J Dub’s Cajun Red Beans and Rice Recipe is as authentic as you will get.
Did you know I am originally from Louisiana?
Now, I am technically not Cajun, as I grew up in the Northeast corner of the state.
That town is called Tallulah, Louisiana.
But, I would adventure to say that most girls from Louisiana can cook!
And, even better, I graduated from LSU.
When I was not screaming my head off in Death Valley Stadium supporting my Tigers, I spent many weekends in New Orleans checking out all the family owned restaurants and dive bars.
New Orleans is home to some of the best chefs and restaurants in the world.
Hence, I created my very own Red Beans and Rice recipe that I can make any time I have a craving for some soul food.
This recipe just happens to be one of my son’s favorite dishes.
When he comes home from college, it’s almost always on the menu.
And, finally, this Cajun red beans and rice recipe is truly a one pot wonder. You literally dump it all in a large dutch oven and then let it do its thing!
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My Cajun Red Beans and Rice is perfectly seasoned due to the andouille sausage. This means you do not need to add a ton of additional spices. This dish is perfect during fall and winter when the temperatures cool off. And, let’s not forget – especially for Mardi Gras Season.
1 pound red kidney beans
2 Tablespoons Kosher Salt
1 Tablespoons olive oil
1 Tablespoon butter
2 1/4 pound andouille sausage cut into disks (cut discs approximately 1/2 “ thick)
1 large onion chopped
1 green bell pepper chopped
4 ribs celery chopped
8 gloves garlic minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
32 ounces chicken stock, plus approximately 15 ounces additional stock to add throughout cooking time as stock evaporates.
3 bay leaves
1 smoked ham hock (4 slices uncooked bacon will work in a pinch)
Cooked white rice
Place the kidney beans in a large pot covered with 2 inches of water. Add 2 Tablespoons kosher salt.
Bring the beans to boil for 2 minutes then allow to sit covered for 1 hour or longer. Drain and rinse.
Meanwhile, in a large dutch oven, heat the oil and butter until shimmering. Add andouille sausage and cook until browned.
Add the onion, bell pepper, and celery to andouille sausage.
Season with salt and fresh ground pepper, stirring until vegetables have softened and are beginning to turn brown
Next, add garlic and cook about 45 seconds until fragrant.
Then, add in the rinsed and drained beans.
Add chicken stock and bay leaves.
Add ham hock or bacon.
Bring to boil and and then reduce to a bare simmer.
Cover the pot, leaving lid slightly ajar.
Cook for approximately 2 hours stirring occasionally until liquid has thickened and beans are tender.
Check and stir often. If the mixture starts to dry out, add more chicken stock.
Discard bacon and bay leaves before serving.
- You can allow the beans to soak overnight to speed up the prep process.
- Serve my red beans and rice over hot steamy rice with your favorite hot sauce or pepper sauce.
- I use Cajun Hollar Brand Andouille Sausage in my recipe.
- Prep Time: 30 minutes (plus 1 hour for beans to soak)
- Cook Time: 2 hours (preferably longer)
- Category: Dinner
- Cuisine: American
Keywords: Red Beans and Rice
And, when you try out my Red Beans and Rice Recipe, I would love for you to leave me a comment.
What other Cajun recipes have you tried? Drop me a comment below and let me know your favorites.
Looking for another unique Cajun dish? Try My Cajun Chicken Cakes with Remoulade Sauce. Your family will beg you for this dish at least once a week.
You have to try my stuffed meatloaf. It’s another comfort meal you will want to add to your weekly dinner menu.
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