red beans and rice cajun recipe

Written ByJenny Smyth Posted on
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The Best red beans and rice cajun recipe

I’ve been making red beans and rice for my family for years, and it’s always a hit. The dish originates from Louisiana, where it’s a staple in many Cajun households.

The combination of tender beans, flavorful rice, and savory spices is a perfect blend of comfort food and international flair. My kids love helping me cook this recipe, as it’s relatively simple to prepare and can be adapted to suit their tastes.

Whether we’re having a big family gathering or just a quiet dinner at home, red beans and rice is always a good idea. I love how the slow-cooked beans absorb all the flavors of the spices and seasonings, creating a rich and satisfying broth that pairs perfectly with the fluffy rice.

This recipe is also incredibly healthy, with plenty of fiber and protein from the beans, making it a great option for a weeknight meal or special occasion dinner. I’ve experimented with various spice blends over the years, but I always come back to this classic Cajun seasoning mix that adds just the right amount of heat without overpowering the dish.

My family loves when I serve this with some crusty French bread on the side, which soaks up all the juices beautifully. As an added bonus, this recipe freezes incredibly well, making it easy to prepare in advance for big gatherings or meals when we have company coming over.

Cajun Red Beans and Rice

4.8 from 523 votes

A hearty and flavorful Louisiana classic made with red beans, smoked sausage, and aromatic vegetables. This one-pot dish is simmered low and slow with Cajun spices for a rich, comforting meal served over fluffy white rice.

Prep Time15 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Beans and Rice

1 pound dried red kidney beans, soaked overnight and drained
8 cups chicken broth or water
1 tablespoon vegetable oil
1 pound andouille or smoked sausage, sliced into 1/4-inch rounds
1 large yellow onion, diced
1 green bell pepper, diced
3 celery stalks, diced
4 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
3 cups cooked white rice (from 1 cup uncooked rice)
2 tablespoons chopped fresh parsley for garnish
2 green onions, sliced for garnish

👨‍🍳Directions

1Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat until shimmering.
2Add the sliced sausage and cook, stirring occasionally, until browned on both sides, about 5 to 7 minutes.
3Use a slotted spoon to transfer the sausage to a plate and set aside.
4Reduce the heat to medium and add the diced onion, bell pepper, and celery to the pot.
5Cook, stirring frequently, until the vegetables are softened and the onion is translucent, about 6 to 8 minutes.
6Add the minced garlic, bay leaves, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper, and cook for 1 minute until fragrant.
7Add the drained soaked red beans and the chicken broth to the pot.
8Bring the mixture to a boil over high heat, then reduce the heat to low, cover partially, and let it simmer gently for 2 hours, stirring occasionally.
9The beans should be tender and starting to break down, and the liquid will thicken slightly.
10Return the browned sausage to the pot and stir to combine.
11Continue to simmer uncovered for another 20 to 30 minutes, stirring occasionally, until the beans are very soft and the mixture has thickened to a creamy consistency.
12Remove and discard the bay leaves.
13Taste the red beans and adjust seasoning with additional salt and pepper if needed.
14Serve the beans and sausage ladled over a bed of cooked white rice, and garnish with fresh chopped parsley and sliced green onions.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Colander

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 45mg🧂Sodium: 1200mg🌾Total Carbs: 48g🥦Dietary Fiber: 12g🍬Sugars: 5g🥩Protein: 24g

📝Notes

For a vegetarian version, omit the sausage and use vegetable broth. Soaking the beans overnight reduces cooking time and improves texture. Adjust the cayenne pepper to your preferred spice level.

Watch Video Of How Cajun Red Beans and Rice Works

One of my favorite things about this recipe is how well it stores in the fridge or freezer for later use.

You can easily portion out individual servings and reheat them as needed for quick meals throughout the week.

For larger gatherings or events where you need to serve a crowd quickly, consider prepping this recipe ahead of time by cooking the beans and spices separately before combining them just before serving.

❓ Frequently Asked Questions About Cajun Red Beans and Rice

Q: What type of rice should I use for this recipe?

I recommend using long-grain white rice for this recipe, as it holds its shape well and cooks evenly. However, you can also experiment with other types of rice like brown or jasmine if you prefer.

Q: Can I use canned red kidney beans instead of dried beans?

While you can use canned beans as a substitute, I highly recommend using dried beans for this recipe. Dried beans have more texture and flavor than canned beans, and they’re much healthier too.

Q: How do I prevent the red beans from becoming too mushy?

To avoid overcooking your red beans, make sure to check on them regularly while they’re simmering. If you notice they’re getting too soft or mushy, simply remove them from heat immediately.

Q: Can I add other ingredients to this recipe like sausage or chicken?

Of course! This recipe is quite versatile and can be adapted to suit your tastes. Feel free to add cooked sausage or chicken to give it an extra boost of flavor.

Q: How long does it take to cook the red beans?

The cooking time will depend on whether you’re using dried or canned beans. Generally speaking, dried red kidney beans will take about 1 hour to cook through on low heat.

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