Description
This Authentic Cajun Red Beans and Rice recipe is a classic Southern comfort dish packed with flavorful andouille sausage, tender red kidney beans, and aromatic Cajun spices. Perfect for a cozy dinner that’s sure to satisfy your cravings for Louisiana cuisine.
Ingredients
Scale
For the Red Beans:
- 1 lb dried red kidney beans (rinsed and soaked overnight)
- 1 tablespoon vegetable oil
- 1 lb andouille sausage (sliced into rounds)
- 1 medium yellow onion (diced)
- 1 green bell pepper (diced)
- 2 celery stalks (diced)
- 4 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon black pepper
- 1 teaspoon salt (more to taste)
- 2 bay leaves
- 6 cups water or low-sodium chicken broth
- 1 tablespoon Worcestershire sauce (optional)
For Serving:
- 3 cups cooked white rice
- Chopped green onions and hot sauce
Instructions
- Brown the Sausage: In a large Dutch oven, cook the andouille sausage in vegetable oil until browned. Remove and set aside.
- Sauté Aromatics: In the same pot, sauté onion, bell pepper, and celery until softened. Add garlic and spices; stir.
- Cook the Beans: Add soaked beans, bay leaves, and liquid. Simmer until beans are tender. Return sausage to the pot.
- Thicken and Serve: Mash some beans to thicken the sauce. Remove bay leaves and serve over rice with garnishes.
Notes
- If short on time, use canned beans and reduce simmering time to 30–40 minutes.
- This dish tastes even better the next day after flavors have developed.
- Freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, Southern
Nutrition
- Serving Size: 1 ½ cups (with rice)
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 27g
- Cholesterol: 55mg
