Authentic Cajun Red Beans and Rice Recipe
This Authentic Cajun Red Beans and Rice recipe is a hearty and flavorful classic from Louisiana, featuring tender red kidney beans slow-simmered with smoky andouille sausage, crispy bacon, and aromatic vegetables. This comforting dish is perfectly seasoned with Cajun spices, herbs, and served over fluffy long grain white rice, ideal for a satisfying family meal.
- Prep Time: 12 hours (including soaking)
- Cook Time: 2 hours 30 minutes
- Total Time: 14 hours 30 minutes
- Yield: 6-8 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
Ingredients
Scale
Beans & Meats
- 1 pound dried red kidney beans
- ½ pound thick cut bacon, diced
- 1 pound andouille or smoked sausage, sliced
- ¼–½ pound smoked ham, diced
Vegetables & Aromatics
- 1½ 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 & Seasonings
- 10 cups chicken stock
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon black pepper (or to taste)
- 3 bay leaves
- Cajun seasoning to taste
- Long grain white rice (for serving)
Instructions
- Soak: The night before cooking, sort and rinse the beans, removing any stones. Soak the dried red kidney beans in a large bowl covered with cold water by a few inches. Leave overnight, then drain and rinse before cooking.
- Sear Meats: Heat a large pot over medium heat. Cook the diced bacon until mostly crispy, about 10-15 minutes. Remove with a slotted spoon and drain on paper towels, reserving some bacon grease in the pot. Next, sear the sliced andouille sausage until browned on both sides, about 5-10 minutes, in batches if needed. Set aside with the bacon.
- Sauté Vegetables: Add diced onions, celery, and green bell pepper to the pot with the reserved bacon grease. Stir and cook until onions are translucent and starting to caramelize, about 8-10 minutes. Scrape up any browned bits on the pot bottom as you stir. Add minced garlic and cook for an additional 1 minute until fragrant.
- Simmer: Return bacon and sausage to the pot. Add soaked 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 and add bay leaves. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for about 2 hours until the beans are tender and the liquid has reduced to desired thickness. Skim off any foam that forms and stir occasionally to prevent sticking.
- Smash: For a thicker, creamier texture, use a wooden spoon to smash some of the cooked beans against the side of the pot. Remove the bay leaves after thickening.
- Season: Stir in the remaining green onions and parsley. Taste and adjust seasoning by adding Cajun seasoning, salt, or pepper as needed for desired flavor.
- Serve: Serve the red beans over hot cooked long grain white rice. Garnish with additional green onions and parsley. Offer hot sauce for extra heat and optionally add a dash of red wine vinegar or pickled onions for an acidic balance.
Notes
- Soaking beans overnight helps reduce cooking time and improves digestibility.
- Use smoked andouille sausage for authentic Cajun flavor; substitute with similar smoked sausage if unavailable.
- Adjust the Cajun seasoning and hot sauce to your spice preference.
- Smashing beans creates a creamier texture, but is optional.
- This dish can be refrigerated for up to 3-4 days or frozen for longer storage.
Keywords: Cajun, Red Beans and Rice, Louisiana, Andouille Sausage, Comfort Food, Slow Simmer
