# Cajun Red Beans and Rice with Fried Chicken and Honey Butter Cornbread

A hearty and flavorful Cajun red beans and rice dish served with crispy fried chicken and sweet honey butter cornbread.

- Cuisine: American
- Category: Side
- Language: en

## Ingredients

- chicken
- Kinder's The Blend seasoning
- Tony Chachere's No Salt seasoning
- garlic powder
- Slap Ya Mama seasoning
- Louisiana hot sauce
- buttermilk
- 1 bag Camellia Red Kidneys beans
- 1 onion
- 3 celery
- 1 green bell pepper
- 1 Conecuha sausage
- oil
- turkey necks
- turkey wings
- 3 tablespoons butter
- garlic
- creole seasoning
- cayenne pepper
- paprika
- oregano
- thyme
- celery seed
- 6 cups low sodium chicken broth
- 1 cup water
- Worcestershire sauce
- 2 bay leaves
- green onion
- parsley
- all-purpose flour
- cornstarch
- rice
- honey butter cornbread

## Instructions

1. Season chicken with Kinder's The Blend, Tony Chachere's No Salt, garlic powder, and Slap Ya Mama seasoning.
2. Add Louisiana hot sauce to the chicken.
3. Cover the chicken with buttermilk and mix well.
4. Let the chicken marinate in the fridge all day.
5. Bring a pot of water to a boil.
6. Cut the heat, add the red kidney beans, and cover for 2 hours.
7. Dice one onion.
8. Dice three celery stalks.
9. Dice one green bell pepper.
10. Slice one Conecuha sausage.
11. In a large pot, add a little oil and sear the sausage until done.
12. Remove the sausage and set aside.
13. Sear turkey necks and wings in the same grease until they have a nice glaze.
14. Remove the turkey and add 3 tablespoons of butter to the pot.
15. Once the butter melts, add the diced onion, celery, and green bell pepper.
16. Sauté the vegetables until fragrant.
17. Add garlic to the vegetables.
18. Prepare a seasoning blend with Kinder's The Blend, Creole seasoning, cayenne, paprika, onion, oregano, thyme, and celery seed.
19. Add the seasoning blend to the sautéed vegetables.
20. Rinse the soaked beans and pour them into the pot with the vegetables.
21. Mix well and add the turkey necks and wings back into the pot.
22. Pour in 6 cups of low sodium chicken broth and 1 cup of water.
23. Add Louisiana hot sauce, Worcestershire sauce, and more of the seasoning blend.
24. Add two bay leaves and cover the pot to cook on low for about two hours.
25. After two hours, remove all the turkey from the pot.
26. Shred the tender turkey meat off the bones.
27. Add the shredded turkey and seared sausage back into the pot with the beans.
28. Mix well, add green onion and parsley, then cover for another two hours on low.
29. Dredge marinated chicken in flour mixed with cornstarch and seasonings.
30. Fry the chicken in oil heated to 350 degrees Fahrenheit for about 12 minutes.
31. Mash some of the beans with a potato masher to thicken the dish.
32. Serve the Cajun red beans and rice over white rice.
33. Top with honey butter cornbread and fried chicken.
34. Garnish with green onion and parsley.

## Equipment

- bowl
- pot
- knife
- cutting board
- tongs
- spatula
- potato masher
- spider strainer

## Tips

- Marinating chicken in buttermilk makes for a perfect marinade.
- Soaking beans in hot water and covering them for two hours is a quick alternative to overnight soaking.
- Conecuha sausage is recommended for its nice crust.
- Shredding turkey meat by hand after cooking ensures tenderness.
- Using a potato masher helps thicken the red beans and rice.
- Adding honey butter cornbread on top makes the dish much better.

## Source

- Original video: https://www.instagram.com/reel/DR-8I1Jj-FF/?igsh=anMxYnZjbzBpZnkw
- Recipe page: https://www.cliprecipe.com/recipe/d97f99d0-5871-4c95-805f-c3fa101f61a4
- Extracted: 2025-12-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt