Easy Cajun Red Beans & Rice with Sausage
A hearty and flavorful classic, this Easy Cajun Red Beans & Rice with Sausage recipe brings the taste of Louisiana right to your kitchen. Perfect for a comforting meal any day of the week!
Equipment
- Dutch Oven
- Heavy Pot
- Rice Cooker (optional)
Ingredients
Main Ingredients
- 1 pound dry kidney beans
- 1 pound andouille sausage sliced 1/4-inch thick (choose a lean variety for a healthier option)
- 2 tablespoons unsalted butter
- 1 large yellow onion chopped
- 1 green bell pepper chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
Spices & Seasonings
- 1 1/2 teaspoons salt
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (adjust to your spice preference)
- 1/4 teaspoon rubbed sage
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
Liquids & Canned Goods
- 8 cups water plus more as needed
- 1 can mild Rotel tomatoes (10 oz.) (diced tomatoes with green chilies)
- 2 tablespoons chicken bouillon (powder, base, or crushed cubes)
- 3 leaves bay leaves
For Serving & Garnish
- 4 cups cooked long-grain white rice
- fresh parsley chopped (for garnish)
- green onions sliced (for garnish)
- hot sauce (optional, for serving)
Instructions
- 1. Prepare Beans (Night Before): In a large bowl, cover your dry kidney beans with about three times their volume of water. Let them soak in the refrigerator overnight – this helps them cook evenly and become super creamy.
- 2. Sear Sausage: Heat a large Dutch oven (or heavy pot) over medium heat without adding any oil. Place the sliced sausage in a single layer and cook until nicely browned on both sides. Use a slotted spoon to transfer the cooked sausage to a small bowl and refrigerate it for later.
- 3. Sauté Veggies & Spices: Melt the butter in the same pot, using the delicious drippings from the sausage. Add the chopped onions, bell peppers, and celery, cooking until the onions are soft (about 7 minutes). Scrape up any browned bits from the bottom of the pan to add extra flavor! Stir in the smoked paprika, onion powder, garlic powder, cumin, coriander, black pepper, cayenne, sage, and minced garlic, cooking for just one minute until fragrant.
- 4. Simmer to Perfection: Drain and rinse your soaked beans thoroughly, then add them to the pot with the sautéed vegetables. Pour in 8 cups of water, the Rotel tomatoes, chicken bouillon, dried parsley, oregano, thyme, basil, and bay leaves. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and let it gently simmer for 90 minutes. Stir occasionally, especially during the last 30 minutes, to prevent sticking and encourage the beans to break down and become wonderfully creamy. If you like, you can mash a few beans against the side of the pot for extra creaminess. Add more water if the mixture gets too thick, or simmer uncovered for the last 30 minutes if it's too thin. Continue simmering if beans aren't tender enough.
- 5. Cook Rice: While the beans are finishing their last 30 minutes of simmering, prepare your long-grain white rice. A rice cooker makes this step effortless!
- 6. Finish & Serve: Once the red beans are tender and creamy, stir the browned sausage back into the pot and warm it through. Taste and adjust seasoning with extra salt or cayenne pepper if needed. Serve generous spoonfuls of the creamy red beans and sausage over your fluffy white rice. Garnish with fresh parsley and green onions, and add a dash of hot sauce if you like a little extra kick!
Notes
Nutrition Information (estimated per serving):
Calories: 455 kcal
Total Carbs: 62g
Net Carbs: 49g
Fats: 11g
Protein: 27g #CajunComfort #HealthyHeartyMeal #RedBeansAndRice #EasyDinnerIdeas
Calories: 455 kcal
Total Carbs: 62g
Net Carbs: 49g
Fats: 11g
Protein: 27g #CajunComfort #HealthyHeartyMeal #RedBeansAndRice #EasyDinnerIdeas
