Red beans & rice with tasso & andouille sausage

Red beans & rice with tasso & andouille sausage

The Hang Fire Cookbook

We were in a little café on Decatur Street in New Orleans that served traditional Louisiana dishes. On the menu was a little narrative that said a certain famous Louisiana native used to sign his photos with ‘Red beans and ricely, yours, Louis Armstrong’. The name of the dish does not do it justice. It’s more of a ham and sausage stew with kidney beans and a pile of rice. This is a truly warming, delicious dish that’s fairly straightforward to make. Perhaps play the Jazzin’ with Armstrong album to give yourself a little southern swagger as you cook this Creole classic.


Quantity Ingredient
1 medium onion, diced
1 green bell pepper, deseeded and diced
1 celery stick, diced
1 tablespoon unsalted butter
2 talespoons cajun seasoning
1 tablespoon finely chopped garlic
3 fresh bay leaves
150g tasso ham, cubed
2 x 400g tins red kidney beans, rinsed and drained
1 litre chicken stock
125g tomato passata
1 tablespoon finely chopped flat-leaf parsley
4 spring onions, thinly sliced
250g long-grain rice
your favourite hot sauce, to serve


  1. In a bowl, mix together your Louisiana ‘holy trinity’ of diced Creole vegetables: the onion, bell pepper and celery. Melt the butter in a heavy-based pan over medium heat. Add half the ‘holy trinity’ mix and cook for 10 minutes until softened, then add 1 tablespoon of the Cajun seasoning, the garlic, bay leaves, Tasso, and the Andouille sausage, and turn up the heat to medium-high. Cook for a further 7–10 minutes, stirring. Add the drained kidney beans, pour in the chicken stock and add the remaining ‘holy trinity’, Cajun seasoning and tomato passata. Bring to the boil over high heat, then reduce to medium-low, cover and simmer for 45 minutes. Add a little more water if the sauce becomes too thick.
  2. Stir in the parsley and half of the spring onions, and cook for a further 5 minutes. Remove from the heat.
  3. While your red beans are simmering, cook your rice. Wash and rinse the rice really well, until the water runs almost clear. Place in a saucepan with enough water to cover the rice by about 4cm, and stir once. Bring to the boil over high heat, then turn the heat all the way down to low and cover the pan tightly with a lid. Cook for 10–15 minutes, until the rice is cooked. Tip into a colander and separate the grains with a fork.
  4. When ready to serve, remove the bay leaves from the beans. Make a little mound of rice on each plate and surround with a generous helping of the red beans. Garnish with the remaining spring onions. Make sure there is a bottle of your favourite hot sauce on the table.
Deep South
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