Description
Hearty Cajun red beans and rice blend Louisiana’s rich culinary traditions with smoky andouille sausage and creamy beans. Spicy seasonings and slow-cooking techniques create a soul-satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) dried red kidney beans
- 0.5 pound (227 grams) thick cut bacon, diced
- 1 pound (454 grams) andouille or smoked sausage, sliced
- 0.25–0.5 pound (113–227 grams) smoked ham, diced
Vegetables:
- 1.5 cups diced onions (about 2 medium)
- 1 cup diced celery (2–3 stalks)
- 1 cup diced green bell pepper (1 large)
- 4 cloves garlic, minced
- 0.5 cup thinly sliced green onion shoots, divided
- 0.25 cup finely chopped fresh parsley, divided
Seasonings & Liquids:
- 10 cups chicken stock
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 3 bay leaves
- Cajun seasoning to taste
- Long grain white rice for serving
Instructions
- Prepare beans by meticulously sorting through to eliminate any stones or debris. Submerge in cold water and allow to hydrate for 12-24 hours, ensuring thorough soaking.
- Render bacon in a large pot until crisp and golden, approximately 10-15 minutes. Extract bacon and preserve the rendered fat. Subsequently, brown sausage in controlled batches, about 5-10 minutes per round, then set aside.
- Sauté trinity of vegetables (onions, celery, bell pepper) in reserved bacon fat until deeply caramelized and fragrant, roughly 8-10 minutes. Introduce minced garlic and continue cooking for an additional minute.
- Consolidate cooked meats back into the pot. Incorporate soaked beans, rich stock, robust seasonings, and half the aromatic herbs. Allow mixture to gently simmer uncovered for 2 hours at low heat, periodically skimming any emerging foam.
- Once beans reach desired tenderness and liquid transforms into a thick, luxurious consistency, gently crush some beans against pot walls to enhance texture. Fold in remaining herbs, taste and calibrate seasoning as needed. Serve atop fluffy rice, offering optional hot sauce or tangy vinegar alongside.
Notes
- Enhance flavor by using homemade stock instead of store-bought for deeper, richer taste.
- Customize heat levels by adjusting cayenne pepper or adding hot sauce according to personal spice tolerance.
- Make vegetarian version by replacing meat with smoked paprika and extra beans for similar smoky depth.
- Freeze leftovers in portions for quick weeknight meals, as flavors intensify after 1-2 days of resting.
- Prep Time: 12 hours 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 22 g
- Cholesterol: 45 mg