Authentic Louisiana Red Beans and Rice with Smoky Ham Shanks

Red Beans and Rice is a cherished Monday tradition across Louisiana, where the inviting aroma wafts through neighborhoods. Each family guards their unique recipe, blending time-honored ingredients and techniques.

Our friends at Flip My Food shared this standout version during their visit to Creole Nature Trail Adventure Point. Enhanced with ham shanks, it delivers rich, homestyle flavor that keeps guests reaching for seconds. Enjoy this classic!

Red Beans & Rice

Ingredients

• 1 pound dry small Camellia red beans
• 1½ tablespoons butter
• 1 large onion, chopped
• 1½ cups celery, chopped
• 1 cup green bell pepper, seeded and chopped
• 4 cloves garlic, sliced
• 4 to 6 cups ham shank stock
• 1 bay leaf
• 1 tablespoon Worcestershire sauce
• Creole seasoning to taste
• Crystal hot sauce to taste
• Kosher salt
• Ground black pepper
• 2 cups cooked white rice

Instructions

1. Place dried beans in a large bowl and cover with cold water by a couple of inches. Soak for 8 hours or overnight.
2. Drain soaked beans and set aside. In a large pot, melt butter and add onions, celery, bell pepper, and garlic. Sauté for 3-5 minutes until vegetables soften.
3. Add beans, ham shank stock, and bay leaf. Bring to a boil, then reduce to a simmer and cover. Cook for 1½ hours or until beans are very tender.
4. Remove ham shanks, cool slightly, shred meat with a fork, and return to pot. Stir in Worcestershire sauce and Creole seasoning to taste. Cover and simmer another hour until thick and creamy. Season with hot sauce, salt, and pepper. Serve over rice.

Chef's Tips

• Quick-soak beans: Cover with boiling water by 2 inches and soak for 2 hours.
• For creamy texture, ensure cooking liquid barely covers the beans.

Braised Ham Shanks

Ingredients

• 2 pounds smoked ham hocks
• ½ medium Spanish onion, halved
• 3 small celery stalks, roughly chopped
• ½ medium carrot, peeled and roughly chopped
• 6 fresh garlic cloves
• 1 fresh bay leaf
• 1 sprig fresh thyme
• 6 black peppercorns
• 8 cups low-sodium chicken stock

Instructions

1. Combine all ingredients in a medium stockpot. Bring to a boil over high heat, then reduce to low, cover, and simmer until tender, about 4-5 hours.
2. Remove hocks with a slotted spoon. Strain liquid, discarding solids. Cool hocks in the braising liquid.
3. Fork-pull meat into bite-sized chunks, discarding bones and excess fat. Reserve stock for beans and use meat to elevate soups or dishes.

Find more Cajun recipes here. Learn more about Flip My Food at www.flipmyfood.com.