorful recipe captures the authentic taste of Creole cooking with a perfect balance of spices and smoky meats.

Ingredients

Scale

Beans and Meats

1 lb dried red kidney beans (Camellia brand preferred)
1 ½ lbs smoked turkey wings or ham hocks
12 ounces andouille sausage, sliced into rounds

Vegetables & Aromatics

1 medium white onion, finely diced
1 medium green bell pepper, finely diced
2 celery hearts, finely diced
1 tablespoon garlic paste or 6 cloves of garlic, finely minced

Fats and Oils

4 tablespoons unsalted butter (or duck fat/bacon grease)
1 tablespoon olive oil

Liquids and Seasonings

8–10 cups low sodium chicken stock/broth, plus more as needed
1 tablespoon Worcestershire sauce
1–2 tablespoons Creole Cajun Seasoning (homemade or store-bought)
3 bay leaves
Fresh ground black pepper, to taste

To Serve

Steamed long-grain white rice
Louisiana-style hot sauce (optional)
Fresh chopped chives, parsley, or scallions (optional)

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Instructions

Prepare Red Beans: Sort the dried red kidney beans to remove any debris and soak them overnight in water. Alternatively, use the fast soak method by boiling beans for a few minutes and then soaking them for an hour. Drain the beans before cooking.
Brown Andouille: In a large pot, heat the unsalted butter and olive oil over medium heat. Add the sliced andouille sausage and cook until browned on both sides. Remove from the pot and set aside.
Sauté Holy Trinity: In the same pot, add the finely diced onion, green bell pepper, and celery. Cook until the vegetables are tender and translucent, about 5 minutes.
Add Garlic: Stir in the garlic paste or minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn.
Add Beans & Build Flavor: Add the drained beans to the pot along with the smoked turkey wings or ham hocks, browned andouille sausage, bay leaves, and 8 cups of low sodium chicken broth. Stir in Worcestershire sauce. Bring this mixture to a boil and maintain for 5 minutes.
Low Simmer: Reduce heat to low, cover the pot, and let the beans simmer gently for 1 ½ to 2 hours, stirring occasionally. Add more chicken broth if the beans seem dry or the mixture thickens too much.
Shred Smoked Meat: Once the beans are tender and cooked through, remove the smoked turkey wings or ham hocks from the pot. Let them cool slightly, then shred the meat, discarding skin, bones, and excess fat. Remove and discard the bay leaves from the pot.
Return Meat & Mash Beans: Return the shredded smoked meat to the pot. Use a potato masher or the back of a spoon to mash some of the beans to thicken the dish and create a creamy texture. Stir well.
Season & Final Simmer: Add 1–2 tablespoons of Creole Cajun seasoning to taste and freshly ground black pepper. Stir and simmer uncovered for an additional 15 to 20 minutes to let the flavors meld and the sauce thicken.
Serve: Spoon the red beans into bowls. Top each serving with a generous scoop of steamed long-grain white rice. Optionally, garnish with Louisiana-style hot sauce and fresh chopped chives, parsley, or scallions for extra flavor.

Notes

Soaking the beans overnight reduces cooking time and improves digestibility.
Using smoked turkey wings adds authentic smoky flavor but ham hocks are a good alternative.
Adjust the amount of Creole Cajun seasoning according to your spice preference.
Add extra chicken stock during simmering if the mixture becomes too thick or dries out.
Leftovers taste even better the next day as the flavors continue to develop.
For a richer flavor, substitute butter with bacon grease or duck fat if desired.
Make sure to remove and discard bay leaves before serving to avoid any unpleasant texture.