Cajun Red Beans & Rice

This slightly spicy and smokey dish gets its flavor from Andouille sausage. It’s nice and hearty; guaranteed to leave you feeling full. If you like a little extra kick, add some of your favorite hot sauce to the dish.

Cajun Red Beans & Rice

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Prep Time 30 minutes
Servings 8


  • 1 lb. dried red kidney beans
  • 1 Tbs olive oil
  • 6 oz andouille sausage, sliced
  • 1 cup green bell pepper, chopped
  • 1 cup yellow onion, chopped
  • 1 cup celery, chopped
  • 1/4 cup green onions, chopped
  • 1 Tbs garlic, minced
  • 1 Tbs fresh thyme, chopped
  • 2 tsp fresh sage, chopped
  • 1/2 tsp ground red pepper
  • 6 cups water
  • 4 cups low sodium chicken broth
  • 1 tsp Kosher salt
  • 1 bay leaf
  • 1 cup uncooked brown rice
  • 1/4 cup fresh parsley, chopped


  • Rinse the beans thoroughly and then place in a bowl. Cover with water by 2 inches and let sit for at least 8 hours. Drain.
  • Heat oil in a Dutch oven over medium-high heat. Add the andouille and cook until browned, about 3-4 minutes. Transfer the sausage to a bowl and leave the drippings in the pan.
  • Add the bell pepper, onion, celery, green onions, garlic, thyme, sage and red pepper to the Dutch oven. Cook until browned, about 5-6 minutes.
  • Add beans, water, stock, salt and bay leaf. Bring to a boil. Reduce the heat and simmer, uncovered, for about 1 1/2 hours. The beans should be tender.
  • Stir in andouille and rice. Cover and cook for 1 hour or until the rice is tender.
  • Remove from heat. Discard the bay leaf. Stir in chopped parsley and serve.
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