Name: Cajun Red Beans and Rice
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Cajun/Creole
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, chopped; 3 garlic cloves, minced; 1 teaspoon smoked paprika; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 2 bay leaves; 1 tablespoon Cajun seasoning (adjust to taste); 1 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper; 4 cups vegetable or chicken broth; 3 cups cooked red kidney beans (or 2 cans, drained and rinsed); 12 ounces andouille sausage, sliced (optional); 4 cups cooked white rice; Fresh parsley or green onions, for garnish

A true Southern comfort food staple, Cajun Red Beans and Rice brings bold Louisiana flavors straight to your table. This dish blends creamy red beans, aromatic herbs, a hint of heat, and perfectly fluffy rice into one incredibly satisfying meal. It’s budget-friendly, protein-packed, and deeply nourishing—ideal for weeknight dinners or hearty leftovers.

Traditionally served on Mondays in New Orleans, this soul-warming favorite has stood the test of time thanks to its simple preparation and rich flavors. Whether you make it vegetarian or add smoked sausage or ham hock, you’ll be impressed by how such humble ingredients can create such a memorable, crave-worthy dish.

Why You’ll Love This Cajun Red Beans and Rice

Authentic flavor: A classic Cajun seasoning base, with smoky and spicy depth.
One-pot comfort: The beans simmer to creamy perfection with minimal cleanup.
Customizable: Make it meaty, vegetarian, or vegan—it’s all delicious.
Nutritious & hearty: High in fiber and plant-based protein, this dish is both comforting and wholesome.
Meal prep hero: Tastes even better the next day and freezes well, too.

Preparation Phase & Tools to Use

Cooking up a pot of Cajun Red Beans and Rice doesn’t require fancy gadgets, but having the right essentials makes all the difference:

Large Dutch Oven or Heavy Pot: Crucial for even heat distribution and long, slow simmering that brings out deep flavors.
Wooden Spoon: Ideal for stirring and scraping up browned bits from the bottom of your pot for extra flavor.
Chef’s Knife and Cutting Board: You’ll need to finely chop your “holy trinity” of onions, celery, and bell pepper.
Fine Mesh Strainer: Perfect for rinsing canned or soaked beans thoroughly.
Measuring Spoons and Cups: Ensures you nail the balance of seasonings and liquid.
Rice Cooker or Medium Pot: For making fluffy, separate grains of rice to soak up the saucy beans.

Ingredients for the Cajun Red Beans and Rice

Red Kidney Beans: The star of the show. Their hearty texture holds up well to slow cooking.
Andouille Sausage (optional): Adds a smoky, spicy depth that’s signature to Cajun cuisine.
Onion, Bell Pepper & Celery: The essential “holy trinity” base in Creole and Cajun dishes.
Garlic: Boosts the aromatic flavor.
Bay Leaves: Adds herbal depth and rounds out the spice.
Smoked Paprika: Brings warmth and color.
Thyme & Oregano: Essential dried herbs to layer that Cajun essence.
Cajun Seasoning: For that all-in-one flavor punch. Adjust for heat preference.
Salt & Pepper: To season the pot to perfection.
Vegetable or Chicken Broth: For simmering the beans and building a flavorful base.
Cooked White Rice: A neutral canvas that soaks up all the saucy goodness.

How To Make the Cajun Red Beans and Rice

Step 1: Sauté the Holy Trinity

Heat oil in your Dutch oven. Add chopped onions, bell pepper, and celery. Sauté until softened, about 5 minutes.

Step 2: Add Garlic and Seasonings

Toss in minced garlic, smoked paprika, thyme, oregano, bay leaves, and Cajun seasoning. Stir for 1-2 minutes until fragrant.

Step 3: Introduce the Beans and Broth

Add in red kidney beans (rinsed if canned), followed by the broth. Stir everything together and bring it to a simmer.

Step 4: Simmer Low and Slow

Reduce heat to low, cover, and let the beans cook for 45-60 minutes. If using sausage, slice and add it halfway through simmering.

Step 5: Mash Some Beans for Creaminess

Remove the lid and mash some of the beans against the side of the pot to thicken the mixture. Let simmer uncovered for 10-15 minutes more.

Step 6: Serve with Steamed Rice

Spoon your red beans over a bed of fluffy rice and garnish with fresh chopped parsley or green onions.

Serving and Storing Cajun Red Beans and Rice

Cajun Red Beans and Rice is best served hot, ladled generously over warm rice with a sprinkle of fresh herbs on top. Add a side of cornbread or a crisp green salad for a complete meal.

For storing, let the beans cool completely before transferring to an airtight container. They will keep in the fridge for up to 5 days or in the freezer for up to 3 months. Simply reheat gently on the stove or in the microwave with a splash of water or broth to loosen.

Frequently Asked Questions

Can I make this dish vegetarian or vegan?

Absolutely! Just skip the sausage or use a plant-based version. Use vegetable broth for simmering.

Do I need to soak dried beans first?

Yes, if using dried beans, soak them overnight and then cook them until tender before starting this recipe.

Can I use canned beans?

Yes, canned beans are a great time-saver. Be sure to rinse them well to remove excess sodium.

What type of sausage works best?

Andouille is traditional, but you can substitute with smoked sausage or kielbasa for a milder flavor.

Can I make this in a slow cooker?

Definitely! Add all ingredients (except rice) and cook on low for 6-8 hours. Stir in sliced sausage partway through.

Is it spicy?

The spice level depends on your Cajun seasoning. You can make it as mild or as hot as you like.

Want More Southern Comfort Ideas?

If Cajun Red Beans and Rice won your heart, here are some cozy classics to check out:

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And let me know in the comments how yours turned out. Did you use smoked sausage or keep it vegan? Did you dial up the spice? I’d love to hear your version!

You can also find more Southern-style comfort food and weeknight dinner ideas on my Pinterest: Kitchen By Kate – Pinterest