This easy Cajun red beans and rice recipe brings ultimate flavor and comfort in one hearty dish. Andouille sausage, onions, celery, and green pepper lend depth while Cajun seasoning packs the spice.
Why this recipe works
Cajun red beans and rice is a comforting side dish that warms the belly and the soul. This southern staple begins with smoky, savory andouille sausage and the holy trinity of Cajun and Creole cuisine – onion, green bell pepper, and celery. Toss all of it with a flavorful punch of Cajun seasoning, cayenne pepper, and hot sauce for a blast of heat and plenty of rice to make it even heartier.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEANS – Chef Antoine likes to use dried beans that have been soaked for this recipe in order for them to soak up the flavor. Soak the beans in water overnight before beginning. While we prefer to use all red beans, you can certainly use a mixture of both red beans and kidney beans. Using a mixture of the two will provide both creaminess from the kidney beans and density from the red beans.
SAUSAGE – Any kind of smoked sausage will work here. Cajun-style andouille sausage is an obvious choice, but regular works just as well. Go with your favorite.
VEGETABLES – The holy trinity of Cajun cuisine is built upon three vegetables: green bell pepper, celery, and onion. This dish wouldn’t be the same without those three ingredients!
How to Make Cajun Red Beans and Rice
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Be sure you have soaked your red beans in water overnight before moving on to the next steps.
- Heat olive oil in a skillet over medium-high heat until shimmering. Add sliced sausage and cook for 2-3 minutes, until browned. Remove and set aside.
- To the remaining oil in the skillet, add the onion, green pepper, celery, garlic, half of the Cajun seasoning, and cayenne pepper. Stir together and cook for 3-4 minutes until vegetables are softened.
- Add beans and hot sauce. Sprinkle in the remaining Cajun seasoning. Stir to combine. Add chicken broth and stir. Add bay leaves.
- Cover and cook over medium heat for 60 minutes. If the water has been absorbed and the beans still aren’t tender, add another cup of chicken stock.
- Add sausage and stir to coat. Cook an additional 3-5 minutes to heat through.
- Serve with rice.
Frequently Asked Questions & Expert Tips
Yes, you can substitute with canned beans if needed. You can use our Cajun Rice recipe, add the sausage and the drained canned beans, and heat through. Do note that using canned beans will not hold their shape as well compared to soaked beans, and they will not need to simmer for as long in the pot.
Yes, absolutely. To make this recipe vegetarian friendly simply omit the andouille sausage and substitute the chicken broth with vegetable broth.
If you don’t plan on scarfing this dish down immediately and want to use it for lunches throughout the week, it’s best to keep the beans separate from the rice. This will help keep the texture firm and not soggy. Store the beans and rice separately in an air-tight container kept in the refrigerator for up to 4 days.
Yes, you can freeze this dish. However, if you plan on freezing it I would highly recommend keeping the rice separate as it will definitely get mushy when frozen and thawed. Rice is easy enough to cook and toss into the beans when reheating. Store the mixture in an air-tight container or large ziptop bag in the freezer for up to 2 months. Thaw overnight in the refrigerator and reheat over medium-low heat on the stovetop or in the microwave.
Serving Suggestions
Cajun red beans and rice pairs extra well with oven beef ribs, seafood boil, blackened shrimp, or fried chicken/chicken wings to name a few. It’s best to serve the beans on top of the rice instead of mixing it all together right away, just in case you have any leftovers. Enjoy!
Ingredients
- 16 ounces dried red beans soaked in water overnight, drained
- 2 Tablespoons olive oil
- 14 ounces andouille sausage sliced
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1 Tablespoon minced garlic
- 2 Tablespoons Cajun seasoning divided
- 1 teaspoon cayenne pepper
- 3 Tablespoons hot sauce
- 2 cups chicken broth plus 1 cup if needed, see step 5
- 3 bay leaves
- 3 cups cooked rice
Things You’ll Need
- Large heavy bottomed skillet
- Wooden spoon
Before You Begin
- Chef Antoine likes to use dried beans that have been soaked for this recipe in order for them to soak up the flavor. Soak the beans in water overnight before beginning. You can certainly use a mixture of both red beans and kidney beans. Using a mixture of the two will provide both creaminess from the kidney beans and density from the red beans.
- Yes, you can substitute with canned beans if needed. You can use our Cajun Rice recipe, add the sausage and the drained canned beans, and heat through. Do note that using canned beans will not hold their shape as well compared to soaked beans, and they will not need to simmer for as long in the pot.
- Any kind of smoked sausage will work here. Cajun-style andouille sausage is an obvious choice, but regular works just as well. Go with your favorite.
- To make this recipe vegetarian friendly simply omit the andouille sausage and substitute the chicken broth with vegetable broth.
Instructions
- Be sure you have soaked your red beans in water overnight before moving on to the next steps.
- Heat olive oil in skillet over medium high heat until shimmering. Add sliced sausage and cook for 2-3 minutes, until browned. Remove and set aside.
- To the remaining oil in the skillet, add the onion, green pepper, celery, garlic, half of the Cajun seasoning, and cayenne pepper. Stir together and cook for 3-4 minutes until vegetables are softened.
- Add beans and hot sauce. Sprinkle in remaining Cajun seasoning. Stir to combine. Add chicken broth and stir. Add bay leaves.
- Cover and cook over medium heat for 60 minutes. If the water has been absorbed and the beans still aren’t tender, add another cup of chicken stock.
- Add sausage and stir to coat. Cook an additional 3-5 minutes to heat through.
- Serve with rice.
Expert Tips & FAQs
- The prep time listed includes the time needed for soaking the red beans *
- If you don’t plan on scarfing this dish down immediately and want to use it for lunches throughout the week, it’s best to keep the beans separate from the rice. This will help keep the texture firm and not soggy. Store the beans and rice separately in an air-tight container kept in the refrigerator for up to 4 days.
- To Freeze – if you plan on freezing this dish I would highly recommend keeping the rice separate as it will definitely get mushy when frozen and thawed. Rice is easy enough to cook and toss into the beans when reheating. Store the mixture in an air-tight container or large ziptop bag in the freezer for up to 2 months. Thaw overnight in the refrigerator and reheat over medium-low heat on the stovetop or in the microwave.
