Cajun Legacy Loaded Red Beans & Rice

Serves 6 | Prep: 25 min | Cook: 1½–2 hrs

Rich, smoky and loaded with andouille, tender chuck and smoked turkey, this hearty red beans & rice recipe gets its signature flavor from Cajun Legacy Creole Heat.

INGREDIENTS

Meat

• 2 lbs chuck roast or stew meat, cut into small bite-size cubes

• 1 lb andouille sausage, sliced

• 1 smoked turkey leg

Beans & Vegetables

• 2 large cans S&W Red Beans, undrained

• 2 large yellow onions, halved and sliced into half-moons

• 5 celery stalks, chopped

• 1 green bell pepper, chopped

• 4 garlic cloves, minced

• 3 cans French onion soup

Seasonings

• 3 tbsp Cajun Legacy Creole Heat, divided

• 1 cup all-purpose flour

• Lawry’s Seasoned Salt, to taste

• Salt & black pepper, to taste

• 2 tbsp Crystal Hot Sauce

• Bacon fat or cooking oil, as needed

For Serving

• Cooked long-grain white rice

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DIRECTIONS

1. Brown the Andouille

In a large Dutch oven or heavy-bottomed pot, brown the sliced andouille over medium-high heat.

Remove the sausage and set aside, leaving the rendered fat in the pot.

2. Season & Dredge the Beef

Combine 1 cup flour, 2 tbsp Cajun Legacy Creole Heat and Lawry’s Seasoned Salt to taste.

Coat the cubed chuck thoroughly in the seasoned flour and shake off the excess.

3. Brown the Beef

Working in batches, sear the beef in the rendered andouille fat until deeply browned with slightly crispy edges.

Add bacon fat or cooking oil as needed. Remove the beef and set aside.

4. Cook the Holy Trinity

Add the sliced onions, celery and bell pepper to the same pot.

Sauté until softened and the onions are translucent, scraping up those flavorful browned bits from the bottom.

Add the garlic and cook another 30–60 seconds, just until fragrant.

5. Build the Pot

Return the beef and andouille to the pot.

Add:

• Smoked turkey leg

• Red beans and all their liquid

• 3 cans French onion soup

• Remaining 1 tbsp Cajun Legacy Creole Heat

• 2 tbsp Crystal Hot Sauce

Stir well and bring to a boil.

6. Simmer Low & Slow

Immediately reduce to a low simmer.

Partially cover and cook for 1–1½ hours, stirring occasionally. The seasoned flour from the beef will gradually thicken the broth into a rich gravy.

Taste and adjust Cajun Legacy Creole Heat, Lawry’s, salt, pepper or Crystal as desired.

7. Pull the Turkey

When the turkey is fall-apart tender, remove the leg. Discard the bone, skin and cartilage.

Shred the turkey meat, return it to the pot and simmer another 10–15 minutes.

8. Serve

Spoon generously over hot long-grain white rice.

TARGET CONSISTENCY

The finished beans shouldn't be thin or brothy. You're looking for a rich, thick, savory gravy that coats the beans and meat but still flows easily over the rice.

Too thick? Loosen with a splash of beef broth.
Too thin? Simmer uncovered a little longer.

🌶️ Cajun Legacy Tip

Want more heat? Add extra Cajun Legacy Creole Heat or a few more shakes of Crystal at the table.