Smoked Turkey and Andouille Red Beans and Rice
Thick, creamy red beans simmered with smoked turkey leg, spicy andouille sausage, and Louisiana-inspired seasonings for the ultimate comfort food dinner.
Servings 8
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.