Cajun Red Beans & Rice

Cajun Red Beans & Rice

So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and smoked andouille sausage.
I don’t know if it’s all the beignets and the powdered sugar I leave on my pants or if it’s the classic red beans and rice but I keep returning to this state.

I’ve done a ton of research and development for this, eating so much red beans and rice every trip to make sure I perfect this for you guys.

Now I really like letting my beans simmer with the andouille sausage (instead of adding it in at the very end) so that it soaks up all the smoky flavors. When ready to serve, be sure to mash up about 1 cup of the softened beans off to the side of the pot – this makes the broth incredibly thick and creamy.

Serve with a scoop of rice, garnished with parsley, and maybe some extra sausage on top. That can’t hurt too much, right?
Cajun Red Beans & Rice
Spice your dinner up tonight and make this Cajun Red Beans and Rice Recipe! Slow cook beans, ham, turkey sausage and spices in a skillet to let the flavors combine. Serve over rice for a delicious dinner the whole family will fall in love with!


  • 1 pound dry red beans
  • 2 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1 large onion diced small
  • 1 large green bell pepper diced small
  • 1/2 cup celery diced small
  • 4 cloves garlic minced
  • 7- oz. package ham diced
  • 14- oz. smoked turkey sausage rope diced
  • 2 tsp. salt
  • 1 1/2 tsp. pepper
  • 2 tsp. dried thyme
  • 4 bay leaves
  • 2 tsp. dried oregano
  • 6 cups chicken broth


Rinse red beans and soak in water overnight. Drain beans before cooking.
In a cast iron pan or other heavy skillet, heat butter and olive oil until warm.
Add in onion, bell pepper, celery and garlic. Let cook until translucent.
Pour in softened beans, ham, turkey sausage, salt, pepper, thyme, bay leaves and oregano.

Stir in chicken broth. Simmer on medium-low for 3-4 hours, until the beans are soft and almost creamy. Add more water if necessary.
Remove bay leaves before serving. Serve over white rice with a sprinkle of parsley. Enjoy!


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