📝 About This Recipe
This vibrant dish is a soulful bridge between Cuban 'Congrí' and the classic New Orleans Red Beans and Rice tradition. Unlike the traditional Caribbean version that uses black beans, this New Orleans variation utilizes creamy red kidney beans and the 'Holy Trinity' of aromatics to create a one-pot masterpiece. It is a smoky, savory, and deeply comforting rice dish that captures the multicultural spirit of Louisiana in every bite.
🥗 Ingredients
The Holy Trinity & Aromatics
- 1 large Yellow Onion (finely diced)
- 1 Green Bell Pepper (seeded and diced)
- 2 stalks Celery (finely chopped)
- 4 cloves Garlic (minced)
- 3 stalks Green Onions (sliced, white and green parts separated)
The Proteins & Fat
- 8 ounces Andouille Sausage (sliced into 1/4 inch rounds)
- 4 ounces Smoked Ham Hock or Tasso Ham (diced small)
- 2 tablespoons Bacon Drippings or Vegetable Oil
The Grains & Legumes
- 2 cups Long-Grain White Rice (rinsed until water runs clear)
- 1 can (15 oz) Red Kidney Beans (drained and rinsed)
- 3.5 cups Chicken or Vegetable Stock (low sodium preferred)
Seasonings & Finishes
- 1 tablespoon Cajun Seasoning (adjust based on salt preference)
- 1 teaspoon Dried Thyme
- 2 Bay Leaves (whole)
- 1 teaspoon Worcestershire Sauce
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or Dutch oven, heat the bacon drippings or oil over medium-high heat.
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2
Add the sliced andouille sausage and diced ham. Sauté for 5-7 minutes until the fat has rendered and the meats are deeply browned and crispy around the edges.
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3
Using a slotted spoon, remove the meat from the pot and set aside, leaving the flavorful fat behind.
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4
Reduce heat to medium. Add the onion, bell pepper, and celery (the 'Holy Trinity'). Sauté for 8-10 minutes until the vegetables are soft and the onions are translucent.
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5
Stir in the minced garlic and the white parts of the green onions. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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6
Add the rinsed rice to the pot. Stir constantly for 2-3 minutes to 'toast' the grains; they should look slightly translucent and smell nutty.
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7
Return the browned meats to the pot and add the red kidney beans, Cajun seasoning, thyme, and bay leaves.
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8
Pour in the stock and the Worcestershire sauce. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.
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9
Bring the mixture to a rolling boil. Once boiling, give it one final stir, then reduce the heat to the lowest setting.
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10
Cover the pot with a tight-fitting lid. Simmer undisturbed for 20-25 minutes. Do not lift the lid, as the steam is essential for the rice texture.
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11
After 25 minutes, turn off the heat but leave the lid on. Let the pot sit for 10 minutes to allow the moisture to redistribute.
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12
Remove the lid and discard the bay leaves. Use a fork to gently fluff the rice, incorporating the beans and meat evenly.
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13
Garnish generously with the reserved green onion tops and fresh parsley before serving hot.
💡 Chef's Tips
Always rinse your rice thoroughly to remove excess starch; this ensures the Congri is fluffy rather than gummy. If you prefer a spicier kick, add a half teaspoon of cayenne pepper or a few dashes of Crystal hot sauce during step 8. For the best flavor, use a cast-iron Dutch oven which provides even heat distribution for the rice to cook perfectly. If the rice is still a bit firm after 25 minutes, add 2 tablespoons of water and cover for an additional 5 minutes. To make it even more authentic, use dried beans that have been soaked and pre-cooked, using the bean cooking liquid as part of your stock measurement.
🍽️ Serving Suggestions
Serve with a side of buttery, skillet-baked cornbread to soak up any extra flavors. Pair with fried sweet plantains (maduros) for a nod to the dish's Caribbean roots. A simple vinegar-based coleslaw provides a bright, acidic crunch that cuts through the smoky richness. Enjoy with a cold Louisiana-style lager or a crisp iced tea with lemon. Top with a fried egg for a decadent breakfast or brunch variation.