Cajun Red Beans and Rice

Cajun Red Beans and Rice

Cajun Red Beans and Rice
Cajun Red Beans and Rice

Recipe by: Beryl Stokes

It's another Saturday night in Baton Rouge, LA and we are hungry for some Red Beans and Rice with Andouille Sausage. Um Um! That's some good stuff cher!

Red Beans and Rice is a staple of the Cajun and south Louisiana culture. We are using a dry red kidney bean, the "Cajun Trinity" seasoning blend, and freshly made Andouille Sausage. As you will see, most of my cooking involves always using fresh ingredients free of preservatives, artificial flavors, and nitrates.

This dish is easy to make; especially using a slow cooker and it makes ample servings for a family of 6-8 or makes wonderful freezable lunches to carry easily to work with you.

Let's start cooking!

How To Make Cajun Red Beans and Rice

Red Beans and Rice Recipe:

  • 1 16 oz package dry Red Kidney Beans
  • 1 sweet vidalia onion - chopped

  • 1 green or red bell pepper - chopped

  • 2-3 stalks of celery - chopped small
  • 2 T fresh or dried parsley - chopped
  • 2 T minced garlic

Or, substitute a 16 oz bag of frozen seasoning blend; which works well with this dish since the sausage adds a strong seasoning taste to the Red Beans.

  • 3 Bay Leaves
  • 1 T Cajun Seasoning
  • 1 T Olive Oil or Canola Oil
  • 2 links or 1/2 lb fresh Andouille sausage.
  • 1 cup long grain white rice

Start your preparation the night before by soaking the dry Red Beans in a large glass bowl. Cover the Red Beans with about 6 cups of water. Cover and let stand overnight.

Ready to Cook - drain the Red Beans in a colander and place into the crock pot (slow cooker). Cover again with 6 cups of water. Turn the heat setting on High.

Heat the oil on medium heat (#6) and cook the Andouille sausage for 15 mins. Move to a paper towel to blot off excess oil, then slice into 1/2 inch pieces.

In the same skillet with the sausage drippings, sauté the onion, bell pepper, celery, parsley, and garlic. Stir and cook until onions are translucent - about 2-3 minutes.

Stir the seasoning mixture into the Red Beans. Add the sliced Andouille sausage. Add the Bay Leaves and Cajun Seasoning. Stir well. Be sure the mixture is at least covered with water, but leaving room for more liquid to form up from the slow cooking process.

Cook for 6 hours; only uncovering to stir once.

30 minutes before ready to eat, cook a batch of long grain white rice. In a medium saucepan, add 2 cups water and bring to a boil. Add 1 cup rice. Cover and lower the heat to medium-low (#3). Set your timer for 20 minutes. Do not uncover until done.


Give the Red Beans and Andouille sausage a good stir. Serve over rice with a sprinkle of parsley for color. Enjoy!

Cajun Music Goes with Cajun Cooking

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Comments 11 comments

marisuewrites profile image

marisuewrites 7 years ago from USA

I love red beans and rice and will try your recipe, it sounds very Lousiana. =))

Chuck 6 years ago

I have looked for ever to try and find a good red beans and rice recipe. I found it! However, for some reason my finished product is not creamy...more like soup. I soaked the beans overnight, drained, and covered them with water, just like the recipe said. Seems to me I have way to much water in my beans. Oh well, back to the drawing board!

LindaL 6 years ago

I have never had good luck with the beans cooking in a crock pot. They are so much better the old fashioned way: soak overnight and rinse several times to get them clean. Otherwise they do have a dirty taste. Put in a stock pot with salt and seasonings and cover with cold water (6 cups water to 2 cups beans). Bring to a boil and turn down to simmer for 1 1/2 to 2 hours. May take longer if beans are old.

Money Glitch profile image

Money Glitch 6 years ago from Texas

Hi Mike, I found you via YouTube for this recipe while researching info on beans and crock pot cooking. Wanted to let you know that I have linked both your video and this hub within my hub titled Crockpot Cooking: Organic Beans and Rice. This should send some traffic your way and BTW I will be trying your recipe this weekend. Thanks for sharing! Rating up for you! :)

Cassidy Ferrar 5 years ago from Colorado, USA

Thanks, Mike. It's always good to find some good Louisiana recipes, especially living at 7300 feet in the Colorado Rockies!

@ Chuck: I mash some of my beans -- up to 1/2 of them -- add them back to the soup and cook another 2+ hours. Don't puree; lumpy but broken beans work great. It thickens the soup without adding starch or flour.

jay 5 years ago

i love this recipe

Sara Dupre 5 years ago

Hi guys! This looks like another recipe I'll need to try : ) Here's my current favorite for red beans and rice.

Chuck, it sounds like you just have a little too much water (I've run into the same issue). I bet it will turn out a lot better next time!

Mike, thanks for the great recipe! Can't wait to try it.

Nova 5 years ago

I am using this recipe for the second time. It is wonderful!

Athena 5 years ago

I learned if when you smash your beans against you cooking pot wall as they are cooking it will open the beans up and thicken your liquid.

Dr. Aaron LeBauer profile image

Dr. Aaron LeBauer 4 years ago from Greensboro, NC

great recipe, and great hub. Thanks! I'm looking forward to my read beans and andouilli sausage tonight.

carol7777 profile image

carol7777 4 years ago from Arizona

This sounds delicious and will have to try it. I guess if you are in a hurry you can use canned beans...I know ...fresh is better. Great recipe and thanks for sharing.

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    Credits and Thanks:

    Music Courtesy of: Off to Osaka by Kevin MacLeod ( Licensed under Creative Commons Attribution 3.0

    Thanks to: Addison (my 2 month old grand-daughter) and Jose (my 14 yr old Lhasa Apso) for being good and quiet little helpers today.

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