Authentic Cajun Red Beans and Rice Recipe
This Authentic Cajun Red Beans and Rice recipe is a hearty, flavorful dish classic to Louisiana cuisine. It features tender red kidney beans simmered with smoky andouille sausage, crispy bacon, ham, and a aromatic mix of vegetables and Cajun spices. Perfectly served over fluffy long grain white rice, it’s a comforting meal rich in tradition and bold flavors.
- Prep Time: 15 minutes (plus overnight soaking)
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6-8 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun, Louisiana Creole
Ingredients
Scale
Beans
- 1 pound dried red kidney beans
Meat
- ½ pound thick cut bacon, diced
- 1 pound andouille or smoked sausage, sliced
- ¼–½ pound smoked ham, diced
Vegetables
- 1 ½ cups diced onions (about 2 medium onions)
- 1 cup diced celery (2–3 stalks)
- 1 cup diced green bell pepper (1 large bell pepper)
- 4 cloves garlic, minced
- ½ cup thinly sliced green onion shoots, divided
- ¼ cup finely chopped fresh parsley, divided
Liquids and Broth
- 10 cups chicken stock
Seasonings
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon black pepper (or to taste)
- 3 bay leaves
- Cajun seasoning to taste
Serving
- Long grain white rice
Instructions
- Soak: The night before cooking, sort through the dried red kidney beans to remove any stones. Place beans in a large bowl and cover with cold water by a few inches. Soak overnight. Before cooking, drain and rinse the beans thoroughly.
- Sear: Heat a large pot over medium heat. Add the diced bacon and cook until the pieces are mostly crispy, about 10-15 minutes. Remove the bacon with a slotted spoon and drain on paper towels, reserving some bacon grease in the pot. Next, sear the sliced sausage in the same pot until browned on both sides, approximately 5-10 minutes, possibly in two batches for even browning. Set the sausage aside with the cooked bacon.
- Sauté: In the same pot with the reserved bacon grease, add diced onions, celery, and green bell pepper. Sauté while stirring until the onions become translucent and start to caramelize, around 8-10 minutes. Scrape up the browned bits (fond) from the bottom of the pot as you cook. Then add minced garlic and cook for about one minute more until fragrant.
- Simmer: Return the cooked bacon and sausage to the pot. Add the soaked and drained beans, chicken stock, diced smoked ham, dried oregano, dried thyme, black pepper, half of the chopped parsley, and half of the sliced green onions. Stir to combine, then add the bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for about 2 hours until the beans are tender and the liquid reduces to your desired thickness. Occasionally skim off any foam that rises to the top and stir to prevent sticking.
- Smash: For a thicker texture, gently mash some of the beans against the side of the pot with a wooden spoon to release their starches and thicken the mixture. Remove and discard the bay leaves.
- Season: Stir in the remaining green onions and parsley. Taste the beans and adjust seasoning with Cajun seasoning, or add salt and pepper as needed for personal preference.
- Serve: Serve the red beans hot over freshly cooked long grain white rice. Garnish with additional green onions and parsley, and offer hot sauce for added heat. For an acidic balance, add a dash of red wine vinegar or pickled onions if desired.
Notes
- Soaking the beans overnight improves their digestibility and reduces cooking time.
- Using smoked sausage like andouille adds authentic Cajun flavor; however, any smoked sausage can work as a substitute.
- If you prefer a vegetarian version, omit the meats and use vegetable broth.
- Adjust Cajun seasoning and hot sauce amounts to your heat preference.
- Leftovers reheat well and often taste better the next day as flavors meld.
Keywords: Cajun red beans and rice, red kidney beans recipe, traditional Louisiana dish, smoked sausage recipe, New Orleans cooking, comfort food, simmered beans
