A classic Cajun Red Beans and Rice Recipe with all of the classic Southern creole flavors throughout. So delicious! So comforting! So soulful!
Cajun red beans and rice are a soulful dish. I love to watch the beans simmer away in a pot of spices and intense flavors gradually thickening and melding together in the most magical way. Once ready, the soulful beans smother the rice, and your first taste is the reward for your patience.
I grew up eating all types of beans. My mother is the queen of crock pot bean meals. From lima beans and pinto beans to red beans, we had them all and very regularly too. Red beans have a personality all their own, and the South really knows how to bring that personality out. I never really appreciated my mother’s consistent bean meals until later in life when I began making them myself.
I was 25 when I made my first pot of red beans. After the first pot, I was hooked. I loved the fact that the beans cooked on a low heat and after a few hours, just came together without much effort on my part beyond the initial prep. I also loved how healthy beans are. Each time I had them as a meal, the fiber totally filled me up. I was totally satisfied while eating less which was a good thing for my scale and waistline.
And lastly, cajun red beans and rice just taste so damn good y’all. A big bowl is about as comforting as a meal can get. With a trinity of celery, onions, and bell peppers, a dose of creole spices and andouille sausage (I use Sausages by Amylo’s chicken andouille flavor) and a heaping scoop of rice (I make this with brown rice usually to keep it even healthier), this is a meal that’s not only good for the body but oh so good for the soul.
If you are craving more creole flavor, try my Shrimp Etouffee (one of my absolute faves).
Here are some of the products I used for this recipe:
- 2 tablespoons olive oil
- 1 cup chopped onions
- ½ cup chopped celery
- ½ cup chopped chopped bell peppers
- 3 chicken andouille sausage links, cut into small pieces
- 1 tablespoon minced garlic
- 2 cups chicken stock
- 5 cups water
- 1 tablespoon worcestershire sauce
- 1 tablespoon hot sauce
- 1½ teaspoons creole seasoning
- 1 pound bag of dried red beans (already soaked overnight and drained)
- Salt and pepper to taste
- Cooked rice to serve with beans
- In a large pot, heat olive oil over medium heat.
- Add chopped onions, celery and bell peppers and cook until they begin to caramelize and tenderize.
- Next add in sausage and brown.
- Add in minced garlic and cook for 2 minutes making sure not to burn.
- Turn heat up to medium high and add chicken stock, water, worcestershire sauce, hot sauce and creole seasoning then stir in red beans.
- Season with salt and pepper to taste.
- Bring liquid to a boil then turn heat down to low, cover with lid and cook for 2 - 2½ hours until beans are tender and liquid as thickened.
- Check flavor of beans and season with salt and pepper to taste, stir and turn off heat.
- Let cool for 15 minutes and allow beans to continue thickening.
- Serve with rice.
Try more amazing dinner ideas on my Pinterest Board