This authentic Cajun red beans and rice recipe packs rich Louisiana flavor into every bite, using dried red beans, smoky sausage, and simple pantry spices (soak or no-soak both work here). I’ll walk you through creamy results from scratch, with advice on seasoning, cook time, and the best ways to store leftovers—just like locals do it.
Ingredients:
- 1 pound dry kidney beans
- ¼ cup olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 2 tablespoons minced garlic
- 6 cups water
- 2 bay leaves
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon Cajun seasoning
- ½ teaspoon cayenne pepper
- ¼ teaspoon dried sage
- 1 pound andouille sausage, sliced
- 4 cups water
- 2 cups long grain white rice
Directions
- Gather all ingredients.
- Rinse beans and then soak in a large pot of water overnight.
- Heat oil in a skillet over medium heat. Cook onion, bell pepper, celery, and garlic in olive oil for 3 to 4 minutes.
- Rinse beans and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, parsley, thyme, Cajun seasoning, cayenne pepper, and sage. Bring to a boil and then reduce heat to medium-low. Simmer for 2 ½ hours.
- Stir sausage into beans and continue to simmer for 30 minutes.
- Meanwhile, prepare the rice. Bring water and rice to a boil in a saucepan. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
Serving Ideas:
- Serve over steamed white rice with green onions and Louisiana hot sauce
- Pair with cornbread or a simple side salad.
- Makes excellent leftovers—flavor improves overnight!
Storage & Reheating:
- Store in the fridge for up to 4 days in an airtight container
- Freeze for up to 3 months in individual portions
- Reheat gently on the stovetop or in the microwave, stirring halfway for even heating.
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