Mississippi Red Beans and Rice

Hi guys! You should know that I am from a small town in Mississippi about an hour and a half away from New Orleans. I grew up surrounded by, arguably, the best food in the world. This recipe hold particular weight in my heart because it is my favorite meal, it is my go-to when I’m feeling down, sick, or want to impress some of my west coast friends. A lot of red beans and rice recipes are somewhat soupy(their not supposed to be) and for me, it’s a little discerning. Having a rich, thick, and creamy base is the key to the best red beans and rice. I actually make this is recipe for non-bean lovers and it becomes beloved by them! Anyways, I’m going to stop talking and give you the recipe.

prep time-30 minutes

 cook time-3 1/2 hours

total cook time- 4 hours

What you’ll need:

1-2lbs of washed, rinsed, and dried beans (canned beans can work if you don’t have the time to soak them overnight) 

4 & 1/2 cups of Chicken stock 

1 half package of beef kelbasia sausage 

1 half package of andouie sausage

1 ham hock 

1 (8 ounce) package of  garden vegtable cream cheese 

2 stalks of celery 

1/2 of an onion

2 Cloves of garlic

1 red bell pepper

2 bay leaves

1/2 teaspoon of black pepper 

1 tablespoon of Italian seasoning

1-2 tablespoon of Tony sacherious

a pinch of gumbo file- depending on thickness you want 

a pinch of flour for thickness as well



How to make your masterpiece

A part that is not necessary but a bonus in flavor…. you’ll want to marinate your ham hock(or pork hock) over night. Take a ziplock bag and add 2 parts olive oil, I part balsamic vinegar, a little worstechere and soy sauce, some garlic powder, onion powder, Italian seasoning, and last but least, crushed red pepper. after adding all of the ingredients put the hocks in to the bag and swish them mixture around until they have been coated. Put them in fridge and just rotate them when you wake up in the morning that way they can be evenly marinated.

First thing first, cut up your sausage and set it the side for a second. Then, chop your onions, celery, bell pepper, and garlic and place them in a pan that is thinly coated with olive oil. If you have it, you can add some Tony chasuerces to the top of the vegetables and then add the sausage to your pan of veggies that are sautéing. Cook for about 10 minutes on med-high to high heat.

While the sausage is cooking, I would recommend to get your base ready. You should get out your pot, add four and half cups of chicken stock, your beans, and your sausage should be done by this point. Once they are done(even if they’re a little underdone they will cook in the stock) add the ENTIRE pan to the pot. Yes, that means adding the little bit of grease and maybe some blackened pieces if you put it on too high of heat. Do to fret, it all adds flavor.

Now, let’s talk about that pork hock that is in your fridge. Personally, pork makes a little nervous so I fry it in a pan for a few minutes on each side and then add it to the mixture. While this is probably not necessary, if you feel comfortable with the meat then don’t worry about it!

All you need now is to mix up the pot and add some Thyme, Rosemary, and crushed red pepper. I added some photos of my own mixture so you can compare and get a good idea of what it looks like!


Put the lid on this bad boy and let her simmer for about 2 hours!

After the two hours are up, you’re going to need to mash at least half of the beans. You can do this three ways… 1) use a wooden spoon to smash them on the side of the pot. 2) take a small whisk and smash the beans on the bottom of the pot. 3) Fish the beans out and put them in a separate bowl to smash. All three ways are effective; however, I like to use the whisk because it’s a little easier for me. Here are some photos to show you examples.



Now that the smashing of the beans is done, you can go back either go ahead and put on your brown rice or wait another thirty minutes and cook your white rice.

15 minutes til’ I would take the mixture off of heat and start to thicken it up! This is arguably the most difficult part of the recipe because it’s a constant battle between your food tasting like flour or having soupy food. So, this is were the gumbo file comes into play! Because it’s made out of sassafras leaves it actually adds flavor to your meal while thickening it up.

So, add a little gumbo file, and whisk in while pouring. Then, add a little four while whisking as well. After the mixture has been semi-cooled, add your package of cream cheese and stir.

Once this is done, get your bowls out and put the rice on the bottom with your mixture on top! Add some cheese of your liking and you’re all set!







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