Creole-Spiced Red Beans and Rice with Andouille and Smoked Ham Hock

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Slow-simmered red beans infused with Creole spices, smoky andouille sausage, and ham hock, served over fluffy white rice for a soulful classic. This southern-inspired rice & grains ready in about 165 minutes pairs dry red kidney beans, sliced andouille sausage, large (about 1 lb) smoked ham hock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb dry red kidney beans
• 12 oz, sliced andouille sausage
• 1 large (about 1 lb) smoked ham hock
• 1 large, diced yellow onion
• 1 medium, diced green bell pepper
• 3, diced celery stalks
• 5, minced garlic cloves
• 6 cups chicken broth
• 14 oz can, drained diced tomatoes
• 3 tbsp olive oil
• 2 tbsp Creole seasoning
• 1 tsp dried thyme
• 2 bay leaves
• 2 cups white long-grain rice
• to taste salt
• to taste black pepper
• 3, thinly sliced for garnish green onions
• optional, for serving hot sauce

Instructions

1. Step 1: Rinse 1 lb dry red kidney beans and soak in cold water overnight or for at least 6 hours; drain before cooking.
2. Step 2: Heat 3 tbsp olive oil in a large heavy pot over medium heat. Add 12 oz sliced andouille sausage and 1 large smoked ham hock, searing each side for 5 minutes until browned and fragrant.
3. Step 3: Add 1 large diced yellow onion, 1 diced green bell pepper, and 3 diced celery stalks. Sauté for 7 minutes until vegetables soften and develop color.
4. Step 4: Stir in 5 minced garlic cloves, 2 tbsp Creole seasoning, 1 tsp dried thyme, and 2 bay leaves; cook for 1 minute until fragrant.
5. Step 5: Add soaked and drained beans, 14 oz drained diced tomatoes, and 6 cups chicken broth. Bring to a boil, then reduce heat to low and simmer uncovered for 2 to 2 1/2 hours, stirring occasionally, until beans are tender and the liquid thickens.
6. Step 6: Season with salt and black pepper to taste. Meanwhile, cook 2 cups white long-grain rice according to package instructions.
7. Step 7: Remove ham hock, shred the meat, and return it to the pot. Discard bones and bay leaves.
8. Step 8: Serve the red beans over the cooked rice, garnished with 3 thinly sliced green onions and hot sauce if desired.