I still remember the first time I made Classic Red Beans and Rice with Andouille Sausage and Ham Recipe—it was for a cozy Sunday dinner with friends, and the rich, smoky aroma filling the kitchen instantly made everyone gather around. There’s something about this dish that just feels like a warm hug in a bowl. The combination of tender red beans, spicy sausages, and the depth from ham makes it a real crowd-pleaser. Since then, it’s become a go-to whenever I want to impress without fuss, especially on chilly evenings when comfort food is calling.

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Why This Recipe Shines

Flavor Harmony: The smoky ham and spicy Andouille sausage blend beautifully with tender red beans for rich, layered flavors.
Easy Assembly: Simple steps that don’t require fancy skills or equipment—perfect for weeknight dinners or meal prep.
Texture Play: Creamy beans meet crisped sausage for a satisfying mouthfeel with every bite.
Showstopper Finish: Served over steamy white rice and built for versatility—you can add hot sauce or pickled okra to suit your mood.

What’s really cool about this Classic Red Beans and Rice with Andouille Sausage and Ham Recipe is how it manages to be hearty and feel special without overwhelming you. The aroma of bay leaves and fresh thyme mingling with garlic and sautéed veggies puts your kitchen into feast mode. Plus, it’s naturally gluten-free and can be tweaked easily depending on what you have. I love sharing this recipe because it’s friendly for beginners—you don’t need to soak the beans overnight, and I’ll walk you through each part to help you nail it. Let’s dive in and get cooking!

This image shows a dark pot filled with a thick stew that has a rich brown broth. Inside the stew are small dark red beans, chunks of smoked sausage, and pieces of meat, all mixed together. A ladle is scooping some of the stew, holding a portion with several beans and sausage slices visible. The broth looks a bit oily with shiny spots reflecting light. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Be Working With

Before you start, I recommend measuring out the ingredients precisely for the best texture and flavor. Don’t worry, you’ll find all the exact amounts in the recipe card at the bottom to keep handy while cooking.

Dried red beans: The heart of the dish, make sure to rinse well; no need to pre-soak thanks to this method.
Extra-virgin olive oil: For sautéing veggies and browning sausage, adds a subtle fruity richness.
Celery, yellow onion, and green bell pepper: Classic “holy trinity” aromatics that build the base flavor.
Garlic: Freshly minced for that punch of savory depth.
Ham hock: Delivers a smoky, meaty stock that gives the beans their signature flavor.
Kosher salt and cracked black pepper: Essential for seasoning along the way.
Fresh thyme and bay leaves: Add herbaceous notes—fresh thyme preferred but dried works fine.
Worcestershire sauce: A clever umami booster, enhancing the savory complexity.
Fresh flat leaf parsley: Brightens the dish at the end, feel free to add more for garnish.
Creole seasoning: Like Tony’s brand, this brings that iconic Louisiana heat and flavor balance.
Smoked ham, Andouille sausage, Louisiana hot sausage: The trifecta of smoky, spicy meats—don’t skip the Andouille!
Cooked white rice: The perfect bed for soaking up all that saucy goodness.
Optional pickled okra and hot sauce: For traditional final touches that add tang and heat.

If you can’t find certain meats, smoked pork shoulder or kielbasa can work in a pinch. And if fresh herbs aren’t available, dried versions are an okay substitute—just adjust quantities since dried herbs are more concentrated.

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Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Tools You’ll Need

Large stockpot or Dutch oven: For cooking the beans and simmering everything together—heavy-bottomed is best to avoid sticking.
Large skillet: To sauté vegetables and brown the meats, giving that delicious caramelized flavor.
Wooden spoon or spatula: For stirring without scratching your pans.
Measuring spoons and cups: To keep your seasonings and liquids on point.
Colander: To drain your beans after initial cooking with ease.
Sharp knife and cutting board: For chopping your veggies and slicing sausage.

How to Make Classic Red Beans and Rice with Andouille Sausage and Ham Recipe

Now, let’s walk through the steps. This recipe is pretty hands-off after the initial prep, but the layering of flavors takes time, so be ready to infuse some patience while it simmers to perfection. Here’s how to get it right every time.

Cook the Beans: Place your rinsed red beans into a large pot and cover with water by about 2 inches. Bring to a boil over medium-high heat and cook uncovered for about 45 minutes or until they’re tender but not falling apart. Drain and reserve the pot to save those bean-flavored juices.
Sauté the Veggies: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Toss in celery, yellow onion, and green bell pepper. Stir occasionally until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook for another 2 minutes until fragrant—your kitchen will smell amazing.
Build the Flavor Base: To that reserved pot, add the ham hock, drained beans, sautéed veggies, salt, pepper, thyme, bay leaves, Worcestershire sauce, parsley, and Creole seasoning. Pour just enough water to cover the ham hock. Bring the mixture back up to a boil over medium-high heat, then reduce to a gentle simmer.
Simmer and Thicken: Let everything simmer uncovered on low heat for 2 to 3 hours. Stir occasionally to prevent sticking and promote even cooking. The beans will soften further and the liquid will thicken. The smell at this stage is pure comfort food.
Brown the Meats: While the beans simmer, heat the remaining tablespoon of olive oil in the skillet over medium-high heat. Add diced smoked ham, Andouille sausage, and Louisiana hot sausage. Cook, stirring occasionally, until the edges brown and get a bit crispy, about 5 minutes.
Finish and Combine: In the last hour of simmering, add your browned meats to the pot with the beans. Discard the ham hock and bay leaves before serving.
Serve It Right: Spoon the thickened bean and meat mixture over steaming white rice. Offer pickled okra and Louisiana-style hot sauce on the side if you like that extra tang and heat kick.

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Kitchen Wisdom

Tip 1: Don’t rush the simmering—it’s what develops those deep, rich flavors.
Tip 2: Browning the sausage separately creates tasty caramelized edges you’ll love.
Tip 3: Taste and adjust salt after adding meats since ham and sausage are salty enough on their own.
Tip 4: Leftovers taste even better the next day, so consider making a double batch.

How to Serve

A white bowl with a blue rim holds a dish divided into two parts: a mound of white rice on one side, fluffy and neatly piled, and a thick stew on the other side filled with dark red beans, sliced sausage pieces, okra slices, and chunks of meat all in a rich brown sauce. The stew is garnished with bright green chopped herbs scattered across the surface. Around the bowl, on a white marbled background, there is a small white bowl filled with chopped green herbs, another small white bowl with whole and sliced okra, a glass of amber-colored liquid, and a bottle with a reddish label. The colors are warm, earthy, and fresh, showing a comforting and hearty meal. photo taken with an iphone --ar 4:5 --v 7

Flavor Boosters

To really elevate this Classic Red Beans and Rice with Andouille Sausage and Ham Recipe, try topping your bowl with chopped fresh parsley or slicing scallions over the top for a bright, fresh contrast. A splash of Louisiana hot sauce cuts through the richness with a satisfying spicy kick. And if you’re feeling adventurous, a few pickled okra pieces add a tangy crunch that balances the creamy beans.

Perfect Pairings

This dish pairs beautifully with classic Southern sides like cornbread or crusty garlic bread to soak up every last bit of sauce. For drinks, a cold beer or an icy sweet tea complements the spice perfectly. If you want to keep it light, a refreshing cucumber salad or coleslaw adds a crisp, cool contrast.

Presentation Touches

For a cozy family dinner, serve the beans and rice family-style in a large pot, letting everyone help themselves. Hosting a gathering? Scoop neat portions with a rice mold or small bowl for a tidy, restaurant-style presentation. Leftovers can be portioned into airtight containers for easy lunches or reheated dinners later in the week.

Variations & Easy Swaps

Use turkey sausage or chicken sausage for a leaner protein option.
Swap smoked paprika for Creole seasoning if that’s what you have on hand for a mild smoky flavor.
Add a splash of beer during the simmer for depth and slight sweetness.
For a vegetarian twist, omit meats and add smoked tofu or mushrooms, plus vegetable broth instead of ham hock.
Use brown rice or cauliflower rice to change up the texture and calories.
Boost the heat by adding cayenne pepper or sliced jalapeños in step two.

Make-Ahead, Storage & Reheating

The Classic Red Beans and Rice with Andouille Sausage and Ham Recipe stores well in the fridge up to 4 days in a sealed container.
Freeze individual portions wrapped tightly for up to 3 months—thaw overnight in the fridge for best results.
Reheat gently on the stove or microwave; add a splash of water if the mixture thickens too much.
This recipe’s flavors deepen after resting, so leftovers often taste even better.

FAQs

Q: Do I need to soak the red beans before cooking?
A: No soaking needed here! Cooking the beans directly in boiling water for 45 minutes softens them perfectly without that extra step.

Q: Can I make this recipe in a slow cooker?
A: Absolutely. Brown the sausage and veggies first, then combine all ingredients (except parsley) in your slow cooker. Cook on low for 6-8 hours.

Q: What if I can’t find Andouille sausage?
A: Smoked kielbasa or any spicy smoked sausage is a good substitute. It won’t be exactly the same but will still add great flavor.

Q: How do I adjust the spice level?
A: For milder flavor, reduce or omit the Creole seasoning and spicy sausages. For more heat, add extra Creole seasoning or hot sauce at serving.

Q: Is this recipe gluten-free?
A: Yes! Just make sure your Worcestershire sauce and Creole seasoning are certified gluten-free to be safe.