Red Beans and Rice (Cajun-Style)

This Red Beans and Rice recipe is a comforting, flavorful dish that’s perfect for feeding a crowd. With savory sausage, tender kidney beans, and the right balance of seasonings, it’s a true taste of Cajun comfort food. The secret to its rich flavor lies in the sausage, which infuses the beans with a deep, savory base.

Serve it over freshly cooked rice, and you’ve got a hearty meal that’s sure to be a crowd favorite at any gathering! Plus, it’s even better the next day, making it an ideal make-ahead dish.

Red Beans and Rice (Cajun-Style)

Ingredients:

1 lb Hillshire Farm sausage (or any pork sausage if you can’t find andouille)

1 medium onion, chopped

2 stalks celery, chopped

2 cans kidney beans, drained and rinsed (or 3 cups cooked dried beans)

Salt and pepper, to taste

Water (enough to cover the beans while simmering)

Louisiana Hot Sauce (add to taste at the end)

Optional: Cajun seasoning, cayenne pepper, or other spices (to taste)

Cooked rice, to serve (freshly made, not mixed into the beans)

Instructions:

Prepare the Sausage and Vegetables:

Slice the sausage into bite-sized pieces and set aside.

In a large pot, sauté the sausage over medium heat, stirring occasionally, until browned and the fat has rendered out.

This is where most of the flavor will come from!

Add the chopped onion and celery to the pot and cook until softened, about 5 minutes.

Simmer the Beans:

Once the sausage and vegetables are well-cooked, add the kidney beans to the pot.

Add enough water to cover the beans by about 2 inches.

Season with salt, pepper, and any optional spices like

Cajun seasoning or cayenne pepper. Bring to a boil, then reduce to a low simmer.

Simmer for Flavor:

Let the mixture simmer on low heat for 1-2 hours, stirring occasionally.

The beans will break down and thicken the broth, creating a rich, flavorful soup.

Taste as you go and adjust the seasoning, adding more salt or pepper if needed.

If you want more heat, add a few dashes of Louisiana Hot

Sauce at this point.

Cool and Rest:

Once the beans have thickened and the flavors have melded, allow the pot to cool.

You can refrigerate it overnight for even more flavor to develop by the next day.

Serve Over Rice:

The next day (or once the dish has cooled to your preferred temperature), serve the thickened beans over freshly cooked rice.

Make sure not to mix the rice into the beans to prevent the rice from soaking up all the liquid.

Final Touch:

If you desire more heat, add a dash of Louisiana Hot Sauce to your bowl at serving time, but avoid adding it during the simmering process, as it can leave a vinegar-like bite to the dish.

Enjoy!

Notes:

Sausage Choice:

The sausage is the key to the flavor in this dish. While Hillshire Farm sausage is a great option (especially with its pork blend), you can experiment with other types of sausage, like smoked sausage or kielbasa, if andouille isn’t available. Just be sure to choose one with a good amount of fat for richness.

Bean Variations:

Although kidney beans are commonly used in this recipe, you can substitute them with other beans like pinto beans or black beans. Just keep in mind that the texture and flavor may slightly differ.

Spices and Heat:

The recipe is designed to be customizable when it comes to heat. If you enjoy spice, consider adding cayenne pepper or Cajun seasoning while the beans simmer. However, Louisiana Hot Sauce is best added to each serving, so you can control the heat without making the entire pot too tangy or vinegary.

Don’t Over-Salt:

The sausage already provides a good amount of salt, so be cautious when adding additional salt to the pot. Taste the dish throughout the cooking process and season incrementally. You can always add more, but you can’t take it out!

Simmer Time:

The longer you let the beans simmer, the richer and thicker the flavor will be. If you have time, consider making the dish a day ahead and allowing it to rest overnight in the fridge to deepen the flavors. The next day, just reheat and serve over freshly made rice.

Rice Tip:

Serve the beans over rice rather than mixing it in. Mixing the rice into the beans will cause it to absorb too much liquid and become dry. The best way to enjoy this dish is to ladle the beans over a bed of fluffy, freshly cooked rice.

Storage:

This dish stores well in the fridge for up to 3-4 days and can also be frozen for longer storage. Just let the beans cool completely before transferring to an airtight container. When reheating, you may need to add a bit of water or broth to loosen it up.

Serving Suggestions:

For an authentic touch, serve with cornbread or a side of fried plantains. A simple green salad with a tangy dressing also complements the rich, hearty flavors of this dish.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make Red Beans and Rice ahead of time?

Yes, Red Beans and Rice is an excellent dish to make ahead!

In fact, it often tastes even better the next day as the flavors have more time to develop.

After cooking, simply let the beans cool and refrigerate them in an airtight container for up to 3-4 days.

You can reheat it on the stovetop and serve it over freshly cooked rice.

Can I use other types of beans instead of kidney beans?

Absolutely! While kidney beans are traditional in this recipe, you can substitute them with other types of beans such as pinto beans, black beans, or cannellini beans.

Just keep in mind that each type of bean has a slightly different texture and flavor, but the dish will still be delicious.

Can I make this dish vegetarian or vegan?

Yes, you can easily make a vegetarian or vegan version of this dish by omitting the sausage and replacing it with plant-based sausage, tempeh, or mushrooms for a savory, umami flavor.

You can also use vegetable broth instead of water for added depth.

Be sure to adjust seasonings as needed, since plant-based proteins may not be as salty as pork sausage.

What type of sausage is best for Red Beans and Rice?

The best sausage for Red Beans and Rice is andouille sausage, which has a smoky, spicy flavor that pairs well with the beans.

If you can’t find andouille sausage, smoked sausage or pork sausage like Hillshire Farm sausage (as mentioned in the recipe) is a great substitute.

Look for sausages with a good balance of fat and seasoning to add depth to the dish.

How do I prevent the rice from getting soggy when serving the beans?

To prevent the rice from soaking up all the liquid and becoming too soggy, serve the beans on top of the rice rather than mixing it in.

The rice will absorb just enough liquid to become flavorful, but it will remain fluffy and not overly saturated.

If you mix the rice into the beans, it will absorb too much of the broth and make the dish dry.

How long should I simmer the beans to get the right texture?

You should simmer the beans for 1-2 hours on low heat.

This allows the beans to break down and thicken the broth, giving the dish its signature creamy texture.

Stir occasionally to ensure nothing sticks to the bottom of the pot.

If the beans start to dry out, you can add a little extra water or broth as needed.

Can I cook this recipe in a slow cooker or Instant Pot?

Yes! You can easily adapt this recipe for a slow cooker or Instant Pot:

Slow Cooker: After browning the sausage and sautéing the vegetables, transfer everything to the slow cooker, add the beans and water, and cook on low for 6-8 hours or on high for 3-4 hours.

Instant Pot: Use the “Pressure Cook” function on high for about 25-30 minutes once the ingredients are added. Allow it to naturally release pressure for about 10 minutes, then quick release.

Both methods will yield a similar result with tender beans and flavorful sausage!

Why did my beans turn out too mushy?

If your beans turn out too mushy, it might be because they were overcooked or simmered too long.

To prevent this, check the beans after about 1-1.5 hours of simmering and taste them for doneness.

Kidney beans should be tender but still hold their shape.

If you’re using dried beans, make sure they’re fully cooked but not overcooked—keep an eye on them.

Can I freeze Red Beans and Rice?

Yes, this dish freezes well! You can freeze the beans and sausage mixture (without the rice) for up to 3 months.

Let the beans cool completely before transferring them to an airtight container.

When you’re ready to serve, simply reheat the beans on the stovetop and prepare fresh rice to serve alongside.

Avoid freezing the rice, as it may become mushy upon reheating.

What if I don’t have Louisiana Hot Sauce?

If you don’t have Louisiana Hot Sauce, you can substitute it with any other hot sauce you prefer or use cayenne pepper or crushed red pepper flakes for heat during the cooking process.

Just be sure to add the hot sauce to taste at the end so you can control the level of spice and avoid the vinegary taste that could result from adding it too early.