Cajun Red Beans and Rice

Savor the hearty, soul-warming flavors of this classic Cajun Red Beans and Rice recipe, a true Southern comfort food staple. Perfect for feeding a crowd, this dish combines tender red kidney beans simmered with smoky Andouille sausage, aromatic vegetables, and a blend of bold Cajun spices. A slow-cooked ham hock adds richness, while mashed beans give the dish a creamy texture that’s perfect for soaking into fluffy white rice. Finished with fresh parsley, green onions, and a dash of hot sauce for an optional kick, this one-pot meal is as satisfying as it is flavorful. Whether for a cozy weeknight dinner or a festive gathering, this dish brings an authentic Louisiana taste to your table in every bite.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 1 pound Dry red kidney beans
• 12 ounces Andouille sausage, sliced
• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 1 medium Green bell pepper, diced
• 2 stalks Celery stalks, diced
• 4 cloves Garlic cloves, minced
• 6 cups Chicken broth
• 2 leaves Bay leaves
• 1 teaspoon Dried thyme
• 2 teaspoons Cajun seasoning
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Salt
• 1 piece Ham hock
• 4 cups Cooked white rice
• 2 tablespoons Chopped parsley (for garnish)
• 2 stalks Green onions, sliced (for garnish)
• 1 dash Hot sauce (optional)

Directions

Step 1

Rinse the dry red kidney beans and soak them overnight in a large bowl of water. Drain and rinse again before cooking.

Step 2

Heat the olive oil in a large pot over medium heat. Add the sliced Andouille sausage and cook until browned, about 5-6 minutes. Remove the sausage and set aside.

Step 3

In the same pot, add the diced onion, bell pepper, and celery. Cook until vegetables are softened, about 5-7 minutes.

Step 4

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

Add the soaked and drained kidney beans, chicken broth, bay leaves, dried thyme, Cajun seasoning, smoked paprika, ground black pepper, salt, and ham hock. Stir to combine.

Step 6

Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, or until the beans are tender.

Step 7

Remove the ham hock and bay leaves from the pot. If desired, shred any meat from the ham hock and stir it back into the beans.

Step 8

Use the back of a spoon to mash some of the beans against the side of the pot to achieve a creamy texture.

Step 9

Stir the browned Andouille sausage back into the pot and cook for an additional 5-10 minutes to heat through.

Step 10

Serve the red beans over a bed of cooked white rice. Garnish with chopped parsley and sliced green onions. Add hot sauce if desired.

Nutrition Facts

Serving size	(3550.9g)

Amount per serving	% Daily Value*
Calories	4096.2

Total Fat 139.8g	0%
Saturated Fat 43.6g	0%
Polyunsaturated Fat 3.1g
Cholesterol 310.1mg	0%
Sodium 12485.7mg	0%
Total Carbohydrate 502.1g	0%
Dietary Fiber 125.8g	0%
Total Sugars 29.2g
Protein 218.2g	0%

Vitamin D 0IU	0%
Calcium 1089.1mg	0%
Iron 57.0mg	0%
Potassium 9811.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.4%

Protein: 21.1%

Carbs: 48.5%