How to Make Louisiana Style Red Beans & Rice | Heath Riles BBQ

Red Beans and Rice is a Louisiana staple that everyone should try at least once. This recipe combines the deep, earthy flavors of red beans with the smoky sweetness of Andouille sausage. It also includes the Cajun Holy Trinity: celery, onions, and bell pepper! I amped up the flavor by using two of my best-selling seasonings.

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Products Used:
• Heath Riles BBQ Garlic Jalapeño Rub https://bit.ly/2yXvmD4
• Heath Riles BBQ Cajun Creole Garlic Butter Rub https://bit.ly/37ieB68
• Loco Dual Burner Fry Cart https://amzn.to/3SPwLk7
• McWare 15" Roasting Pan https://amzn.to/3w7WVqu
• Disposable Cutting Boards https://amzn.to/3OvTd04
• Aluminum Pans https://amzn.to/3SOqPcd

Ingredients:
• Andouille sausage
• 1.5lbs of ham shanks
• 4 stalks of celery
• 1 bell pepper
• 1 onion
• Heath Riles BBQ Garlic Jalapeño Rub
• Heath Riles BBQ Cajun Creole Garlic Butter Rub
• 4 32oz boxes of chicken stock
• 2 tbsp minced garlic
• 2.5 bay leaves
• Camellia beans

Directions:
1. Finely dice the onions, celery, pepper, and Andouille Sausage. Dice the ham hocks, if using, removing any bones.
2. Place the Andouille sausage into a large aluminum pan, then set a large pot over a burner on medium-low. Drizzle olive oil into the pan, and once it is hot, add the meat, sauteeing until brown.
3. If using, add the ham and use a paper towel to sop up the excess grease. Add the veggies to the pot and saute them until soft and translucent. Watch the video to learn how you can make this dish your own.
4. Add a dash of Heath Riles BBQ Garlic Jalapeńo Rub and Heath Riles BBQ Cajun Creole Garlic Butter Rub. Then, pour in ½ cup of chicken broth to deglaze the pan. Let the veggies sweat in for a few minutes before adding the minced garlic.
5. Once the veggies are soft, pour in the rest of the broth carton and let it boil. Then, add the red beans, covering them with another carton of broth, if needed, and another dash of Heath Riles BBQ Garlic Jalapeńo Rub and Heath Riles BBQ Cajun Creole Garlic Butter Rub, along with the bay leaves.
6. Put the lid on the pot, turn the burner to low, and let the beans and veggies simmer for 45 minutes. Keep an eye on your Red Beans and Rice, and add more chicken broth whenever the mixture gets too thick. You’ll most likely use 4-5 cartons.
7. When the red beans are tender, remove the bay leaves and mash the beans with a potato masher.
8. Let the red beans simmer for a few more minutes, then take them off the heat. My beans had a total cook time of about 3 hours.
9. To assemble your plate, lay down a good scoop of white rice, followed by a hefty serving of Red Beans. Let cool before digging in. Enjoy!

Chapters:
Intro 0:00
Prepare Ingredients 0:51
Fire up Burner 3:00
Brown Andouille Sausage 3:24
Add Ham Shanks 4:14
Add Holy Trinity 5:10
Season with Heath Riles BBQ Rub 5:34
Pour Chicken Broth 6:18
Add Camellia Beans 8:34
Mash Up Beans 11:24
Recap 12:00
Make a Bowl and Taste 13:30
Outro 13:39

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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections

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