Monday's traditional dish across the Gulf South, red beans and rice arrived in Jackson via New Orleans influence and the Cajun-Creole food corridor that runs along Interstate 20.

Where to eat Red Beans and Rice in Jackson

3 editor picks for Red Beans and Rice in Jackson, ranked by editorial score. All Jackson signature dishes · Red Beans and Rice across every city.

  • Bully's Restaurant

    Order Oxtails with greens, mac and cheese, and a slice of sweet potato cobbler

    Bully's is Jackson's James Beard-winning soul food institution, with steam-table oxtails, neckbones, catfish, and homemade cobblers from a morning start.

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  • Hen and Egg

    Order Gulf Shrimp and Delta Rice Grits, or the chicken and egg sandwich

    Hen and Egg in the historic Sun-n-Sand building is chef Nick Wallace's downtown Jackson love letter to Southern comfort food, with Gulf shrimp and Delta rice.

    DetailsDirections

  • Hal and Mal's

    Order Red beans and rice with andouille, or the Sunday brunch plate

    Hal and Mal's on Commerce Street is Jackson's signature live-music restaurant, with Southern comfort food and nightly entertainment in a converted warehouse.

    DetailsDirections

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Make it at home

Serves 63 hr

Ingredients

  • 500g dried red kidney beans, soaked overnight and drained
  • 340g andouille sausage, sliced 1cm thick
  • 1 large onion, diced
  • 4 stalks celery, diced
  • 1 large green pepper, diced
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon cayenne pepper
  • 1.5 litres chicken stock
  • Salt and black pepper to taste
  • Cooked white rice to serve
  • Spring onions and hot sauce for serving

Method

  1. Brown andouille sausage slices in a heavy Dutch oven over medium-high heat until caramelised on both sides; remove and set aside
  2. Add onion, celery, and green pepper to the same pot; cook in the sausage fat for 10 minutes until softened
  3. Add garlic and cook 1 minute; return sausage to pot
  4. Add drained beans, bay leaves, thyme, Cajun seasoning, cayenne, and chicken stock; bring to a boil
  5. Reduce to a low simmer and cook uncovered for 2 hours 30 minutes, stirring occasionally, until beans are completely tender
  6. Mash about one third of the beans against the pot side with the back of a spoon to thicken the gravy
  7. Season generously with salt and pepper; remove bay leaves
  8. Serve over white rice with sliced spring onions and hot sauce