Cajun Red Beans and Rice

Author: Annette (•‿•)

This traditional Louisiana dish features hearty red beans simmered in a flavorful broth with smoky andouille sausage, tender ham, and Creole spices. Serve over warm white rice for a delicious Cajun comfort food favorite.

Print Recipe Pin Recipe

Prep Time:15

Cook Time:1

Total Time:1 15

Course: Lunch, Main Course, Soups & Stews

Cuisine: American, Cajun, Southern

Keyword: Bean Dish, Comfort Food, One-Pot, Spicy

Servings:

Calories: 191cal

Equipment

Tony Chachere’s Creole Seasoning has the right combination of flavors that work wonderfully in this recipe.
Nishiki Premium Rice plump, medium grains that cooks evenly in a rice cooker and soaks up the thick red beans gravy perfectly.
Crystal Hot Sauce is a must have on any Cajun table.

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