Red Beans And Rice



  • 1 (1-pound) package Camellia Brand Red Kidney Beans

  • 1 pound smoked sausage, sliced

  • 8-10 cups water

  • 1/4 stick of butter

  • 2 cups chopped seasoning blend (onions, celery, green bell peppers, parsley flakes)

  • 1 toe garlic, chopped

  • 1 bay leaf

  • Salt to taste

  • Pepper to taste

  • Cajun seasoning to taste

  • Hot cooked rice

Total time:

5 hours

Prep time:

2 hours

Cook time:

3 hours


6 - 8


  1. Rinse and sort beans. (Optional: Soak beans using your preferred method.)

  2. In large heavy pot, cook sliced sausage for 5 minutes.

  3. Add chopped seasoning blend and garlic to cooked sausage, along with 1/4 stick butter, and continue to cook until onions turn soft and clear.

  4. Add beans, water, and bay leaf.

  5. Bring to rolling boil for 30 minutes, stirring every 10 minutes.

  6. Reduce heat, simmer for 1-2 hours, stirring occasionally, until beans are desired tenderness.

  7. Add salt, pepper, Cajun seasoning to taste.

  8. Serve over hot cooked rice.


  • 1 lb. (4 sticks) unsalted butter 

  • 3 cups all-purpose flour

  • 2 red bell peppers, in medium dice

  • 2 celery stalks, in medium dice

  • 1 ¼ gallon (20 cups) chicken stock

  • 2 tablespoons Creole seasoning

  • 1 teaspoon ground black pepper

  • 1 teaspoon dried hot red pepper flakes

  • 1 teaspoon chili powder

  • 1 teaspoon dried thyme

  • 1 tablespoon chopped garlic

  • 2 bay leaves

  • 2 tablespoons kosher salt

  • 1 lb. andouille sausage, cut into ¼ inch-thick slices

  • 3 ½ lb. chicken, roasted and boned

  • hot sauce to taste

  • boiled rice as accompaniment

In a 12-quart stockpot melt butter over moderately low heat. Gradually add a third of the flour, stirring constantly with a wooden spoon, and cook, stirring constantly, 30 seconds. Add a third more flour and sit constantly 30 seconds. Add remaining third of flour and stir constantly 30 seconds. Continue to cook roux, stirring constantly, until it is the color of dark mahogany, about 30 to 45 minutes. 

Add bell peppers and stir constantly 30 seconds. Add onions and celery and stir constantly 30 seconds. Add the stock to roux, stirring constantly to prevent lumps. Add all remaining ingredients except chicken, rice, and hot sauce and bring to boil. Simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirring occasionally. Add chicken and simmer 15 minutes. Adjust seasoning with hot sauce. Serve over rice.

This recipe yields about 6 quarts, but gumbo freezes well and can be thawed without losing flavor.

Coming Soon

New Orleans Recipes