Nothing says comfort food quite like a big bowl of Cajun Red Beans and Rice. This classic Louisiana dish is hearty, budget-friendly, and full of bold flavor. In less than an hour, you can have a meal that feels like it simmered all day.
Whether you’re cooking for a weeknight family dinner, feeding a crowd at a game-day bash, or celebrating Mardi Gras, this recipe delivers big taste with simple pantry ingredients.
“Growing up, I made regular trips to New Orleans, and red beans and rice was always on the menu. This recipe is my quick weeknight version, built on those flavors but ready in under an hour.”
Quick look at the recipe
- Servings: 8
- Prep time: 15 minutes
- Cook time: 35 minutes
- Difficulty: Easy, if you can chop veggies and stir, you’ve got this!
- Flavor profile: Smoky, savory, and spicy, depending on the ingredients used, with a creamy bean base.
Jump to:
- Quick look at the recipe
- Why you’ll love this recipe
- Main ingredient notes and easy substitutions
- Recipe variations and twists
- How to make Cajun red beans and rice
- Serving ideas
- Bonus Homemade DIY Cajun Seasoning Recipe (Choose Your Heat Level)
- Recipe FAQs
- Tips to ensure this recipe turns out perfectly
- Easy Cajun and Creole recipes for every occasion
- Pull up a chair and join the conversation
- Recipe:
Why you’ll love this recipe
- Like my recipes for Cajun Sausage and Rice and Cajun Shrimp and Grits, this dish is quick and easy, ready in under an hour.
- Uses affordable pantry staples.
- Budget-friendly – It feeds a crowd without breaking the bank.
- Perfect for Mardi Gras, busy weeknights, or game day gatherings.
- One of those dishes that tastes even better the next day.
Main ingredient notes and easy substitutions
Let’s talk ingredients: what you need, what you can swap, and how to make it work with what’s in your pantry. These are the main ingredients; the full list is waiting down in the recipe card.
- Andouille sausage: Andouille sausage is a smoked pork sausage that’s a Cajun staple. Heat levels vary widely depending on the brand; some are mild and smoky, others are authentically spicy and fiery. Most store-bought andouille is pre-cooked, but always check your package to be sure. For a milder dish, consider using smoked sausage, kielbasa, or even a rotisserie chicken instead.
- Red Kidney beans: Canned beans keep this recipe quick and easy. You can use dried beans if you prefer, but you’ll need to soak and cook them ahead. Mashing some of the beans is the secret to that creamy, stick-to-your-ribs texture – a trick I picked up from Louisiana cooks.
- Cajun seasoning: Cajun seasoning blends can vary from mild and herb-forward to very spicy. If you’re using a bold brand like Slap Ya Mama, start with one tablespoon and add more to taste. Creole seasoning is usually milder and more herb-based, so it’s a good swap if you want less heat. I’ve also included a bonus DIY recipe if you would like to make your own.
- Holy trinity (onion, bell pepper, celery): This veggie trio is the backbone of Cajun and Creole cooking. It’s non-negotiable in authentic Louisiana kitchens, and skipping it means missing the depth of flavor that makes this dish so beloved.
- Rice: While long-grain white rice is traditional, I use a foolproof shortcut, Boil-in-Bag rice. It’s perfect for those of us who still haven’t mastered the art of cooking rice (guilty as charged).
“When I tested this recipe with Slap Ya Mama seasoning and a local andouille, it came out almost too spicy to eat, and I’ve been cooking Cajun for years! That’s why I recommend starting with less seasoning and adjusting to taste.”
Recipe variations and twists
- Vegetarian: Skip the sausage or swap it for plant-based sausage.
- Spicy: Add diced jalapeños with the veggies, or a pinch of red pepper flakes with the Cajun seasoning.
- Creamier texture: Mash a few extra beans or stir in a splash of cream at the end.
- Festive twist: Garnish with sliced green onions and serve with a simple Hurricane Cocktail for a Mardi Gras celebration.
How to make Cajun red beans and rice
- Cook the rice: Prepare according to package directions if you haven’t already.
- Sauté the base: Heat olive oil in a large skillet over medium-high heat. Add diced onion, celery, bell pepper, and sliced sausage. Cook, stirring often, for about 7 minutes.
- Season and simmer: Add Cajun seasoning, drained kidney beans, and water. Stir to combine, cover, and cook for 15 minutes.
- Mash the beans: Remove the lid, mash about half the beans with a fork or potato masher, and stir well.
- Finish: Cook uncovered for another 10 minutes, stirring often, until thick and creamy.
- Serve: Spoon the red bean mixture over warm rice and enjoy.
Serving ideas
- Pair with skillet cornbread or my mini cornbread muffins for a Southern feast.
- Add a side of old-fashioned coleslaw or a purple cabbage coleslaw to balance the richness.
- Serve buffet-style for game days with hot sauce on the side so everyone can spice it to taste.
- Celebrate Mardi Gras by adding a king cake or pecan pralines for dessert!
Like most Southern classics, this dish proves you don’t need fancy ingredients – just a little patience and a big spoon.
Bonus Homemade DIY Cajun Seasoning Recipe (Choose Your Heat Level)
- 2 tablespoons paprika (use smoked paprika for depth)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
To Adjust the Heat: Mild: Add ¼ teaspoon cayenne pepper. Medium: Add ½ to 1 teaspoon cayenne pepper. Hot: Add 2 teaspoons cayenne pepper (or more if you’re brave!)
Instructions: Mix all ingredients in a small bowl until well combined. Store in an airtight jar or spice container for up to 6 months.
Recipe Note for Readers: Every store-bought Cajun seasoning blend is different; some are herbier, some are saltier, and many are spicier than you might expect. Making your own lets you control the heat level. Start mild, then add a pinch more cayenne if you’d like a little extra kick.
Recipe FAQs
Yes, Cajun red beans and rice can be made ahead, and in fact, I think it tastes even better the next day as the flavors deepen. It’s a little trick I learned years ago on trips to New Orleans – locals swear by the “next day pot” because the beans get creamier and the seasoning settles in. For best texture, store the beans and rice separately and combine when reheating.
Store beans and rice separately in airtight containers. They’ll last up to 5 days in the fridge.
Yes, you can freeze Cajun red beans and rice, but for the best results, freeze the beans separately. They’ll keep up to 3 months. Cook fresh rice when reheating and combine for the best texture.
The best way to reheat red beans and rice is to warm the beans gently on the stove with a splash of water or broth, and reheat the rice separately in the microwave. Combine just before serving to keep the rice fluffy and the beans creamy.
Cajun seasoning is bold and spicy, with paprika, cayenne, garlic, and onion powders. Creole seasoning is milder and more herb-forward, often adding oregano, thyme, and basil.
Cajun brings the heat, Creole brings the herbs. Together, they’re the heart and soul of Louisiana cooking.
If your red beans and rice turned out too spicy, don’t worry; you can tone down the heat with a few easy tricks. Add more beans or rice to dilute, stir in something creamy like sour cream, try the potato trick to absorb spice, or balance the flavor with a touch of sweetness or lemon juice.
1. Add more beans or rice: Extra beans or an extra scoop of rice stretches the flavors and mellows the heat.
2. Stir in creaminess: A splash of cream, half-and-half, or a dollop of sour cream or Greek yogurt cools the spice.
3. Potato trick: Simmer a peeled potato half in the pot for 20 minutes, then discard—it absorbs excess heat.
4. Balance with sweetness: A spoonful of brown sugar or drizzle of honey rounds out sharp heat.
5. Brighten with citrus: A squeeze of fresh lemon juice at the end balances and softens the flavors.
Pro tip: Serve with extra rice and a side of sour cream so each person can adjust to their taste.
Tips to ensure this recipe turns out perfectly
- Stir frequently after uncovering the beans to prevent sticking and burning.
- Mash just enough beans to create a creamy base while leaving some whole for texture.
- Adjust seasoning before serving; Cajun blends vary widely in salt and spice levels.
- For the most authentic flavor, don’t skip the “holy trinity” of onion, bell pepper, and celery.
- Use red kidney beans for the classic flavor and color. White kidney beans (cannellini) work in a pinch but are milder.
- This recipe has been tested in my kitchen to balance smoky sausage with just the right amount of spice.
- I learned the hard way that pairing a spicy andouille with a bold Cajun seasoning can push the heat over the edge. Start with less seasoning and adjust; it’s easier to add heat than take it away.
Easy Cajun and Creole recipes for every occasion
If Cajun red beans and rice hit the spot, you’ll love these other Cajun and Creole favorites. They’re full of bold flavor, simple ingredients, and plenty of Southern comfort.
Pull up a chair and join the conversation
Did this Cajun red beans and rice recipe bring a little Louisiana flavor to your table? I’d love to hear how it turned out for you! Please drop a comment below and give it a star rating, and let me know your twist, or share it with a friend who could use some Southern comfort tonight.
Recipe:
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Cajun Red Beans and Rice Recipe
Ingredients
- 2 bags Boil-in-Bag Basmati or long grain white rice, or three cups of cooked rice
- 1 tablespoon olive oil
- 1 green bell pepper, diced
- 2 stalks celery, diced
- ½ medium white onion, diced
- 1 pound andouille sausage, sliced
- 2 tablespoons Cajun seasoning
- 3 cans red kidney beans, (15 ounces each) and rinsed
- 2 cups water
Instructions
- Cook the rice according to the package directions and set aside.
- Heat the olive oil in a large pan or skillet over medium-high heat for 1 to 2 minutes. Add the celery, bell pepper, onion, and sausage to the pan. Cook the ingredients, stirring them frequently, for 7 minutes.
- Add the water, Cajun seasoning, and kidney beans. Stir to combine. Cover the pan and cook for 15 minutes.
- Use a fork or potato masher to mash about half of the beans. Let the mixture cook with the lid off for another 10 minutes, stirring frequently.
- Once the mixture has thickened, spoon about ½ cup over a bed of rice. Enjoy!
Notes
- Stir frequently after uncovering the beans to prevent sticking and burning.
- Mash just enough beans to create a creamy base while leaving some whole for texture.
- Adjust seasoning before serving; Cajun blends vary widely in salt and spice levels.
- For the most authentic flavor, don’t skip the “holy trinity” of onion, bell pepper, and celery.
- Use red kidney beans for the classic flavor and color. White kidney beans (cannellini) work in a pinch but are milder.
- This recipe has been tested in my kitchen to balance smoky sausage with just the right amount of spice.
- I learned the hard way that pairing a spicy andouille with a bold Cajun seasoning can push the heat over the edge. Start with less seasoning and adjust; it’s easier to add heat than take it away.
- Store leftover beans and rice separately in airtight containers in the fridge for up to 5 days. Reheat beans on the stove with a splash of broth and warm rice in the microwave. Beans also freeze (without rice) for up to 3 months.
Nutrition
G&P Wisdom
Laissez les bons temps rouler – let the good times roll, especially with a pot of red beans and rice on the table.
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