Cajun Red Beans And Rice Recipe

Red beans and rice is a very popular dish across the South. This simple dish can easily be elevated with the right ingredients. My favorite version contains a lot of spice and a little help from the holy trinity. Today I’m sharing my Cajun red beans and rice recipe!

Ingredients:

kidney beans, 1 can
sausage, 1 link (Conecuh works best!)
bell pepper
onion
celery, 1 stalk
bay leaves, 2-3
chicken bouillon cubes, 2-3
Cajun seasoning (to taste)
rice, 1 – 2 cups

Prep

Prep for this recipe is straightforward. Get a pan heating on medium-high heat. While the pan is heating, cut your bell pepper, celery, and onion. The size of the cut all comes down to your personal preference. After cutting your vegetables, cut your sausage into medallion-sized pieces. Alternatively, you can use a ground sausage if you prefer.

Next, measure out your seasoning, open the can of kidney beans, and you are good to go! If you are cooking your rice with a rice cooker, this is the perfect time to get that going. As soon as the pan comes to temp, its time to start cooking.

Cooking Cajun Red Beans and Rice

The first step in cooking Cajun red beans and rice is to saute the sausage. As soon as the fat from the sausage begins to render, add the chopped vegetables. Season to your taste with the Cajun seasoning. Saute until the vegetables begin to soften.

The next step is to add the kidney beans. Pour them right over the sausage and vegetables. Once they are in, cover with water. Add in the bay leaves and chicken bouillon. Alternatively, you can replace the water and bouillon with chicken stock.

Bring the dish to a simmer and lower the heat. Add more Cajun seasoning to taste. You need to stir occasionally to keep the beans from sticking to the bottom of the pan. After 10 to 15 minutes you can squish some of the beans along the side of the pan to help thicken the dish.

Canned beans will take between 30-45 minutes to cook. If you opt for dry beans, it will take a bit longer and require a soaking before hand. After the 30 minute mark, begin sampling the beans for tenderness and flavor. If you haven’t already, you should cook your rice at this point.

Once the rice is done and the beans have reached your desired tenderness, it’s time to plate! I like serving this dish in a bowl. I typically start with my rice on the bottom and top with the red beans. For a fancier presentation you can go with the beans first and then serve the rice over the top with an ice cream scooper topped with chopped parsley.

What Goes With Cajun Red Beans And Rice?

The best side to serve with red beans and rice is cornbread. This is particularly true of Cajun red beans and rice, as the sweet cornbread offers a nice contrast to the spicy dish. Dunking the cornbread in the juice is common in the South.

Greans are another perfect side kick to this dish. Whether its turnips, collards, or even cabbage, you can’t go wrong with some Southern leafy goodness.

If you want to keep things Southern, you’ll need to wash this spicy dish down with either a sweet tea or Coke. Those are without question the two most popular drinks in the South. Tea might be the better choice here, as the acidity of the Coke might not go well with all of the spice in the red beans and rice.

For dessert, you could opt for a Cajun classic, beignets. These powdered donut hole style treats are a New Orleans staple. They are often served with delicious dipping sauces to take the flavor to another level.

Looking for more Cajun recipes? Check out my Cajun chicken and rice recipe for a spicy take on the classic chicken and rice combo. For a dynamic Cajun/Italian fusion, check out my Crawfish Alfredo recipe.