You Ever Eaten New Orleans Style?


New Orleans Style Red Beans and Rice

After browsing through my William Sonoma Catalog a few days ago, I was intrigued by the recipes that were featured, they were all New Orleans inspired, in honor of Mardi Gras celebrated February 5th. I’ve only seen bits of Mardi Gras celebrations on tv (which looks completely out of my element), but the recipes I’ve tried have been terrific, including these Red Beans and Rice.

This recipe caught my attention when I saw it uses a pressure cooker. I use mine all the time and am always looking for more recipes for it. You can certainly make this recipe without a pressure cooker, it will just take longer to cook the beans. My family loved this southern style dinner. Lots of great flavor with the sauteed ham, sausage and veggis! I highly recommend trying it!

You’ve also got to try the Muffulettas in my last post, they are warm, crispy and delicious. They are also a New Orleans style favorite. My family went nuts for them Superbowl night. I’ll be making them again soon.

New Orleans Style Red Beans and Rice

(recipe adapted from William Sonoma Catalog)
1lb smoked beef sausage cut into 1/2” slices


1lb ham, cut into 1/2” cubes


1 yellow onion, finely chopped


1 anaheim chili pepper, finely diced


3 Tablespoons fresh chopped parsley


3 cloves garlic, minced


2 quarts water


1 lb small red beans


Salt and fresh ground black pepper to taste


Steamed white rice for serving


Hot sauce for serving

1. In a dutch oven or other large pot over medium heat, warm oil. Add sausage and ham; cook until browned, about 5-10 minutes. Add onion, chili peppers and parsley. Cook for another 5 minutes. Stir in garlic for 1 minute and reduce heat to low.

2. If using a pressure cooker, place water and beans into cooker; cover and pressure cook for 33-35 minutes, until beans are softened. If using a pot, follow directions on package to cook the beans.

3. Transfer beans with liquid to ham/sausage mixture. Season with salt and pepper to your liking. Serve with white rice and top with hot sauce if desired.

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11 Responses
  1. Catherine Wilkinson

    I gotta get a pressure cooker!
    Which brand do you like, Jenny?
    I love beans and rice…it must come from those college days when that’s all I could afford! That, and Ramen!

  2. Jenny

    Hi Catherine and Leah,
    I am such a fan of the pressure cooker, but with only one brand because I have studied it’s saftey features. So many people have been scared off by them because they felt like they were unsafe, with history of them exploding

    Kuhn Rikon has a great line of them that are completely safe. They can’t explode and are easy to use. Check them out, I use it all the time. It’s so great for cooking dried beans in just a little over 1/2 hour. Frozen chicken breasts are done in about 15 minutes. It’s worth the investment! Here’s the link to Shars Bosch Kitchen Store where I buy all my pressure cookers.

    http://www.sharskitchen.com/Merchant2/merchant.mvc?Screen=CTGY&Store_Code=SK&Category_Code=CW

  3. Tracy

    Yum … but if your family will eat that, then your family is less picky than mine!

    I have had a pressure cooker for over a year but I’m still afraid to use it!

  4. Jenny

    Thanks Kimmy!

    Tracy,
    My kids are not as picky as my husband. He’s the picky palate around here! I think he tolerated this dish!

  5. teeth whitening

    We used to have a great cajun restaurant in town, but they closed down and I miss getting the red beans and rice. For some reason I have been too intimidated to make my own, but your recipe seems fairly simple so I wanna give it a shot.

  6. Jenny

    Mrs Presley,
    You’d love a pressure cooker. Once you learn to use them, they are great!!

    TeethWhitening,
    You in dentistry? How would I ever guess?!!

    I can’t think of any Cajun restaurants here in AZ. This dish is really simple. Give it a try. Thanks for commenting!

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