Good Ole’ Cajun Red Beans + Rice

Get ready to dig into a bowl of comfort with this Good Ole’ Cajun Red Beans + Rice recipe! This hearty dish is bursting with flavor, warmth, and a little Southern charm—perfect for cozy nights when you want to bring a taste of the South right to your kitchen! Slow Cooker, Dairy-free, Vegan + Gluten-free Option.

Southern food is a huge part of who I am, and after sharing my gumbo recipe last week, I knew I had to bring you this Good Ole' Cajun Red Beans + Rice recipe—it’s a dish I grew up eating all the time. It’s hands-down one of my favorites, and I’m so excited to share it with y’all! Creamy, velvety red beans paired with smoky andouille sausage, all served over fluffy white rice.

This dish is super easy to make dairy-free + gluten-free, so it’s perfect for feeding a picky crowd. Haha. I love serving it with cornbread—whether it’s my Brown Butter Pumpkin Cornbread or Hot Honey Southern Cornbread (and yes, sometimes I even crumble it over the top). The flavors are chef's kiss together! Corn on the cob and coleslaw also make great sides to round out the meal.

What Is Cajun Red Beans + Rice?

Cajun Red Beans + Rice is a classic Southern dish with deep Louisiana roots. Back in the day, it was often made on Mondays, while folks were busy doing laundry because it could simmer away without needing much attention.

Leftover ham or sausage from Sunday’s meal would get thrown in with red beans, veggies + cajun spices, making it super flavorful. Served over rice, it was an easy, filling meal that’s stuck around as a comforting favorite. This is my take on the recipe, and I hope you love it as much as my family does!

Why You Will LOVE Good Ole’ Cajun Red Beans + Rice

• Packed with bold, smoky flavors
• Super comforting + hearty
• Easy to make dairy-free and gluten-free
• Perfect for meal prepping or feeding a crowd
• Pairs beautifully with cornbread (trust me on this one!)
• A true Southern classic that'll warm your soul!

How To Make Good Ole’ Cajun Red Beans + Rice

This dish has 3 main components --- Prepping the veggies + sausage, cooking your fluffy rice, and simmering the beans with the veggies and sausage in a thick, flavorful sauce. I opted for canned beans to keep things easy, but you can definitely use soaked and pre-cooked beans if you prefer! Check out the recipe card below for the full breakdown.

Ingredients

CAJUN RED BEANS:

• Canned organic red kidney beans. Drained + rinsed (You can sub with 1 lb. dried kidney beans and soak overnight + cook for 1 hour prior to starting this recipe)
• Butter. Unsalted is best so you can have better control of the flavor. I am a big fan of the Organic Valley brand!
• Extra virgin olive oil. Feel free to use your favorite high-quality EVOO. My fave tried and trusted brand is California Olive Ranch.
• Andouille sausage. Sliced into rounds.
• Onion. Finely chopped.
• Garlic cloves. Minced. Infuses the dish with rich, aromatic notes.
• Bay leaves. Infuse a subtle, aromatic flavor.
• Tomato paste. Adds a rich, slightly tangy flavor.
• Vegetable stock or water.
• Worcestershire sauce. My favorite is from Annies.
• Cajun seasoning. Delivers a bold and spicy flavor that’s essential to Cajun cuisine. You can buy from the store or amazon, or make a homemade seasoning blend!
• Seasonings. Garlic powder, dried parsley + black pepper, to taste.
• Cornstarch + water. This is for thickening.
• Hot sauce. For garnish.
• Chopped scallion. Aka green onions, for garnish
• White rice. Serves as a fluffy base to soak up the rich flavors of the red beans and sauce.

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THESE BEANS!

Here, I've curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Good Ole’ Cajun Red Beans + Rice recipe. Everything from my fave baking sheet, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!

What To Serve With Good Ole’ Cajun Red Beans + Rice

This Cajun Red Beans + Rice recipe is super filling + delicious all on its own! But if you’re serving a crowd or just want to jazz it up with some tasty sides, here are a few fun ideas to pair with it:

• Sop up that saucy goodness with some cornbread! You can even crumble it on top of the beans for some extra goodness.
• A crunchy coleslaw adds a nice tang.
• Fried green tomatoes
• Sautéed collard greens or green beans.
• Buttermilk biscuits
• Grilled or boiled corn, it’s a classic Southern favorite that everyone loves.
• Fried plantains add a sweet twist.
• Pickled veggies bring a refreshing zing that really brightens everything up!

For all my dessert lovers out there, you can’t go wrong with classics like Bananas Foster, Banana Pudding, or Sweet Potato Pie—they're the perfect sweet endings after a hearty meal!

Can I Use Dried Beans Instead Of Canned Ones?

Yes, you can definitely use dried beans instead of canned ones! Just keep in mind that dried beans need to be soaked and cooked before you add them to the dish. To use dried beans, soak them overnight or use the quick soak method, then cook them until tender. Once they're ready, you can add them to the recipe as you would with canned beans. It’ll take a bit more time, but the flavor is totally worth it!

Can I Use A Slow Cooker?

Sure! You can absolutely make this in a slow cooker! Just chop up your Andouille sausage, onion, garlic, and green onions, then mix them in the slow cooker with drained kidney beans, tomato paste, veggie stock (or water), Worcestershire sauce, and seasonings.

You can brown the sausage first for extra flavor if you like. Cover it and cook on low for 6-8 hours or high for 3-4 hours until everything is nice and tender. If you want a thicker sauce, stir in a cornstarch-water mix about 30 minutes before serving. Serve it over fluffy basmati rice and enjoy!

Cajun Red Beans + Rice Q + A's

More Southern Favorites To Try Next

Now that you've fallen in love with this Good Ole’ Cajun Red Beans + Rice, give these other Southern dishes a try:

• Southern Potato Salad
• Flaky Honey Buttermilk Biscuits
• Hot Honey Southern Cornbread
• Creamy Southern Cheese Grits
• Southern Candied Yams
• Southern Strawberry Iced Sweet Tea

MADE OUR RECIPE(S)?

If you tried this Good Ole’ Cajun Red Beans + Rice recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram  and hashtag it #orchidsandsweettea! I love hearing from you!

Good Ole’ Cajun Red Beans + Rice

October 8, 2024 •

By Shanika

No ratings yet

Get ready to dig into a bowl of comfort with this Good Ole’ Cajun Red Beans + Rice recipe! This hearty dish is bursting with flavor, warmth, and a little Southern charm—perfect for cozy nights when you want to bring a taste of the South right to your kitchen! Dairy-free + Vegan Option.

Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Total Time: 50 minutes mins

Serves: 4 servings

Units:

US Customary|Metric

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Ingredients

CAJUN RED BEANS:

• 2 (15 oz.) cans organic red kidney beans, drained + rinsed (You can sub with 1 lb. dried kidney beans and soak overnight + cook for 1 hour prior to starting this recipe)
• 4 Tbsps unsalted butter
• 1 tablespoon Extra virgin olive oil
• 12 ounces andouille sausage, sliced into rounds
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 2 bay leaves
• 4 Tbsps tomato paste
• 4 cups organic vegetable stock or water
• 1 tablespoon Worcestershire sauce
• 1 tablespoon cajun seasoning
• ½ teaspoon garlic powder
• ½ teaspoon dried parsley
• black pepper, to taste
• 1 tablespoon cornstarch + 2 Tbsps water (This is for thickening)
• hot sauce, for garnish
• chopped scallion (aka green onions), for garnish
• 2-3 cups Basmati white rice

Instructions

PREP THE VEGGIES + SAUAGE:

• Start by dicing and chopping everything, including Andouille sausage, onion, garlic cloves, green onions.

TO MAKE THE RICE:

• Be sure to follow my Basmati rice recipe for nice fluffy rice.

TO MAKE THE RED BEANS + RICE:

• In a medium deep skillet over medium-high heat, add the butter and olive oil. Once melted snd heated, add the sausage pieces, sautéing on each side for 2-3 minutes or until seared on each side. Add the onions and minced garlic cloves, stirring to combine. Add the cajun seasoning, garlic powder, parsley, and black pepper, stirring to combine.
• Add the drained kidney beans followed tomato paste, stirring everything together to combine. Add the veggie stock (or water), Worcestershire sauce, and bay leaves, stirring to combine.
• Bring everything to a boil for 3-4 minutes before reducing the heat to low and allowing everything to simmer for about 15-20 minutes, stirring occasionally.
• Once done, the sausage and beans should be completely tender, and the sauce thickened. NOTE: If it's not thickened enough, be sure to stir together cornstarch + water and add to the beans, stirring to incorporate until it begins to thicken.
• Discard the bay leaves and remove from heat.
• To serve, add a few scoops of basmati rice in your favorite plate or bowl(s) and top with red beans + sausage and a bit of hot sauce for a little heat. Feel free to garnish with chopped green onions or fresh parsley.
• Bon Appetit!

Tips & Tricks

• STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for up to 4 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
• GLUTEN-FREE OPTION: To make this red beans + rice GF, simply substitute the flour with GF-friendly flour or cornstarch for thickener, as well as ensure that stock, kidney beans, Worcestershire sauce are GF-friendly.
• SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.

Nutrition

Calories: 159kcal | Carbohydrates: 6g | Protein: 1g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 187mg | Potassium: 258mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1463IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg

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