This Cajun red beans and rice recipe is the real deal! Packed with smoky andouille sausage, savory ham, and a kick of bold Louisiana spices, it’s the ultimate Southern comfort food. Serve it over rice and with a side of cornbread for a hearty, satisfying dinner!
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This dish might take some time to make, but it’s mostly hands-off cooking, so it’s perfect for even the busiest days. It’s the kind of meal that will keep everyone coming back for seconds, especially when paired with squash cornbread casserole, and topped with a few pickled radishes.
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📖Why My Recipe Works
This traditional-style red beans and rice gets a flavorful boost from smoky sausage and ham hock. The sausage adds an extra layer of spice and savory depth, and the ham hock infuses the dish with a subtle sweetness, plus the collagen adds body to the broth.
🧾Ingredient Notes
- Beans- You can use any type of red beans. Kidney beans are the easiest to find. Do not use canned beans in this recipe.
- Trinity- Don't skip onions, celery, and bell pepper. These are the holy trinity of Cajun cooking!
- Ham- I prefer using ham hock or ham shank for a rich flavor and to help thicken the broth, but you can also use diced ham.
- Andouille Sausage- You can use other spicy smoked sausages like kielbasa or chorizo.
- Worcestershire Sauce- Substitute with soy sauce or tamari. It adds a little background flavor to the stew.
- Cajun Seasoning- Use store-bought or make your own blend using my homemade Cajun seasoning.
⏲️How to Make Red Beans and Rice
- Soak the beans for at least 8 hours or overnight to soften. If you're short on time, you can bring the beans to a boil for 2 minutes, then remove from heat and let them sit for an hour before draining and rinsing.
- Cook the onions, pepper, celery, and garlic in the same pot where you seared the sausages to get the smoky, caramelized bits. Once they're softened, add the Cajun seasonings and stir to coat.
- Add the drained beans to the pot along with the thyme, bay leaves, Worcestershire, ham hock, and stock. Simmer low and slow, stirring occasionally, to allow the beans to soften while absorbing all the spices.
- Remove the ham from the pot. Discard bones and skin, and shred the ham finely so that it distributes evenly throughout the dish. Add it back to the pot with the sausage and continue to cook on medium-low heat.
- Don't puree too much of the beans. Stir a little, and then you can always puree more if you want it mushier.
- Serve the red beans and sausage over freshly cooked white rice. You can also add a side of cornbread for extra richness!
👩🏻🍳 Expert Tips
- I don't recommend starting this recipe in a slow cooker because cooking the veggies and sausage brings out deep and rich flavors. You can transfer it to a slow cooker after sauteing the veggies and simmer on low for 6-8 hours.
- Use my Cajun seasoning recipe for the best results. If using store-bought, avoid anything where salt is the first ingredient.
- For a spicier version, add more cayenne peppers, not jalapenos, it blends better with the Cajun spices.
- Try using smoked turkey leg instead of a ham hock for a twist.
- Use long-grain rice for a fluffy texture. For added flavor, cook it with a pinch of salt or a piece of bay leaf.
- You can use cooked white rice or brown rice for serving.
More Cajun Recipes
🌡️Storing Leftovers
Store red beans and in an airtight container and keep them in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw overnight in the fridge before reheating. Reheat in a pot over low heat on the stovetop with a splash of broth to bring it back to life.
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📖 Recipe Card
Cajun Red Beans and Rice with Sausage
This New Orleans red beans and rice recipe is rich, creamy, and packed with bold Cajun flavors. Perfect for chilly nights or those days when you’re craving something effortless yet comforting!
Servings: 6
Ingredients
- 1 pound dried red kidney beans
- 1 tablespoon vegetable oil
- 12 ounces andouille sausage or (other spicy smoked sausage) cut into ¼-inch slices
- 1 large yellow onion diced
- 1 large green bell pepper diced
- 2 stalks celery diced
- 6 cloves garlic minced
- 3 teaspoons Cajun seasoning
- 4 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
- 2 teaspoons Worcestershire sauce
- One smoked ham hock or ham shank or 6 ounces smoked ham
- 6 cups chicken stock
- cooked white rice for serving
- green onions and fresh parsley for garnish
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Instructions
- Rinse the beans in a colander under cold water, discarding any broken beans or debris. Transfer to a large bowl and cover with 2 inches of cold water. Soak for at least 8 hours or overnight.1 pound dried red kidney beans
- In a large pot or Dutch oven heat the oil over medium heat. Add the sausage and brown on both sides, about 5 minutes total. Transfer to a plate and set aside. Once cool move to the fridge while the beans cook.1 tablespoon vegetable oil, 12 ounces andouille sausage
- Without wiping out the pan, return to the heat and add the onion, pepper, celery, and garlic. Add more oil if needed. Cook until the veggies begin to soften, about 6 to 7 minutes. Stir often to prevent burning.1 large yellow onion, 1 large green bell pepper, 2 stalks celery, 6 cloves garlic
- Add the Cajun seasoning, stir to coat the vegetables. Drain the beans and add them along with the thyme, bay leaves, Worcestershire, ham hock and stock to the pot.3 teaspoons Cajun seasoning, 4 sprigs fresh thyme, 2 bay leaves, 2 teaspoons Worcestershire sauce, One smoked ham hock or ham shank, 6 cups chicken stock
- Reduce the heat to medium-low. Simmer covered but with the lid tilted, stirring occasionally, until the beans are tender, about 2 hours.
- Remove and discard thyme stems and bay leaves. Remove the ham hock and set aside. Blitz the beans with an immersion blender 2 to 3 times to break up some of the beans and thicken the sauce.
- Carefully remove and discard bones and skin, and shred the ham. Return to the pot with the sausage. Return to the pot and cook over low heat until warmed through.
- Serve with rice and garnish with minced parsley and sliced green onions.cooked white rice, green onions and fresh parsley
Notes
- If your seasoning doesn't contain salt add ½-1 teaspoon of kosher salt to the vegetables when they are sautéing.
- If you don't have an immersion blender you can puree a 1 cup of beans and ½ cup of the liquid then add back to the pot.
Equipment
Nutrition
Calories: 572kcal | Carbs: 62g | Protein: 35g | Fat: 22g | Fiber: 13g | Sugar: 8g
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