Cajun Red Beans and Rice Recipe

A plate full of Cajun Red Beans served over white rice.

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Cajun red beans and rice is a classic Louisiana comfort food made with smoky sausage, creamy beans, and bold Cajun spices. Quick, budget-friendly, and ready in under an hour, it’s perfect for weeknight dinners, game day gatherings, or Mardi Gras celebrations.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: American, Southern

Servings: servings

Calories: 583kcal

Author: Sharon Rigsby

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.

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