Smoked Turkey and Andouille Red Beans and Rice
Table of contents
Intro
This Smoked Turkey and Andouille Red Beans and Rice is the ultimate comfort food meal. Creamy red kidney beans are slow simmered with smoky turkey, spicy andouille sausage, and the classic Louisiana holy trinity of onion, celery, and bell pepper. Served over fluffy jasmine rice, this hearty one-pot meal is packed with flavor and perfect for chilly days, family dinners, or meal prep.
Yesterday was cold, rainy, and dreary, which made it the perfect day for a big pot of red beans and rice. The beans cooked down until they were creamy and thick, the smoked turkey practically fell off the bone, and the spicy andouille added just the right amount of heat. This is one of those meals that tastes like it simmered all day because it did.
Important: If you’re using dried kidney beans, make sure they are soaked and brought to a full boil before simmering. This important step destroys a naturally occurring toxin found in raw kidney beans and ensures they’re safe to eat.
And check out these other great recipes while you are here!
Creamy Smoked Turkey and Rice Soup in the Slow Cooker
Creamy Chicken and Wild Rice Soup
Smoked Turkey Leg Stew with Beans and Cabbage
Crockpot Smoked Turkey, Potatoes, and Green Beans!
Why You’ll Love This Red Beans and Rice Recipe
- Rich, smoky flavor from smoked turkey and andouille sausage
- Thick and creamy beans without adding flour or cream
- Made in one pot for easy cleanup
- Great for meal prep and leftovers
- Budget-friendly and filling
- Perfect comfort food for cool weather
Ingredients
- 1 pound dried red kidney beans, soaked overnight – The star of the dish that creates the creamy texture.
- 1 tablespoon avocado oil – Helps brown the sausage and build flavor.
- 1 pound andouille sausage, sliced – Adds smoky, spicy flavor throughout the dish.
- 1 medium yellow onion, diced – Part of the classic holy trinity.
- 1 green bell pepper, diced – Adds sweetness and flavor.
- 3 ribs celery, diced – Completes the holy trinity.
- 5 to 6 cloves garlic, minced – Adds depth and savory flavor.
- 2 teaspoons Mrs. Dash Garlic & Herb Seasoning – Adds herbaceous flavor without additional salt.
- 1 teaspoon Tony Chachere’s More Spice Creole Seasoning – Provides heat and classic Louisiana flavor.
- 1 tablespoon Better Than Bouillon Roasted Chicken Base – Adds richness and depth.
- 1 large smoked turkey leg (about 2 pounds) – Creates incredible smoky flavor and tender shredded meat.
- 6 cups water – Used to cook the beans during the first stage of simmering.
- 1 teaspoon Mrs. Dash Garlic & Herb Seasoning – Added later to reinforce the herb flavor.
- 1 teaspoon Tony Chachere’s More Spice Creole Seasoning – Adds another layer of Creole flavor.
- ½ teaspoon garlic powder – Boosts the savory garlic flavor.
- ½ teaspoon onion powder – Adds depth and rounds out the seasoning.
- 1 teaspoon dried thyme – Adds earthy flavor that pairs perfectly with beans and smoked meats.
- 3 bay leaves – Infuses the broth with savory depth.
- 1 additional cup water – Added midway through cooking as needed.
How to Make Smoked Turkey and Andouille Red Beans and Rice
Place the dried kidney beans in a large bowl and cover with plenty of water. Allow them to soak overnight, about 8-10 hours. Drain and rinse before using.
Heat the avocado oil in a 6-quart Dutch oven over medium-high heat. Add the sliced andouille sausage and cook until browned and slightly crispy. Remove the sausage and set aside, leaving the rendered fat in the pot.
Add the onion, bell pepper, celery, and garlic to the pot. Season with 2 teaspoons of Mrs. Dash Garlic & Herb Seasoning and 1 teaspoon Tony Chachere’s More Spice Creole Seasoning. Cook for about 5 minutes until the vegetables begin to soften.
Add the Better Than Bouillon, cooked sausage, and drained beans. Stir well to combine.
Nestle the smoked turkey leg into the pot. Add 6 cups of water along with the remaining Mrs. Dash seasoning, Tony Chachere’s seasoning, garlic powder, onion powder, thyme, and bay leaves.
Bring the mixture to a full boil. Once boiling, reduce the heat to a gentle simmer and cover the pot.
Cook for 1½ hours. Flip the turkey leg over, add the remaining cup of water, and continue simmering for another 1½ hours.
Remove the turkey leg and bay leaves. Carefully remove the skin and tendons from the turkey leg and shred the meat. Using a potato masher, mash some of the beans directly in the pot to create a thick and creamy consistency.
Return the shredded turkey meat to the pot.
Continue simmering for another 30 minutes, or until the beans are tender and the gravy has thickened.
Serve over rice and enjoy!
Tips for the Best Red Beans and Rice
- Soaking the beans overnight helps them cook more quickly and evenly.
- Be sure to rinse the soaked beans before cooking.
- Bring the beans to a full boil before reducing them to a simmer.
- Mash a portion of the beans near the end of cooking to create a naturally creamy texture.
- If the mixture becomes too thick during cooking, add a little additional water.
- Taste before adding salt. Between the sausage, smoked turkey, Creole seasoning, and bouillon, you may not need any additional salt.
This is the best hot sauce for this dish in my opinion!
Serving Suggestions
This red beans and rice is delicious served with:
- White rice
- Jalapeño cheddar cornbread
- Hot sauce
- A simple green salad
- Southern-style collard greens
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Smoked Turkey and Andouille Red Beans and Rice
Ingredients
- 1 lb Dried Red Kidney Beans soaked overnight
- 1 tbsp Oil
- 1 lb Andouille Sausage, sliced
- 1 Green Bell Pepper, diced
- 1 Yellow Onion, diced
- 3 Ribs of Celery, diced
- 5-6 Garlic Cloves, minced
- 3 tsp Mrs Dash Garlic and Herb Seasoning divided (or use any salt free seasoning you like)
- 2 tsp Tony Chachere’s More Spice Creole Seasoning divided (or use any creole seasoning you like)
- 1 tbsp Better Than Bouillon Roasted Chicken Base
- 1 Large Smoked Turkey Leg about 2 lbs
- 7 Cups Water divided
- 1 tsp Dried Thyme
- 3 Bay Leaves
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- Cooked Rice for serving
Instructions
- Soak the beans overnight in plenty of water. Drain and rinse.
- Heat avocado oil in a Dutch oven or large pot and brown the andouille sausage. Remove and set aside.
- Add onion, celery, bell pepper, and garlic. Season with 2 teaspoons Mrs. Dash and 1 teaspoon Tony’s. Cook 5 minutes.
- Stir in the Better Than Bouillon, sausage, and beans.
- Add the turkey leg, 6 cups water, remaining seasonings, thyme, and bay leaves.
- Bring to a boil, cover, and reduce to a simmer.
- Cook for 1½ hours. Flip the turkey leg (if needed) and add the remaining cup of water. Continue cooking another 1½ hours.
- Remove the turkey leg and bay leaves. Shred the turkey meat and return it to the pot.
- Mash some of the beans with a potato masher.
- Simmer 30 more minutes until thick and creamy.
Notes
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Reheat on the stovetop or in the microwave, adding a splash of water if needed.Frequently Asked Questions
Do I have to soak the beans overnight?
While you can use a quick-soak method, soaking overnight helps the beans cook more evenly and reduces cooking time.
Can I make red beans and rice without a smoked turkey leg?
Yes. Ham hocks, smoked turkey wings, or additional andouille sausage can be substituted.
Can I make this recipe spicy?
Absolutely. Add additional Creole seasoning, cayenne pepper, or your favorite hot sauce.
Why are my red beans not creamy?
The beans may need more cooking time. Mashing some of the cooked beans also helps create a thick and creamy texture.
Can I freeze red beans and rice?
Yes. This recipe freezes very well for up to 3 months.
