Cajun Red Beans and Rice

A classic Louisiana dish bursting with smoky, spicy flavors, this Cajun Red Beans and Rice recipe features tender red beans, seasoned Andouille sausage, and aromatic vegetables, all simmered to perfection and served over fluffy white rice. This dish is hearty, comforting, and packed with Southern soul.

Why You’ll Love This Recipe

• Authentic Cajun Flavor – A perfect blend of smoked paprika, Cajun seasoning, and Andouille sausage gives this dish its signature bold taste.
• Budget-Friendly & Filling – A protein-packed, one-pot meal that’s both affordable and satisfying.
• Customizable Heat Level – Adjust the cayenne pepper to your preferred spice level.
• Great for Meal Prep – Flavors deepen over time, making leftovers even more delicious.
• A Southern Classic – A staple of New Orleans cuisine, this dish is a must-try for lovers of Creole and Cajun cooking.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Red Beans:

• 1 cup dried red beans (or 1 can, drained and rinsed)
• 1 tablespoon olive oil
• 12 oz Andouille sausage, sliced
• 1 small onion, diced
• 1 bell pepper, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon Cajun seasoning
• ½ teaspoon thyme
• ½ teaspoon oregano
• ¼ teaspoon cayenne pepper (optional)
• 4 cups chicken broth
• 1 bay leaf
• Salt & black pepper, to taste

For Serving:

• 1 cup white rice, cooked
• 2 green onions, chopped (for garnish)

Directions

1. Prepare the Beans

• For dried beans: Soak overnight in water, then drain and rinse before cooking.
• For canned beans: Drain and rinse, then set aside.

2. Sauté the Sausage & Vegetables

Heat olive oil in a large skillet or Dutch oven over medium heat.

• Add the sliced Andouille sausage and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
• In the same pan, sauté the onion, bell pepper, and celery (the “Holy Trinity” of Cajun cooking) for 5 minutes until softened.
• Stir in the garlic and cook for another minute until fragrant.

3. Season & Simmer

• Add the smoked paprika, Cajun seasoning, thyme, oregano, cayenne pepper, and bay leaf. Stir well to coat the vegetables.
• Pour in the chicken broth and add the red beans. Bring to a gentle simmer.

4. Cook the Beans

• If using dried beans: Simmer for about 1.5 hours, stirring occasionally, until tender.
• If using canned beans: Simmer for 30 minutes to allow flavors to meld.

5. Add the Sausage

During the last 10 minutes of cooking, return the browned sausage to the pot. Stir well and adjust seasoning with salt and black pepper to taste.

6. Serve

Spoon the red beans and sausage mixture over a bed of cooked white rice. Garnish with chopped green onions and serve hot.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cooking Time: 1.5 hours
• Total Time: 1 hour 45 minutes
• Calories per Serving: 400 kcal

Variations

• Vegetarian Version – Skip the sausage and use vegetable broth instead of chicken broth. Add diced mushrooms or smoked tofu for a hearty alternative.
• Extra Smoky Flavor – Replace smoked paprika with chipotle powder or add a splash of liquid smoke.
• Spicy Kick – Increase the cayenne pepper or stir in some hot sauce before serving.
• Creamier Texture – Mash some of the cooked beans against the side of the pot for a thicker consistency.
• Brown Rice Option – Swap white rice for brown rice for extra fiber and nutrients.

Storage & Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm on the stovetop over low heat, adding a splash of water or broth if needed. Microwave individual servings for 1-2 minutes.

FAQs

1. Can I make this dish in a slow cooker?

Yes! Combine all ingredients (except rice and green onions) in a slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours.

2. Do I have to use Andouille sausage?

Andouille sausage adds authentic smoky heat, but you can substitute with smoked sausage, kielbasa, or chorizo.

3. How do I make this dish less spicy?

Reduce or omit the cayenne pepper and use a mild sausage instead of Andouille.

4. Can I use canned beans instead of dried?

Yes! Canned beans reduce cooking time and make the recipe faster.

5. What can I serve with red beans and rice?

This dish pairs well with cornbread, coleslaw, fried okra, or a simple green salad.

6. How do I thicken the beans?

Mash some of the beans against the pot’s side or simmer uncovered for an extra 10 minutes.

7. Can I make this ahead of time?

Yes! The flavors develop even more overnight, making it great for meal prep.

8. What type of rice works best?

Traditional white rice is best, but brown rice or cauliflower rice can be used as a substitute.

9. Can I cook the rice in the same pot?

For best results, cook rice separately to maintain texture, but you can stir in pre-cooked rice just before serving.

10. What’s the difference between Cajun and Creole red beans and rice?

• Cajun versions are more rustic, often spicier, and typically do not include tomatoes.
• Creole versions may include tomatoes and more herbs for a slightly different flavor profile.

Conclusion

This Cajun Red Beans and Rice recipe is a soul-warming, flavor-packed dish that brings the authentic taste of Louisiana right to your kitchen. Whether you’re making it for a weeknight dinner, meal prep, or a Mardi Gras feast, this dish is sure to satisfy. Try it today and enjoy a true Southern classic!