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New Orleans Red Beans & Rice with Bayou Gotham

New Orleans Red Beans & Rice with Bayou Gotham


Traditionally made on Mondays and emblematic of Creole cuisine, red beans ‘n’ rice remains a part of New Orleans’ identity. The great Louis Armstrong signed his letters, “Red Beans & Ricely Yours”.


Preparing Time: Overnight
Cooking Time: 3 ½ hours
Prepared for: 4 to 6 people



· 1 bottle of Bayou Gotham® Ruby Rebelle Hot Sauce
· 1 lb dried red beans, rinsed
· 2 smoked ham hocks
· 1 yellow onion, chopped
· 2 celery stalks, chopped
· 1 green bell pepper, chopped
· 1 teaspoon cayenne
· ¼ bunch parsley, chopped
· 2 sprigs fresh thyme
· 3 bay leaves
· 4 garlic cloves, chopped
· 2 green onions, chopped
· 3 smoked sausages, 3" chunks
· 4 cups cooked white rice
· Salt and black pepper to taste


Place the dried beans in a large bowl and cover with water. Season with a few dashes of Bayou Gotham® Ruby Rebelle Hot Sauce and Worchestershire sauce. Soak the beans overnight in the refrigerator.

Drain and place beans in a large heavy pot with the ham hocks, add just enough cold water to cover (about 2 quarts). Add the onion, celery, green pepper, cayenne, parsley, thyme, bay leaves, garlic, green onions, finely chopped hot dogs, and 1/3 to 1/2 cup of Bayou Gotham® Ruby Rebelle Hot Sauce. Stir to combine.

Simmer uncovered until the beans are tender and start to thicken, about 3 hours. The beans should look almost overcooked, like they are about to burst. Stir the beans occasionally to prevent scorching on the bottom. Add about 1 cup of water if the mixture appears too thick or dry. Toss in the sausages and cook for another 30 minutes to heat them through. Salt and pepper to taste.

Serve in a wide bowl over some steamed white rice, garnished with chopped green onion. Tastes even better after a day in the fridge!

Caribbean ‘flare’ — for an island kick of heat ‘n’ flavor, dash with Bayou Gotham® Flambeau Fiya Caribbean Creole Hot Sauce!

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