Cajun Beans and Rice with Sausage
A bold and hearty Louisiana classic, this dish blends red beans, smoked sausage, and seasoned rice for a flavorful, comforting meal steeped in tradition.
Ingredients
- 1 lb Red beans Soaked overnight or canned
- 12 oz sausage Sliced or substitute kielbasa
- 1 cup Onion Diced
- 1 cup Celery Diced
- 1 cup Bell pepper Diced green or mixed
- 2 cloves Garlic Minced
- 1 tsp Smoked paprika
- ½ tsp Cayenne pepper Adjust to taste
- 1 tsp Dried thyme
- 2 Bay leaves Whole
- 4 cups Chicken broth Low-sodium preferred
- 1.5 cups Long-grain white rice Cooked separately
- to taste Salt and pepper
- Optional Green onions Chopped for garnish
- Optional Hot sauce For serving
Instructions
- Soak and prep beans if using dry. Rinse, soak overnight, and drain before use.
- Sauté vegetables in a large pot with oil until soft (about 5 minutes).
- Add sausage and brown it for extra flavor.
- Stir in garlic and spices, cooking for 1 minute until fragrant.
- Add beans, bay leaves, and broth. Bring to a boil, then reduce heat and simmer for 2 hours, or until beans are tender.
- Cook rice separately during the final 30 minutes of simmering.
- Mash a few beans in the pot to thicken the sauce slightly.
- Adjust seasoning, remove bay leaves, and serve beans over rice.
- Garnish with chopped green onions or a splash of hot sauce, if desired.
Notes
- If you're short on time, canned beans can be used—just reduce simmering time to 30–40 minutes.
- For a smoky vegetarian version, use vegan sausage and vegetable broth.
- Make it ahead: The flavors deepen after a day in the fridge, making leftovers even better.