Cajun Style Red Beans and Rice
Savor the rich and smoky flavors of the South with this Cajun Style Red Beans and Rice recipe, a true comfort food classic. Packed with tender red kidney beans, perfectly spiced andouille sausage, and the "holy trinity" of Cajun cooking—onions, bell peppers, and celery—this hearty dish simmers to perfection in a flavorful broth infused with garlic, thyme, smoked paprika, and cayenne pepper. The slow-cooked beans create a creamy, savory base that's served over fluffy long-grain white rice and garnished with fresh green onions and parsley for a pop of color and freshness. Perfect for family dinners or meal prep, this easy-to-make, belly-warming recipe stays true to its Louisiana roots while offering flexibility with optional hot sauce for a fiery kick. Perfect for cozy nights and bursting with bold Cajun flair, this dish is a must-try for lovers of Southern cuisine!
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Recipe Information
Ingredients
- 1 pound dried red kidney beans
- 12 ounces smoked sausage (such as andouille)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 3 stalks celery, diced
- 4 garlic cloves, minced
- 6 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 cups long-grain white rice
- 0.5 cup green onions, sliced (for garnish)
- 0.25 cup fresh parsley, chopped (for garnish)
- hot sauce (optional, for serving)
Instructions
Rinse the dried kidney beans thoroughly under cold water and soak them overnight in a large bowl with enough water to cover them by at least 2 inches.
Drain and rinse the beans before starting the recipe.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the sliced smoked sausage and cook until browned, about 5-7 minutes. Remove the sausage and set aside.
In the same pot, add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
Return the sausage to the pot, then add the drained red beans, chicken broth, bay leaves, thyme, smoked paprika, cayenne pepper, oregano, black pepper, and salt. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the mixture has thickened. Add more chicken broth if needed during cooking.
While the bean mixture is cooking, prepare the rice according to the package instructions.
Once the beans are tender, taste and adjust seasonings as needed. If desired, mash some beans against the side of the pot to create a creamier texture.
To serve, spoon a generous serving of rice into a bowl and top with the red beans and sausage mixture. Garnish with sliced green onions and chopped parsley.
Serve with hot sauce on the side, if desired.
Nutrition Facts
Calories |
3654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 8793 mg | 382% | |
| Total Carbohydrate | 440.5 g | 160% | |
| Dietary Fiber | 83.8 g | 299% | |
| Total Sugars | 32.1 g | ||
| Protein | 193.8 g | 388% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1269 mg | 98% | |
| Iron | 58.4 mg | 324% | |
| Potassium | 10045 mg | 214% | |
*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.
