Jul 14 2026
Restaurants›Patio 44 Gulfport›Red Beans & Rice Recipe

Red Beans & Rice Recipe

Inspired by Patio 44 Gulfport
Time1h 20m
Serves4

Andouille sausage, tasso ham, steamed rice, sweet cornbread

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Ingredients

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Main Ingredients

For the Rice

For the Cornbread

Method

For the Red Beans

  1. 1

    Cook the Sausage and Ham

    In a large pot, heat olive oil over medium heat. Add the chopped Andouille sausage and Tasso ham. Cook until brown and slightly crispy, about 5-7 minutes.

  2. 2

    Sauté the Vegetables

    Add the chopped onion, green bell pepper, and celery to the pot. Sauté for about 5 minutes until the vegetables are softened.

  3. 3

    Add Garlic and Spices

    Stir in the minced garlic, bay leaves, cayenne pepper, salt, and black pepper. Cook for another minute until fragrant.

  4. 4

    Add the Beans and Broth

    Add the red beans and chicken broth to the pot. If using dried beans, ensure they are soaked and drained beforehand. Bring the mixture to a boil.

  5. 5

    Simmer

    Reduce the heat to low and let it simmer uncovered for about 30-40 minutes, stirring occasionally. This allows the flavors to meld.

For the Rice

  1. 6

    Cook the Rice

    In a separate pot, bring water to a boil. Add salt and rice. Reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and water is absorbed.

For the Cornbread

  1. 7

    Preheat the Oven

    Preheat your oven to 200°C (400°F).

  2. 8

    Mix Dry Ingredients

    In a bowl, mix cornmeal, all-purpose flour, sugar, baking powder, and salt.

  3. 9

    Combine Wet Ingredients

    In another bowl, whisk together milk, egg, and melted butter.

  4. 10

    Combine Mixtures

    Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing.

  5. 11

    Bake the Cornbread

    Pour the batter into a greased baking dish and bake for 20-25 minutes or until golden brown.

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