This authentic Cajun red beans and rice recipe packs rich Louisiana flavor into every bite, using dried red beans, smoky sausage, and simple pantry spices (soak or no-soak both work here). I’ll walk you through creamy results from scratch, with advice on seasoning, cook time, and the best ways to store leftovers—just like locals do it.
PrintHow to Make Authentic Red Beans and Rice [Step-by-Step]
This authentic Cajun red beans and rice recipe packs rich Louisiana flavor into every bite, using dried red beans, smoky sausage, and simple pantry spices (soak or no-soak both work here). I’ll walk you through creamy results from scratch, with advice on seasoning, cook time, and the best ways to store leftovers—just like locals do it.
- Prep Time: 10 min
- Cook Time: 3 hgours
- Total Time: 0 hours
- Yield: 8 servings 1x
- Category: Dinner, Main
- Method: Slow Cooker
- Cuisine: Cajun
Ingredients
- 2 tbsp olive oil
- 12 oz andouille sausage
- 1 large green onion, diced
- 3 stalks celery, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 lb. dried red beans
- 8 cups water
- 2 tbsp Tony Chachere’s Creole Seasoning; add according to your taste
- Salt, if necessary
- green onion, for garnish
- cooked white rice, for serving
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Instructions
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Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage and brown for about 3 minutes.
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Add in the onion, celery, and green bell pepper and sauté until softened, about 3 minutes. Add in the garlic and cook 1 additional minute, until fragrant.
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Add in dried red beans, water, and Tony Chachere’s seasoning. Bring to a boil, cover, and reduce to a simmer.
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Simmer on low for 3 hours (*see note for pre-soaked time). Stirring occasionally. Checking and adjusting liquid if necessary. The beans should be soft enough to mash with a potato masher or fork.
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Toward the end of cooking, mash a small section of the beans (making sure to move the sausage out of the way) with a fork or potato masher (this gives it that signature creamy consistency). Stir.
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Add salt to taste. Taste and adjust seasoning, if necessary. If your beans still aren’t super soft, add 1/2-1 cup of water (if they are looking dry), cover, and continue cooking until the beans are to your liking.
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Serve with white rice and garnish with green onion. Enjoy!
Notes
Tips for the Best Red Beans and Rice:
- *Soak or No Soak: You can soak your red beans overnight to reduce cook time (1.5–2 hours), or skip the soak and simmer them low and slow (2.5–3 hours). Both methods work beautifully!
- How long to soak beans: Overnight (8–12 hours) is ideal. A quick soak method also works: boil 5 mins, rest 1 hour.
- Smash for Creaminess: To thicken your red beans naturally, mash about ¼ to ⅓ of the beans near the end of cooking. This gives that classic creamy New Orleans texture—no cornstarch needed.
- Use the “Holy Trinity”: Don’t skip the onion, celery, and bell pepper! This trio is essential for true Cajun flavor. (Yes, you can use Seasoning Blend instead.)
- Meat Options: Andouille sausage adds amazing flavor, but you can swap in smoked turkey, ham hock, or pork bones.
- Water Level: Keep an eye on the liquid while simmering. If the beans start to get too thick or stick to the pot, add more water as needed.
- Salt Matters: Always salt after the beans have softened. Salting too early can cause tough skins.
Serving Ideas:
- Serve over steamed white rice with green onions and Louisiana hot sauce
- Pair with cornbread or a simple side salad.
- Makes excellent leftovers—flavor improves overnight!
Storage & Reheating:
- Store in the fridge for up to 4 days in an airtight container
- Freeze for up to 3 months in individual portions
- Reheat gently on the stovetop or in the microwave, stirring halfway for even heating.
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