Cajun Red Beans and Rice
Savor the hearty, soul-warming flavors of this classic Cajun Red Beans and Rice recipe, a true Southern comfort food staple. Perfect for feeding a crowd, this dish combines tender red kidney beans simmered with smoky Andouille sausage, aromatic vegetables, and a blend of bold Cajun spices. A slow-cooked ham hock adds richness, while mashed beans give the dish a creamy texture that’s perfect for soaking into fluffy white rice. Finished with fresh parsley, green onions, and a dash of hot sauce for an optional kick, this one-pot meal is as satisfying as it is flavorful. Whether for a cozy weeknight dinner or a festive gathering, this dish brings an authentic Louisiana taste to your table in every bite.
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Recipe Information
Ingredients
- 1 pound Dry red kidney beans
- 12 ounces Andouille sausage, sliced
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 1 medium Green bell pepper, diced
- 2 stalks Celery stalks, diced
- 4 cloves Garlic cloves, minced
- 6 cups Chicken broth
- 2 leaves Bay leaves
- 1 teaspoon Dried thyme
- 2 teaspoons Cajun seasoning
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 1 piece Ham hock
- 4 cups Cooked white rice
- 2 tablespoons Chopped parsley (for garnish)
- 2 stalks Green onions, sliced (for garnish)
- 1 dash Hot sauce (optional)
Instructions
Rinse the dry red kidney beans and soak them overnight in a large bowl of water. Drain and rinse again before cooking.
Heat the olive oil in a large pot over medium heat. Add the sliced Andouille sausage and cook until browned, about 5-6 minutes. Remove the sausage and set aside.
In the same pot, add the diced onion, bell pepper, and celery. Cook until vegetables are softened, about 5-7 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the soaked and drained kidney beans, chicken broth, bay leaves, dried thyme, Cajun seasoning, smoked paprika, ground black pepper, salt, and ham hock. Stir to combine.
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, or until the beans are tender.
Remove the ham hock and bay leaves from the pot. If desired, shred any meat from the ham hock and stir it back into the beans.
Use the back of a spoon to mash some of the beans against the side of the pot to achieve a creamy texture.
Stir the browned Andouille sausage back into the pot and cook for an additional 5-10 minutes to heat through.
Serve the red beans over a bed of cooked white rice. Garnish with chopped parsley and sliced green onions. Add hot sauce if desired.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1784 mg | 78% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 13.3 g | 47% | |
| Total Sugars | 4.6 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1509 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
