Smoked Red Beans & Rice

November 19, 2021

Smoked Red Beans & Rice

Not to be out done by any fast food joint on the planet, I came up with this recipe because I just love Popeye’s version of red beans and rice. I take it a step or two further to give this dish a delicious smokey flavor. It’s time-consuming, but well worth the effort!



  • 1 lb. bag of dried red beans
  • 1/4 cup vegetable oil
  • Andouille sausage (sliced or ground)
  • 1/2 lb. ham hock
  • 7 cups chicken broth
  • 2 tbsp butter
  • 1 large onion, diced
  • 2 tbsp. minced garlic
  • 2 ribs sliced celery
  • 2-3 sliced red peppers
  • 3 - 4 sliced jalapeno peppers
  • 2-3 tbsp. Lip Smackin’ Good Da Bayou Blend seasoning
  • red pepper flakes
  • 2 tsp. paprika
  • 1 tsp. cayenne pepper


  1. Rinse the dry beans in a colander and place into a large pot covered with water about 2” above the beans.
  2. Bring to a boil, turn off, cover and let soak overnight.
  3. Drain beans, add back to pot along with chicken broth and turn on medium heat.
  4. Heat oil in a skillet, add sausage and ham hock. Brown & add to pot.
  5. Add to the skillet butter, onion, garlic, celery and peppers, cook until tender and then add to the pot of beans.
  6. Add remaining ingredients, bring to a boil, reduce heat and simmer, uncovered, for about an hour.
  7. Transfer beans to large aluminum pan and place in the smoker, uncovered, for about 2 hours using your choice of wood (I use either hickory or pecan). 
  8. Adjust consistency of the beans by adding more broth if they become too dry. Beans should be creamy, not soupy. 
  9. Using the back side of a large spoon, smash up about 20% of the beans stir and serve over cooked rice.