There’s nothing quite like a big bowl of Cajun red beans and rice, especially when it’s loaded with smoky andouille sausage, tender ham, and a rich, flavorful sauce. This classic Louisiana comfort food has been a staple in my kitchen for as long as I can remember. And given the choice between a bowl of gumbo and a mound of red beans and rice, I’ll take the red beans every time!
For years, I made red beans and rice the traditional Louisiana way, starting with dried beans soaked overnight and simmered on the stovetop for hours. Somewhere along the way, though, I went rogue and started using canned beans. I’m fairly certain generations of my Cajun relatives rolled over in their graves the first time I reached for a can opener!
But here’s the thing. Using canned beans makes this dish so much quicker to prepare, and with a couple of simple tricks, you can still get that wonderful flavor and creamy consistency of slow-simmered red beans.
Instead of water, I use chicken broth to build a rich, savory base. I also mash some of the beans before adding them to the pot, which naturally thickens the sauce without needing flour or other thickeners. Add some smoky andouille sausage, diced ham, the traditional Louisiana trinity of onions, bell peppers, and celery, and a little Creole seasoning, and you’ve got one delicious pot of red beans.
Cajun red beans and rice is one of my favorite dishes for family gatherings, game days, potlucks, or chilly evenings when nothing sounds better than a hearty, home-cooked meal. It’s also a great make-ahead recipe because the flavors get even better after a day or two in the refrigerator.
I hope you enjoy this Louisiana favorite as much as my family does.
Bon appétit!
Why You’ll LOVE This Cajun Red Beans and Rice
What You’ll Need
Recipe Tips
Choose the right beans. Red beans and red kidney beans aren’t exactly the same. Red beans are smaller, with a milder flavor and creamier texture that work beautifully in this dish. If you can’t find them, red kidney beans are a perfectly good substitute.
Use authentic andouille sausage. Traditional Louisiana andouille is made with pork and a flavorful combination of herbs and spices. Its smoky, slightly spicy taste is one of the things that makes this dish so delicious. If you substitute another smoked sausage, add about ⅛ to ¼ teaspoon of cayenne pepper to make up for some of the missing heat.
Don’t skip mashing the beans. This is my favorite trick for getting that thick, creamy sauce in this Cajun red beans and rice recipe without cooking dried beans for hours. Mash a portion of the drained beans before adding them to the pot. As everything simmers, the mashed beans naturally thicken the broth.
Give lard a try. I know lard isn’t everyone’s first choice, but it adds a wonderful traditional flavor to dishes like this one. I always keep some in my pantry. If you’d rather skip it, real butter is my next favorite option, followed by vegetable or canola oil.
Watch the salt. Ham, andouille sausage, chicken broth, and Creole seasoning all contain salt, so I recommend tasting the beans before adding any extra. Low-sodium chicken broth is a good option if you prefer more control over the seasoning.
Make it ahead. This is one of those dishes that tastes even better the next day. Prepare the beans up to two days ahead, refrigerate, and gently reheat on the stovetop. The sauce will thicken as it cools, so you may need to add a splash of chicken broth or water.
Store and freeze leftovers. Keep cooked beans and rice in separate airtight containers in the refrigerator for up to 3–4 days. For longer storage, freeze them separately for up to three months for the best quality. Thaw overnight in the refrigerator and reheat until thoroughly hot, adding a little broth or water if needed.
How to Serve This Cajun Red Beans and Rice
Drink Pairings
Nothing complements a hearty bowl of Cajun red beans and rice quite like something cold and refreshing. I love a chilled Riesling with its crisp, slightly sweet flavors that balance the smoky sausage and Creole spices. Of course, an ice-cold beer is another favorite, especially when served in a chilled glass!
For more ideas, check out my Drink Pairings with Cajun Food and Flavors, where I share favorite wines, beers, and nonalcoholic drinks to complement all those wonderful Louisiana flavors.
FAQs
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Cajun Red Beans and Rice
Recommended
Ingredients
- 1 tablespoon lard or butter
- 1 large white onion chopped
- 2 medium green bell peppers chopped
- 4 celery stalks with leaves chopped
- 1 tablespoon minced garlic
- 1 pound smoked ham diced
- 1 pound andouille sausage sliced
- 8 cups chicken broth
- 1 teaspoon dried oregano
- 1½ teaspoons Tony Chachere’s Creole Seasoning
- 2 large bay leaves
- ½ teaspoon cayenne pepper optional
- 8 16-oz. cans red beans drained and divided
- Salt and black pepper to taste
- Cooked white rice for serving
Instructions
- In a large stockpot, melt the lard over medium-high heat. Add the onion and cook for about 5 minutes, stirring often, until translucent.
- Add the bell peppers and celery. Cook for another 3–4 minutes, stirring occasionally, until softened. Add the garlic and cook for another minute.
- Stir in the ham and andouille sausage. Cook for another 2–3 minutes, stirring occasionally.
- Pour in the chicken broth and add the oregano, Creole seasoning, bay leaves, and optional cayenne pepper. Stir well and bring to a boil.
- Meanwhile, mash 1 can of the drained red beans in a bowl until thick and paste-like. Add the mashed beans and remaining whole beans to the pot, stirring well to combine.
- Reduce the heat to low and simmer uncovered for 1 hour, stirring occasionally to prevent sticking.
- Remove the bay leaves. Taste and season with salt and black pepper as needed.
- Spoon the red beans over warm white rice and garnish with chopped green onions, if desired.
Nutrition
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