Description
Authentic New Orleans-style Cajun red beans and rice made with andouille sausage, smoky bacon, tender red beans, and classic Holy Trinity vegetables. Creamy, rich, and full of Louisiana flavor.
Ingredients
1 pound dried red kidney beans
1/2 pound thick-cut bacon, diced
1 pound andouille or smoked sausage, sliced
1 1/2 cups diced onions (about 2 medium)
1 cup diced celery (2–3 stalks)
1 cup diced green bell pepper (1 large)
4 garlic cloves, minced
10 cups chicken stock
1/4–1/2 pound smoked ham, diced
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon black pepper (or to taste)
1/2 cup thinly sliced green onion shoots, divided
1/4 cup finely chopped fresh parsley, divided
3 bay leaves
Cajun seasoning to taste
Long grain white rice, for serving
Instructions
1. Sort and rinse beans. Soak in cold water for 12 hours or overnight. Drain and rinse before cooking.
2. Heat a large Dutch oven over medium heat. Cook bacon until crispy, 10–15 minutes. Remove and reserve.
3. Sear sliced sausage until browned on both sides, 5–10 minutes. Remove and set aside.
4. Add onions, celery, and bell pepper. Sauté until onions are translucent and beginning to caramelize, 8–10 minutes.
5. Add garlic and cook 1 minute more.
6. Return bacon and sausage to the pot. Add beans, chicken stock, ham, oregano, thyme, black pepper, half the parsley, and half the green onions.
7. Add bay leaves. Bring to a boil, then reduce to a simmer. Cook uncovered for about 2 hours, stirring occasionally.
8. Smash some beans against the pot sides to thicken, if desired.
9. Remove bay leaves. Add remaining parsley and green onions. Season with Cajun seasoning, salt, or pepper as needed.
10. Serve over cooked white rice. Garnish with green onions, parsley, hot sauce, or a splash of vinegar.
Notes
Do not salt until the end; the meats add plenty of salt.
If too salty, simmer a peeled potato in the pot to absorb excess salt.
Can substitute ham with a smoked ham hock.
Beans improve after sitting, so this makes a great make-ahead meal.
Leftovers keep 3–4 days and freeze up to 6 months.
Reheat with a splash of broth or water if thickened.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 626
- Sugar: 8
- Sodium: 1291
- Fat: 31
- Saturated Fat: 10
- Unsaturated Fat: 18
- Trans Fat: 0.04
- Carbohydrates: 52
- Fiber: 10
- Protein: 34
- Cholesterol: 75
Keywords: Cajun, Louisiana, New Orleans, red beans