Red Beans and Rice
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So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and smoky andouille sausage.
I kind of have a thing for Louisiana.
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 mean, we just got back last week and I’m ready for another trip back!
But until then, I’ll be making the creamiest red beans and rice on the daily.
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?
CAN I SUBSTITUTE SOMETHING ELSE FOR THE ANDOUILLE SAUSAGE?
I recommend using spicy andouille sausage but you can substitute any smoked sausage to your liking.
HOW SPICY IS THIS?
The spice level can be made mild by using mild andouille sausage and omitting the hot sauce.
WHAT DO I SERVE THIS WITH?
You can serve this with buttermilk cornbread, biscuits, creamed corn, or zucchini fritters.
IS THIS FREEZER-FRIENDLY?
Yes! You can freeze the leftovers without the rice (or else they will get mushy) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked rice when serving.
Red Beans and Rice
Ingredients
- 1 cup basmati rice
- 1 tablespoon vegetable oil
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 1 medium sweet onion, diced
- 1 green bell pepper, diced
- 2 celery ribs, diced
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 ½ teaspoons Cajun seasoning, salt-free
- 3 (15-ounce) cans red beans, drained and rinsed
- 3 cups chicken stock
- 1 teaspoon hot sauce
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
- Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
- Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.
- Stir in red beans, chicken stock, hot sauce, bay leaf and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.
- Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
- Serve immediately, topped with rice and garnished with parsley, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Does anyone add a tablespoon of bacon grease to the pot? It adds so much flavor!
Wow! This is really great! Thank you!
I’ve made this no less than 10 times. Sometimes I follow the recipe exactly and other times I’m a little more generous with the veggies. It’s “Damn Delicious” every time, my family loves it, and just the small hit of Franks Red Hot sauce compliments the flavors beautifully.
Thank you for such a simple and nutritious recipe, it’s a favorite of ours.
It was a five star recipe! Never used canned beans before…it saved time and tasted perfect…will make this my main stay recipe for red beans and rice…I’ll double it next time
Perfect red beans and rice! We honeymooned in NOLA last year and I fell in love with this dish. It seemed to intimidating to try to make when I looked up other recipes but my husband is a fan of this site so I tried it out and dang it sent us right back to LA. Make this, you won’t be disappointed.
The best Red Beans and Rice I have ever made. So easy, so much flavor, so delicious!
The best Red Beans and Rice ever! My entire family enjoys this!!!!
I have just made it and it tast delicious! What you have to be careful about is a salt – chicken stock and sausage are salty, so don’t overdose it ;).
It’s very tasty and I will do it surely again!
Monday night dinner with my sons (a 20 year tradition). And what do we serve on Mondays? Red beans rice!
Really lovely recipe: quick and easy to make; all of the required ingredients but nothing else; used what’s on hand (red beans in cans) rather than hours of soaking dry beans for a really minimal benefit.
I love Cajun cooking, and would heartily recommend this if you want to get a solid red bean & rice as quickly and simply as possible.
been using this recipes for two years and it’s been a hit every since. i’ve chose a different meat but even with that variation it’s still comes out great. thank you so much
Been using this recipe for about 2 years now. I can only use about a 1/2 teaspoon of Cajun seasoning, because a member of my family can’t handle that much spice… lol. But its still good. I’ve shared this recipe with friends and family and they all love it as well.
made this yesterday and it was amazing
This was so delicious!! I did mash some of the beans up so it was creamier. My new favorite recipe.
This is so funny! I’ve heard of red beans & rice for a long, LONG time, but in my little mind I thought, “Okay, red beans & rice. You make rice and add red beans, right?” LOL! Thank you so much for the education! I discovered your recipe about two months ago and have made this every week since! I have made a few ajustments – even though I live in France, my supermarket doesn’t seem to have andouille sausage, so I’ve been using a smoked pork and garlic sausage. Since it isn’t as smokey as I’d like, I’ve added smoked lardon . . . after all, everything’s better with bacon, right? Last time I added my favorite condiment which, at least for me, brought it up another notch – Yotam Ottolenghi’s lemon paste. It just added a bit of brightness, which it does to everything I add it to and it is the easiest thing in the world to make. In any case, I’m in LOVE! Thank you so much! Now I’m going to go make some red beans & rice!
Your recipe sounds delicious. Speaking of beans, I just made my first french cassoulet with Camellia brand white beans and chicken thighs instead of duck confit. Was wonderful. Nothing like long, long simmered beans in a dish. Used salt pork and chicken broth. And some pork butt. I will have to look up
Yotam Ottolenghi’s lemon paste. Do you put that in many stews?
Jim D
I’ve made this about 10 times now. ALWAYS delicious. I use authentic smoked andouille from a smokehouse near me. The flavor is amazing.
About 5 seconds with an immersion blender makes them really creamy.
I’ve made this recipe about 4 times,I cut back on the Cajun spice and double everything else,and it is awesome! I just noticed that it says to rinse and drain the beans, oops I’ve never did that but have to use cornstarch slurry to thicken the sauce that’s probably why , and I’ve used a can or two of chili beans in sauce and it turns out great !
Made this for my card party and it was a hit! Will definitely be making this again. Just wonderful!
This was soooo yummy!! Will definitely make again. Thank you!!
This was delicious and easy! My family really enjoyed it!
Made this tonight for the first time – seriously so delicious! Just the right amount of heat. Served it with rice and cornbread – excited for leftovers tomorrow!
First time making red beans and rice and boy, oh boy… This won’t be the last time I make it. 5 stars
Made this for Fat Tuesday. My oh my it’s good!! Definitely a keeper. I’d eat this any day!
It looks just like yours!
Solid. Stepped up the seasoning and hot sauce, but definitely one of the better RB&R recipes.
Yeah, this is good! I used dried red beans, cooked with ham or a strip or two of bacon, instead of canned, and long grain white rice. Camellia brand red beans are the best.
Made this recipe & it was delicious
We decided it’s a keeper!
Just yummy!
Thank you
I’ve made it twice now. Looks nothing like pictures. It’s tasty but what am I doing wrong? Using Red kidney beans… my food and your pictures are wildly different.
It should, I just made it mine looks the same. Try red beans instead of kidney beans. I smash my red beans after its done , as it said you can, but doesn’t look like they did.
A few seconds with an immersion blender works very well
This was super delicious. Thank you!
This was so simple and delicious! Hubby approved!
I don’t think I’ve ever seen a recipe with so many 5 star ratings until now, and now I know why. This recipe made flat-out the best red beans & rice dish that I’ve ever eaten. Per helpful suggestions here, I used 2 cups of broth instead of 3, upped the hot sauce to 1 tbsp., the Cajun seasoning up to 2 tsps., and added the 1/2 cup of Goya red bean juice that I had strained from the beans before rinsing them. Thanks again, Chungah and team!
Thank you for this delicious recipe! It’s now on our regular rotation of meals! Filling and so easy to make!
This has become a staple at our house. It’s such a delicious meal and so much lower maintenance than some other read beans and rice dishes.
In the photo, is that cojita cheese on top? And how about stirring the rice into the finished bean dish?
It’s rice.
Does this freeze well?
Freezes very well
This is sooo good. I’ve made different recipes before, but this is the best one by far. I forgot to add the hot sauce, but I didn’t realize it, so it’s great without it. Thank you for such a delicious recipe!
This recipe is the best red beans and rice ever! It has the perfect amount of seasoning and I plan on making it again and again.
what type of sausages do you guys use?
Smoked andouille sausage as recommended here.
Making this right now. Awesome recipe! Have been making it at least once a month for a few months now. Boyfriend doesn’t like spicy so omitted hot sauce and used turkey kielbasa. Didn’t tell him that I added a little extra Cajun seasoning. My culinary skills aren’t very expert but this easy dinner makes me look like I know my way around a kitchen! Thank you for an uncomplicated recipe that is delicious!
Great flavors for a recipe that is fast and easy to prepare. This is a keeper!
You really did it !!!! Mmmm!!!
Easy, delicious, and brings me back to New Orleans vacations every time. This has definitely become a favourite, thank you for this recipe!
This is amazing. Fits the craving.i never thought I could make delicious red beans and rice first try. I made my own seasoning and used louisiana hot links!
This was soooooo good, even our children liked it. Thank you for a delicious and easy recipe.
This recipe is delicious, and I am not a Southerner. Try it, you’ll like it!
This was incredible!! Most red bean and rice recipies take hours but this came together relatively quickly and was packed with flavor!! Definitely adding it to the winter rotation!
This was delicious. I veganized the recipe by substituting vegetable broth and Beyond Meat brat sausages. So yummy!
Very delicious! Even better the next day and freezes great. I add a cornstarch slurry to it to make it thicker but otherwise, I follow the recipe exactly. A family favorite!
AMAZING recipe! Takes a lot of forethought to time everything correctly but worth the work. For example, you don’t really need to start cooking rice until the base recipe is ready to come to a boil. Otherwise the rice sits for like 30+min. Recipe itself is hearty, a little spicy, and very nutritious.
My family and I have this at least once a month or as often as twice a week! It’s amazing! When I cook this I make a triple batch plus 2 cans of black beans, use New Orleans seasoning in addition to the other seasonings and add an extra beef Kalbausa. I spelled it as close as possible. It’s absolutely wonderful! I make a triple batch and that leaves about 1 batch for left overs. It’s even better the next day!! Oh, I also thicken it a bit more with a corn starch white wash. Thank you for this! It’s going to be a passed down recipe!!
I’d eat it every week
I’m vegan so I used vegetable broth and instead of andouille sausage I used “Beyond Meat” brats. I love spicy but wasn’t sure how spicy it would be so I stuck exactly to the recipe. I would add more hot sauce and more cajun spice. I really liked it a lot!
This is one of my family’s favorite meals, and I make it about once a month! Love it! I always buy Goya brand beans and substituted pink beans when they were out of red, and they worked great. I use a locally made andouille sausage and the only think I do differently is cook the sausages on the grill and then slice them and throw them in to brown. I just think it’s easier to slice them once they are cooked and cooled down a bit. I also like to add fresh minced garlic. Fantastic and easy recipe!
I have made this several times and it is perfect each and every time. The only slight changes I have made is I increased the hot sauce to 1 Tbls.
I grew up in Louisiana and have eaten tons of RB&R, but haven’t been successful at making it the way I remember, until now. This recipe is it! The flavor and consistency are perfect. So delicious and comforting. My whole family loved it too. I can’t wait to make it again!
This recipe is strikingly similar to Millie Pearltree’s red beans, sausage, and rice recipe in the WW app for those of you who are counting points. Delicious and super easy to make, plus, not too much clean up after if you do it all in a dutch oven! It’s become a comfort food staple in our house; even my nine year old loves it!
I had never made red beans and rice before. Found this recipe a few months ago, made it and it was a hit. It’s what’s for dinner tonight too.
I made this tonight. I am sensitive to spice so I reduced the spicy seasonings. I also added diced red pepper and fresh corn because I enjoy them. This was extremely delicious and my fiancé was a big fan too. We are looking forward to leftovers tomorrow. Thanks!!
Made this version for the first time yesterday. Couldn’t find canned red beans that weren’t kidney beans here in the Bay Area, so we bought a bag of dried small, red beans. Used the quick soak method on the stovetop and then cooked the beans in the Instant Pot as I wasn’t sure the simmering phase would cook them enough. Used Slap Ya Mama original blend Cajun seasoning which contains salt and so omitted adding salt. No hot sauce added as the andouille we used had some heat in it. Even with some adjustments it turned out great.
I’ve made this recipe several times and it always turns out well. I use a 1 lb bag of little red beans from Walmart for $1,28, soaking overnight and then rinsing in a colander. Stores longer in the fridge and maintains its consistency. I prefer Ragin Cajun sausage and the same brand of Cajun spices. Don’t use hot sauce in the cooking as the spice blend does the trick. When serving, put the rice on one side of the bowl and the beans on the other.
Great recipe!
Amazing. I follow this recipe exactly and it comes out perfect every time. The ultimate comfort food!
This Red Beans & Rice recipe is the best thing I’ve made from Pinterest. I use smoked sausage and put a few shrimp in too.
This is my favorite recipe! Incredible!! Question: How long does this keep in the refrigerator? (Just the soup – I do not combine with rice until serving) Thank you!!
My family and I have this at least once a month or as often as twice a week! It’s amazing! When I cook this I make a triple batch plus 2 cans of black beans, use New Orleans seasoning in addition to the other seasonings and add an extra beef Kalbausa. I spelled it as close as possible. It’s absolutely wonderful! I make a triple batch and that leaves about 1 batch for left overs. It’s even better the next day!! Oh, I also thicken it a bit more with a corn starch white wash. Thank you for this! It’s going to be a passed down recipe!!
We make this a lot and love it! We make a vegan version by using vegetable stock and beyond sausage links (which I cut in slices) instead. So good!
So delicious! And it’s even better on the 2nd day! Will make again for sure
Made this for Fat Tuesday! Kids and the hubs loved it!!
Made this for dinner tonight… Fat Tuesday. Absolutely delicious! Didn’t change a thing!
Thank you
I just made this for fat tuesdsy.
I highly recomed this recioie its one of the best I ever used.
The only thing I change was draining the liquids before serving into a separate bowl.
I prefer mine a bit more less like soup.
And then added the separated liquid to my preference .
But thats just me
I would defiently recomed this recipe to everyone
So so good! Almost too spicy but that’s pretty adjustable. Serving the rice over the beans is the way to go!
I cook a lot and this is probably my favorite recipe of all time! So delicious! Making your sesame chicken bowls next- fingers crossed it’s near as good as this recipe. Thanks!
Says “serve immediately”, but it’s even better the next day.
You’re so right! Just like gumbo, always better the next day.
This was perfect. Good as if not better than red beans and rice that I have had in NOLA.
This was a hit, even with substitutions. We had two cans of black beans and a can of navy beans. We also used little smokies because that is all we had on hand. It was still awesome!
Fast become a family favorite, Easy to put together and wonderful flavors, We substitute the andouille sausage for a less spicy version for the kids, But I sneak one in every now and then to keep them on their toes!!
Very Good! Not hard at all to make and very delicious.
Please make this recipe. It’s amazing. So damn delicious.
This is one of our favorites!
Does anyone know how this recipe doubles?
My husband requested I cook this for his birthday for his whole family
You can easily double this recipe. I’ve been making red beans and rice (I’m from Louisiana) for decades. Like gumbo, it’s really better the next day so if you can, make it the day before you plan to serve it. It also freezes well.
Fantastic and comforting! Plant based so I subbed field roast chorizo (not traditional, but had a nice smoky flavor- worked better than I expected) and veggie broth. Next time I would add one more can of beans, but overall it was a huge hit!! I served with cornbread. Thanks for the great, simple recipe.
very very good and very easy to make. i can’t wait to eat my leftovers tomorrow! the only change i made was to use my homemade emeril’s cajun spice that contains salt. i just didn’t add any additional salt later. this is a fantastic recipe!
This turned out really good…since I am a Louisiana resident, I added a little more Cajun seasoning(Tony Chachere is the best] and used Conecuh sausage. And I used real beans soaking them over night. Add some crusty French bread and it
Hits the spot!!
oo, adding some crusty French bread sounds great!
This was the best recipe. My husband is from New Orleans and loved it. We’ve decided it’s a keeper recipe just like most of your recipes are.
This recipe is amazing! I’ve been sick and wanted an easy comfort food recipe. I’m not ready for spicy yet so I used Lil Smokies instead of andouille and replaced the hot sauce with apple cider vinegar. I added carrot to bump up the nutrition a bit and used cook in bag rice for the convenience. This is going into the meal rotation!! I can’t wait to try the spicier version.
This is indeed Damn Delicious!
I made this last night and, apparently, it was “BUSSIN”. My preteen boys and my husband loved it. I followed the recipe as is. Thanks for sharing!
I’ve made this recipe a few times now and intend to make it again this weekend. It is so simple and so delicious. We substituted beef sausage since we don’t eat pork. It was still really really good. I go to your site often to look for different recipes to cook. Thank you for sharing your delicious recipes!
This was banging I added shrimp to ours and it was probably the best dish I’ve made
It’s hard to find good sausage for this. I lived in Alabama most of my life and can’t find anything quite like “conecuh” sausage in Cali. I’m disappointed every time I make anything without it. But overall a good recipe. If you’re a good cook you can add/subtract whatever to make it to your taste.
@Mark! That is so funny. I’m from Alabama and I think Cali lacks A LOT of things.. one of the biggest reasons I think I gotta head back south.. but conecuh sausage is like no other!! Something you will only find in the south (Monroe sausage too -made in my home county.. though I like conecuh better haha). I used the chicken andouille sausage from trader joe’s. But seriously, nothing is like good southern food (which is hard to come by out West)!
Side note: conecuh on light bread … bombbbb!!
Omg Conecuh is the best!!! I also made this recipe it was very good. Family loved it!
I substituted cut up little smokies instead of andouille sausage. I included the juice the smokies were packaged in and it added the perfect smoky flavor like I remember Mother’s in New Orleans had when I first ate this dish. Also, it has salt so I didn’t add any extra. It turned out perfect. I made honey corn bread to go with it and my family absolutely loved it.
This was so good even my husband who is extremely picky loved it. Never thought I would find a decent recipe that wasn’t crazy salty. I had to make a few modifications due to what was available and not available at my store. Couldnt find cajun seasoning so I googled it and made my own and no andouille sausage but I found a cajun sausage so I used that. Love that there will be leftovers. After the meal my husband told me to go sit down and he will clean the kitchen that never happens.
I love Red Beans & Rice. This recipe was very simple and authentic to down south. I did have to add another can of beans, because I felt like there was less beans than other ingredients in the dish. I also added 1/2 tsp of liquid smoke. Otherwise, it was a very simple and delicious recipe.
Was absolutely delicious, and easy to fix. I like making my own home made chicken stock though from chicken thighs and adding some of the deboned chicken!
Turned out excellent with authentic flavors I remember from New Orleans visits. I omitted celery sine we don’t really like it and used diced tomatoes in place of paste and it turned put terrific! Thanks for posting! So easy and delicious
I followed your recipe as written and it was excellent—perfect comfort food for a 14*F winter day. But I’ll be making this year-round Thank you!
Great recipe overall, skipped the chicken broth and sausage (prefer no animal cruelty in our meals)
The dish was hearty and filling, my fam loved it!
Hey Edi R
Your comment is so unnecessary laden with judgment.
If you’re such a champion of animal rights maybe don’t visit this page at all. Obviously the contributors don’t share your views, by visiting this page you’re supporting them and thus supporting “animal cruelty”. Have some integrity and only support those that don’t promote “animal cruelty”
Fortunately your ancestors didn’t feel the same way or you wouldn’t be here.
I am in Mobile, Al. So I definitely understand what you are saying about the Sausages
You can always order the conecuh sausage. I’ve made the red beans and rice and no other recipe can compare to this with the conecuh sausage
Hey Edi, I think this meal would be pretty easy to veganize if you are open to substitutions.
I’m planning to make it tonight using some Field Roast sausage and vegetable stock (or Trader Joes has a “Chicken-Less Seasoning” that I use in place of bullion sometimes).
Just thought you might appreciate some substitution suggestions so you can enjoy this recipe as it’s written AND make it “cruelty-free.”
I’ve been wanting to try red beans and rice for awhile now. You’re recipe is quick, simple and delicious!
I made a few slight personal diversions to kick the heat up, but this is now a “go to” dish.
Yes but with lots of changes, since I merely consult recipes and make what fits my fridge leftovers. In this case: cooked red rice, two Turkey sausages, coined and browned in one Tbsp solidified bacon fat adding one half red onion, celery, red garlic, red kidney beans, water and one heaping tsp. chicken essence, a slosh of cider vinegar. I have no idea what Cajun seasoning is. I used sweet paprika, chili powder, bay leaf and cumin. I warmed up the rice, simmered the other ingredients, and poured them onto the rice. I was going to make corn bread but my program is on now. 🙂 Oh if I had any very dark chocolate I’d add a bit.
Lol
I was looking for something hearty and soul warming to make for my sick husband. He hasn’t had much of an appetite but he actually went for seconds of this! I used precooked andouille sausage, and I accidentally missed the step of taking the sausage out so it got sautéed with the veggies and still came out fine! I did add one carrot to the recipe just to use up my veggies already on hand. For the Cajun seasoning, I actually had the hardest time finding it in the store. I ended up getting Tony’s no salt seasoning from the spice section, but later on when I passed by seafood I noticed a whole end shelf of cajun/misc seasoning. Will definitely be putting this on our list to make again. I’d probably double the rice for next time because I seem to have more beans than rice leftover.
I made this recipe for 8 people along with 4lbs blackend fish and some green beans, twenty minutes later it was gone. I was very disappointed, no left overs. It was a total hit! Thank you
That’s so funny, that is my exact menu
I made this without the sausage because I wasn’t feeling meat (not to mention we didn’t have it on hand) and ended up having to substitute a can of chickpeas in for 1/3 of the beans since we were also running low on kidney beans. Even with the modifications this recipe was amazing and absolutely hit the spot!!
I’ve made this recipe several times. My tips:
1) don’t be afraid to use a bit more onion than it calls for, a bit coursely chopped they soak up the flavor really well, but I wouldn’t go over 1.5 onions total
2) even if you don’t like spicy food, add the hotsauce. Instead just skimp on the cajun seasoning, the vinegar in the sauce really helps break things down
3) Add the parsely during cooking, in my opinion it isn’t good raw on the finished bowl.
Good luck this stuff is delicious.
I used dried beans (soaked and cooked ahead of time) instead of canned and added small diced carrot. Made the rest as written. Very good!
A hug around my belly, yum!!
I am absolutely completely blown away by this recipe it is the most authentic red beans and rice I’ve ever had aside from when I was at Mardi Gras three different times as a much younger person I was super excited when I read the reviews and saw that everybody else felt the same way and I can concur now that I do as well. I only changed a few things to my own liking like adding a little bit of carrot for some more vegetables in the beans and I also used dried red beans which I soaked overnight the only other difference and without going back to the recipe I’m not sure it is different was I used 3 cups of chicken stock others had mentioned using only 2 At the end I took a 2 cup portion out of the pot and blended it in my food processor and added it back in just like everyone else said it made it nice and creamy I’m so glad I found this recipe right away and I will never look back I also made my own Cajun seasoning which I believe I found through this recipe….
This is now our go to…and my husband is from Louisiana. I use my instant pot and saute the veg and sausage first, then dump everything else in (Dried beans), hit the bean setting, add 5 minutes and that is it. When it is finished, I add some Wondra flour and put back on saute, stirring constantly until it thickens up some. It also works well in a crock pot as well.
Absolutely, positively delicious
I’ve been craving some good red beans and rice lately, so I settled on this recipe. Let me just say, DAMN they are DELICIOUS!!! I simmered about 15 minutes longer and added more hot sauce, just because that’s how I like mine. Totally recommend this recipe, definitely a keeper!
Made this delish recipe last night and I was not disappointed. I did follow the recommendations of other reviewers and only used 2 cups of chicken stock 3 would have been too much. This will for sure be apart of my family’s regular dinner rotation.
It taste great and I like the consistency. This is a keeper.
This recipe was absolutely delicious! My family demanded that I be sure to keep this recipe!
Second time making this meal for the family! I have to omit the hot sauce due to whimpey taste buds but this recipe is simple and absolutely incredible! The best comfort food and I will happily make this a pantry staple meal.
Fantastic recipe! I add carrots to boost the nutritional value just a bit further. I highly recommend!
Winner, winner, Cajun dinner! I’m from SE Texas near the Louisiana border, basically in Cajun country. This is pretty legit red beans n’ rice! Have made it many times. I always amp it up with more hot sauce after I dish it out.
Awesome dish! So simple and absolutely delish.
This was so bomb, I used Cajun andouille chicken sausage. It was the right amount of spice. I’m definitely keeping this in rotation!
As usual, your recipe was damn delicious. Unfortunately, only had 2 cans of beans. Definitely needs 3.
Tweaks 1) 2 cups of stock 2) considerably more tomato paste 3) some chopped sun-dried tomatoes 4) celery salt in addition to celery 4) touch of cinnamon 5) Fennel seeds 6) 4 strips chopped bacon 7) dollop of sour cream 8) didn’t have andouille sausage (should use next time) so I used 1/2 spicy italian & 1/2 mild ground sausage 9) red pepper flakes 10) Cholula hot sauce.
Definitely puree 2-cups (not 1) of mixture to make creamier. Fresh chopped parsley really finishes it off.
This is a real winner. It’s going to get as leftovers as flavors meld.
Excellent! Made just as written with the exception of cooking 1lb of dried red beans in my instant pot and using those. Used the full 3 cups of stock as well – 2 cups as mentioned by others would have been far too little. Perhaps cooking vessel plays a large role in that – I used a large cast iron dutch oven and it maintained a healthy simmer the entire time. Thickened up beautifully.
Isn’t it against the law in the South to make Red Beans & Rice on any day but Monday? haha I’m gonna wait till Monday just to be on the safe side!
I made this last Sunday (I know, it’s traditionally a Monday dish, but it was rainy and cool so a good day for cooking) based on ingredients I could find in the Philippines: red kidney beans, Hungarian sausage instead of andouille, mild Spanish peppers instead of green bell, some Knorr liquid seasoning instead of celery (it has a strong celery flavor, and McCormick Grill Mates Cajun marinade mix powder. I added thyme, cayenne and Spanish paprika. You do what you gotta do. I made a big batch so I used double everything and then some. It came out pretty good flavor-wise but the texture of the kidney beans is too chewy. I managed to mash some of them up against the side of the pot for thickening, at least. I’ll be eating the last of the leftovers tonight.
Are red beans the same as kidney beans?
Jay, you should add your recipe to a blog. It looks to me like it is a different recipe.
I was born in South Louisiana so red beans & rice is a staple in our weekly menu. Good for you for browning the sausage first! Adds really good flavor and not a step to skip. I never thought of using canned red beans but that’s a good shortcut. My only question is the tomato paste – but I might try that as an extra layer of flavor. Now add some cornbread and put some Tabasco on the table when you serve it and you could be an Honorary Cajun!
Easy & delicious! I followed the recommendations of others and only used 2 cups of stock, came out perfect
Excellent recipe! We loved all the flavors. Like several other reviewers, I only used 2 cups chicken stock and it was perfect.
I used dried red beans, not kidney beans, and I cooked them a day ahead of time in my crockpot.
I wanted to make your Buttermilk Cornbread recipe to go with the red beans and rice, but I forgot to buy cornmeal; it would have been so good. Next time though.
Thanks for another excellent recipe.
I made this last night and it was terrific. I’ve never had red beans and rice before so I am only guessing on how it should taste. I like it a little bit spicier so add more hot sauce if you do too. This seems like a dish that will be even better the next day when the flavors can meld even more.
I made this today for the first time and it came out delicious! I followed the recipe with the exception of cups of chicken stock, I only used 2 as some others suggested and I’m glad I did, 3 works too but to reduce, you’d have to simmer a lot longer. Flavor, consistency were all there, I would definitely make this again.
I also only used 2 cups of chicken broth. The reason I did that was because my Dutch oven was too small and the next size up was too big so I went for 2 cups and I realized I wouldn’t have needed a 3rd! Other than that I kept the recipe just the same. Oh! Well, I did use regular Tony’s .. didn’t have salt free so I used low sodium chicken broth and that balanced out nicely.
This recipe is really great!
The only change I made was to brown 4 boneless, skinless chicken thighs that I cut into bite-sized chunks rubbed in cajun seasoning and toss them in along with the sausage.
Otherwise, I followed the recipe exactly and it was wonderful.
The chicken came out shockingly tender, too!
I’ve cooked red beans and rice for years. This the best recipe I’ve tried. Ever.
Good tucker, mate!
I made the red beans and rice dish last night (I added some shredded chicken) excellent recipe!
Thanks for posting haven’t tried this but it even sounds damn delicious I diffidently will be cooking this!!!
Damn Delicious is absolutely the best way to describe this dish!! instead of the sausage it says to use I substituted it with cracked black pepper beef smoked sausage by hillshire farm. This dish was
a HIT in my household!
This is WONDERFUL! My family wants me to make it all the time! I make my own Cajun seasoning, but other than that, I stick to the recipe.
Your recipe is delicious but everyone knows you really need to do the dry Camila Beans
Minnette,
I have those beans in my pantry. Did you use them, and if so, the entire 1 pound bag, and at what stage of cooking?
Thank you kindly,
Allison
True to its name, this dish is “Damn Delicious!” I thought for sure we would have leftovers for a couple of days, but it was all gone on day one. This will definitely make it into our regular meal rotation. Thanks for sharing this awesomeness!
This recipe was easy, and the flavors were wonderful. But I followed it exactly and found it too soupy for my taste – not creamy at all. Next time I’ll try reducing the broth by at least a cup, and pureeing a cup or so of the cooked beans in a food processor, rather than mashing them against the side of the pot, which didn’t thicken it at all. Otherwise, it’s very flavorful.
Absolutely delish!!
Being southern I did however saute some bacon in the Dutch oven to get my oil needed and added even more flavor.. thanks so much for sharing!!
I highly recommend two or three tablespoons of butter for the sautéing.
I’m going to use the recipe but I’m going to use dried red beans.
Thank you for your recipe
You have done it again!
SO amazing and easy yet delicious!
Thank you!
Thank you. I’m from Louisiana but I live in cali now. This made my day!
5/5
Makes a delicious red beans and rice that is comparable to my mother in laws. And she lived in NOLA her whole life. Don’t tell her I rated this recipe that highly though, haha.
This is my go-to red beans and rice recipe. Everyone loves it b/c it is SO good! Its one of only 2 recipes that my extremely picky 13 yr old son actively requests. My only caution is to know the heat/salt/flavor of your Cajun seasoning and keep it in mind as all brands have different levels.
I’ll fix next Monday. I’ve wanting some red beans and rice. I looks so good
Absolutly the best red beans and rice I’ve ever tasted! Thanks for the recipe!
Really wonderful recipe that lives up to its description. This will become my go to red beans and rice recipe.
So good! Everyone in the family loved it! I will be making it again soon 🙂
I’ve been looking for a delicious red beans and rice recipe for a long time and I finally found it! I followed the recipe exactly except I made my own Cajun seasoning mix and I used dry red beans that I soaked overnight. Loveee❤️
This is delicious! One of my favorite go to comfort dishes! Vey easy recipe. I omit the salt because there is enough in the sausage already. As I write this I am again making this dish. I have made and served this to friends who have been to New Orleans. They say this is the real deal folks!
This is sooooooo good and sooooo easy! This recipe is constant rotation! Thanks so much 🙂
Wow! I was craving red beans and rice after having some from Popeyes the other day. I have a go to recipe for authentic red beans and rice made with dry beans and it’s delicious but I didn’t have time to do the dry bean method. I searched for a quick red beans and rice recipe and when I saw Damn Delicious I instantly clicked the link. I have made SO many of your recipes and like your name they are always DAMN DELICIOUS! Well, yet again, these beans, like many recipes before them, did not disappoint! They are soft and creamy and taste like I cooked them all day long. They are every bit as good as my dry beans but oh so much quicker and easier! Thank you for yet another amazing recipe!
I made this a couple of days ago and It was quite good, I was expecting it to be a bit off compared to some “more involved” recipes, but this is very authentic and quite easy to make; it also reheat very well.
I did add a little extra broth and let it simmer a bit longer and it thickened up nicely, smaahwd about half the beans and it was perfect. With spicy Anidoulle sausage it had just the right amount of heat without losing flavor. Everything in the recipe is spot on.
I will 100% be making this again
I’ve made this recipe several times and everyone in my house loves it! Its very easy to make. One minor substitute is I swapped the andouille sausage for kielbasa. Love it!
Made this last night! It was great! Not too spicy, not too juicy. Added okra and it was perfect with out becoming dry with the extra addition! Definitely a keeper! Thanks for sharing!!
So I used a mix of white and brown rice and black beans instead of red (which is a big change obvi) and used a sausage other than anidoulle. Didnt thicken as much after 30 minutes of simmering but some cornstarch cured that. Still very delicious. Will make again. Maybe even with actual red beans 😉
This sounds delicious and I plan on making it this weekend. Can it be made in a crock pot?
Could you use wild rice?
Have not made yet.
Hubby loved this from the first bite and has requested it quite frequently. I am now in the process of making it for dinner tonight. Since no particular Cajun seasoning was mentioned, I wanted to let readers know that I use “Prudhomme’s Blackened Redfish Magic” which is a Cajun/Creole mix.
This was really good and really easy! I omitted the peppers because we don’t like them but other than that I followed the recipe exactly. I would totally make this again. 5 stars for the fact that everyone liked it, it was quick and easy, and inexpensive. I served it with a side of coleslaw.
This is in our regular rotation. Loved by adults and kids alike! We serve with jasmine rice and sweet cornbread. Thanks for another stellar go-to recipe!
Excellent recipe. The only thing I did different is we added some crawfish tails. Great flavor and very filling. We will definitely try this again.
Excellent!
Red beans. As in kidney beans?
No they are literally called red beans but, I only had one can red beans so I added a dark kidney and light kidney bean can in addition and it turned out delicious
This was soooo good. I can’t wait to make it again for a potluck
So simple and so good. Me and my wife are trying new recipes almost every week and this will for sure stay as one of our go to recipes, It is kind of addictive and you will just crave for more after each spoon you taste. We did not have hot sauce so we added habanero sauce instead, which probably made it spicier than what it calls for, but that was just perfect for us since we like it spicy.
By red beans do you mean kidney beans?
You can use kidney, but they are drier than red beans. Red beans will be a creamier consistency. I sometimes have to go to the refried bean area and buy the Goya brand if they dont have regular red beans with the other beans.
I made this for dinner last night and we all loved it. My husband said he would definitely like to have this again and often. I didn’t have a fresh bell pepper so I used a frozen three pepper mix (red, yellow & green). I only had one can of red beans in the pantry so I made “three beans and rice”, using a can each of red, black and pinto beans. I used Tony’s creole seasoning and used half a teaspoon with the rice as it cooked and one teaspoon with the beans and sauce. I also only added two cups of the stock (as another review suggested) but ended up wishing I hadn’t as it definitely wasn’t quite saucy enough. And I thought three cans of beans was plenty. I will be adding this to my regular rotation. I’m going to try adding shrimp along with the andouille sausage next time. Thank you for this wonderful recipe!
Maybe you can have it “on the daily”.
I’ve made this four times. So hearty, easy and delicious.
Perfect just as it is. Mashed some of the beans as instructed and it thickened up nicely. I used Louisiana Hot Sauce and Tony Chachere’s Creole seasoning.
Tasted great. A bit soupy. I would cut the stock amount down to 2 cups. Also, needs another can of red beans, in my opinion.
This is a staple recipe in our household. My husband and children love it, picky eaters and all!
If it’s soupy you should try mashing up the beans. It thickens up nicely and I’ve made this recipe as is each and every time I’ve made it. It’s perfect *chefs kiss*
Loved this recipe! Hubby raved:) we like spicy so added a wee more hot sauce and Cajun. Delicious!
We love the recipe. We often substitute the sausage with shrimp….or reduce the amount of sausage and have it with sausage and shrimp…. mmmmm good!
My husband and I loved ❤️ this recipe! I used Polska Kielbasa, a carton of low sodium chicken broth and 2 cups of dry rice. I let is simmer covered and then mixed in all the rice. It was damn delicious!
I also used 4 cans of beans.
This is fabulous. I made it for the first time, exactly as written. We loved it. Spicy, but no too spicy. It was easy to make and only used a few ingredients.
I can’t get red beans at the store I’m shopping at right now, what bean could I substitute?
Wow, this IS damn delicious. I wish I had doubled the recipe for leftovers today. I used Eden brand small red beans and Aidell’s andouille sausage with fantastic results – High fives from our mardi gras table of 6. (Sarah – I bet it would be yummy with navy beans too).
Pintos are a decent substitute.
Oh my gosh this was sooo good! It’s 10 degrees outside and this meal totally hit the spot. I left out the hot sauce because I want to give some to my mom (and she can’t eat really spicy food) – but it was plenty spicy from the andouille sausage. I will definitely be making this again.
This is was absolutely delicous. We substituted a few items that we had on hand. We used jalapeno jack cheese sausages that are wonderful on their own. I used whole red beans that I had soakerd and cooked two days earlier. I also used brown rice that I also had cooked two days earlier making it a resistant starch. I didn’t have celery or green bell peppers on hand so they were ommitted. Then, to add additional heat and flavor we aded two tablespoons of Trappeys red pepper sauce and about a tablespoon or more of tabasco. My husband and I couldn’t resist going back for seconeds. Thanks for a great recipe!
made according to recipe, added 1 tsp cumin and used smoked turkey sausage. first time ever made this, and give 5 stars for this recipe. my husband loved it also. going in my recipe book. thanks for sharing it.
Making this tonight with Cajun sausage from this year’s deer hunt.
I love this recipe! I make it vegan by using vegetable broth and Tofurkey brand vegan Andouille sausage, adding a bit more cajun seasoning and keeping everything else the same, and it’s a hit in my house!
Wooowwww!! This was so delicious! Made for the superbowl tonight! Very simple to put together and followed directions except a little longer simmer at the end to thicken a bit more. The chicken andouille sausage I used had alot of sodium so no added salt was necessary for our taste. Winner!! Will make again for sure!
Absolutely awesome! We added 2 beef kelbosa, 2 cans of chicken broth 1 cup of water and 1 1/2 tsp HAM boilon! It was great! The ham flavor added a nice added flavor!
Can’t thank you enough for this recipe. Made exactly as stated. This was “damn delicious”! Have made this many times over. If you don’t try it, your missing out! Now, if you could perfect a quick French Cassoulet recipe, I would deeply appreciate it!
Love your recipes and your is one of the few websites I visit again and again. Thank you!
Chungah, I have been addicted to your website for a while now and recommend it to all I know (most recently my 23 year old niece who is starting to cook)! How is it that you are not on the Food Network yet? Your meals are super delicious, always fresh, easy to follow, beautifully photographed, etc. You are the full package! Thanks so much!
Tried this recipe with spicy Italian sausage and it turned out awesome! I’m always looking for ways to incorporate more protein and fiber and this fits the bill!
Thanks!
What kind of beans should I use if I don’t care for kidney?
Question for any/all: Because I like to use dried beans but also the Instapot,how would you convert timing/liquid for this recipe to be done in the IP?
There is an instapot version of this recipe on her blog
This looks so amazing and I’m eager to try it! My family is unfortunately a non-spice family. Any tips on what ingredients I could use to keep it mild?
Make your own Cajun seasoning and leave out the cayenne. Just paprika, garlic powder, thyme, pepper, oregano and onion powder.
I have made this, on numerous occasions. It’s always, damn delicious, and almost perfect on consistency. I haven’t been able to tear myself away from this website. This is my go to website for most of my meals. Once this is removed from heat, and set aside. The consistency changes, and makes it more hearty. The rice absorbs the juices and it makes for a great meal on a cold day. This. Is. Delicious.
This was Amazing!!! My store had no Cajun seasonings so I made my own. First time making this and will now be a staple in my house I added ham shanks to mine and let it simmer for more than an hour. Comfort food at its finest. Mahalo for sharing this recipe.
Very well described and I loved it..Thank-you!
This is the second time I’ve prepared this dish and it’s so delicious. I added a 1/2 tsp more of cajun this time. This recipe will be part of our rotation collection of delicious recipes.
Great recipe, I simmered it longer and the flavor was wonderful
Delicious made a few adjustments due to what was in our pantry used corn and ranch style beans. Cavendars seasoning and chili paste instead. Loads of flavors!
Great recipe! I used kidney beans and thanks to the reviews below, cooked it for double the amount of time. It wasn’t too soupy or tomato-y, like some of the reviews. There was enough for 3 of us and then some leftovers. I had it with homemade cornbread and a salad, with Franks Red Hot on the side.
If your red beans are too “soupy” then you did it wrong. Mash some of the beans in the pot (as you’re supposed to) after the stated cook time. Typically takes about 15 min. Do this while simmering. Come on y’all, figure it out
As written this tastes like tomato sauce with andouille. I’ll skip the tomato paste next time
Ummm um good
This is my go-to red beans and rice recipe! Finally decided to review it.
I make the recipe as written usually (with the exception that I make the basmati rice in my instant pot). Sometimes I add in natural chopped ham with the anduoille sausage. Sometimes I use my homemade chicken stock instead of store bought.
Usually serve it with a crisp romaine salad and healthy ranch dressing and either sweet potato biscuits or sweet potato bread.
I’m from the south and absolutely love these flavors. Definitely try this one out– trust me! Thank you for this recipe!
If I could give this an extra star I would! I used to stop at a place in Lake Charles, LA on my way home to TX for lunch and I’d almost always get their red beans and rice. Unfortunately the last hurricane that went through there wiped out their building and they haven’t been able to open back up yet. This recipe was almost a copy cat of that! I skipped the celery (because I honestly forgot it at the store). And let it simmer for a while, other than that followed the recipe and am so very pleased!
I made this for my family a few nights ago and everybody LOVED it, even my picky 3 year old. It’s so flavorful…I simmered it for 20 mins longer to thicken up the sauce. One star docked because the consistency would have been too soupy for my preference without the extra simmer time.
Perfect recipe!
This was soooo delicious!! My 9 year old doesn’t like anything, and he ate this up!! I didn’t add celery and used only turkey kielbasa for the meat. Thank you for this recipe!! I’m making it for the second time tonight.
this is fantastic! as a midwestern man with a very southern boyfriend and i’m so thankful you published this. thanks for helping me make something comforting for someone i love so much. have a great day miss chungah!
Ok made this for Christmas. It is so damn good. The only thing I changed was I let it simmer a lot longer…it is so freaking good. This site has been teaching me how to cook the last two years
My finicky family absolutely loved it…as did I. We are making it for our family Christmas dinner!
This recipe is a hit! So yummy and frequently requested! I’ve even tried it with hot links once and it was just as good. Love this recipe! I’ll be making it again for Christmas 😉
First time making it…. but certainly not the last time. My husband raved about it. Since there were just the two of us, I halved the rice, but instead of cooking the rice in water, I cooked it in the sauce itself. ONE POT! Winner, winner.
This recipe is a keeper, for sure.
Did you add any extra liquid? And I’m assuming you added the rice in when you put the chicken stock in? I love the idea of being able to cook the rice right in with it. I have young children (twin 2 year olds!!) so anything to make dinner easier!
I made this dish last night and it was delicious. I don’t normally review recipes, but this was exceptional! My family really enjoyed it too and it’s a recipe we’ll repeat. Thank you for posting it.
sounds good,i usually use dry beans.Since it takes a couple of hours to cook,i will try this recipe.What are cujun spices?What do you use?
Cajon Seasoning is a mixture of herbs and spices that you likely already have in your kitchen and can easily make yourself in no time. I like this recipe personally and I just make 1/3 of the recipe and it still makes loads (I store the leftover amount in an airtight container to use later.) Hope it’s ok to post this??!
https://www.gimmesomeoven.com/cajun-seasoning/
Julie
How do i half the recipe for 3 ppl?
how do I make 5/32s of recipe for 2/3rds of a elephant…asking for a friend.
Best Red Beans & Rice recipe I have ever tried by far!
It’s a keeper–adding to our go-to recipes–delicious.
I have never had or made red beans & rice, but this sounds so good I really want to make it! Just wondered – are red beans kidney beans? Thank you! Can’t wait to try.
You can make them with kidney beans, which are red, but red beans are called red beans. You can find them at the market in cans and they will be called red beans. They are smaller than kidney beans and I think that their skins are more tender than that of kidney beans.
https://difference.guru/difference-between-red-beans-and-kidney-beans/
They are different, but if you want closer to Louisiana style, use dry kidney beans and soak them in water overnight. This recipie looks good, but I wouldn’t call it Louisiana style. It’s too soupy.
Delicious red beans and rice! I cooked it much longer and still could have cooked it more but next time I’ll double cooking time and make twice as much!!
I’ve been trying to expand my cooking by trying something new each week and this was a great addition! Great flavors and it was perfect for a rainy windy day.
Loved this ❤ thanks for sharing!
so good! sometimes I get super fixated on a dinner idea and last night it was red beans and rice ( even though i’ve never had it). As a Canadian the only subs I had to do were for the andouille sausage, instead I used a nice high quality smoked sausage im sure it is far from the same but it worked! My husband and I had multiple bowls- total comfort food.
SO DANG GOOD! This dish is quick, easy and incredibly flavorful.
10/25/2020: the was amazing, I used pinto beans that my wife had cooked and found a homemade cajun seasoning that I tried so dang good, thank you for sharing.
My husband and I have made this recipe several times and absolutely love it!
Every time I start making it my hubby takes over!
This was awesome, followed recipe exactly with a little extra Cajun seasoning and a little extra hot sauce. Both my husband and I thought it was missing some depth of flavor so I added a dash of Worcestershire and a tsp of sugar…made it just right!
Thank you, everything was delicious!
Love this recipe. I’m not cajun, so not a great judge, but it’s good for me! I don’t add hot sauce, but a little less than a quarter teaspoon of cayenne pepper. Cook dried beans in the instant pot.
I followed the recipe to a T, except I added my cajun seasoning to the pot after the liquid went in and I didn’t have a bay leaf (I never use them). It was delicious! I can not go back to Zatarains in the box again. This will be a regular meal in my house.
Can this go in this be put in the instant pot.
Delicious! Thanks so much for sharing. I ended up making my own cajun seasoning with other spices I had around.
Awesome recipe!
Been searching for a recipe for red beans and rice that comes close to the real thing from Louisiana and this is it! Delicious, delicious, delicious!! My SO and myself enjoyed it for DAYS! Thank you!!
Absolutely delicious! I added onion powder, garlic powder, no salt seasoning and creole seasoning in lieu of Cajun seasoning.
Made this for dinner at it was so delicious.
My husband raved about it and even had the leftovers for lunch the next day. Will definitely make this again.
This was so good, my husband thought I had used my usual recipe that takes hours! I prepared exactly as written, except it used 2 cans of beans because that’s all I had. ( I did let it simmer longer, only because I was waiting on him to get home.)
Easy and delicious. Used regular pre-cooked smoked sausage and white rice.
I made this last night with rave reviews. We pretty much followed the recipe to a T. Instead of andouille sausage we used conecuh sausage, a local brand of smoked sausage. It was really good! I doubled the recipe and fed 8 people with a good amount of leftovers remaining. One bowl is extremely filling with rice and cornbread soaked in. I would highly recommend this recipe.
Conecuh is so much better than andouille!!
I had to cook this on the fly tonight. I always just use a box mix for my red beans and rice. Imagine my dismay tonight when I went to the pantry and I had no box of RB&R!
Oh, by the way, my sausage was already cooking!
I found this recipe and my husband has declared that I should stop the box!
I did not have a bay leaf, so I threw in some Oregano. I also just threw in some Minute Rice at the end because I am lazy! I do think next time I will use beef broth instead of chicken, but it was still delish.
I highly recommend!
Absolutely delicious. Do not alter it. The andouille beans in my area are from Dibrova and is fantastic for this recipe. A family favorite and now Expanding into the neighborhood for Cajun / New Orleans block dinner
So easy! So delicious! I will make this again and again!
Made this for dinner one night and WOW! So good! Excellent flavor and the tip of mashing up 1 cup of beans was great!
I’ve made this recipe on four separate occasions over the course of several months, and it has drawn rave reviews every time. I like to add a little more kick than the recipe calls for by adding a teaspoon of cayenne, smoky paprika and a squirt of lemon juice. So easy to make and so yummy. This coming from a guy who loves cajun and creole food!
Over the course of the summer, I made this on four separate occasions. It drew rave reviews every time. I like to add a little more kick then the recipe calls for by adding a teaspoon of cayenne, smoky paprika and a squirt of lemon juice. So easy to make and so yummy. This coming from a guy who loves cajun and creole food!
I am not one to normally leave reviews…good or bad, but I just had to tell you how much we enjoyed this recipe! I made this for my family tonight, and I made it according to the recipe exactly, and it left us full and looking forward to leftovers for tomorrow before our bellies have even had the chance to digest! It is soooo good! Hands down the best Red Beans and Rice recipe i have tried yet! Thank you for sharing…we will absolutely be making this again, probably real soon, lol!
Oh love this recipe. I had to modify just a little because there were a couple of spices I didn’t have ( onion salt or jasmine rice). I skipped the onion salt and used brown long grain rice. My daughter and I were working on genealogy. My grandmother and mother in law are both from the southern states. In honor of them!
Just a thought. My friend is a chef in an upscale restaurant in Minneapolis. He has mad this recipe and his tip is to use a potato masher or other kitchen “tool” to mash about 13 of the beans, after they have cooked long enough to soften. Doing this thickens the dish to a more stew-like consistency and gives it a velvety texture.
This is a great red beans and rice recipe. I use kielbasa instead of andouille because my wife can’t do hot but it’s still really good
Shared it with a Louisana native and she loveddddd it as well as my young college child. It’s a winner!
This was amazing. So easy to make and tasted delicious!!
I don’t usually write reviews but because we ALL thought this recipe was AH-mazing, I had to leave a comment and say that this has been our favorite pandemic new recipe. I used Ragin’ Cajun andouille sausage and Tony Cachere’s seasoning. Wouldn’t change a thing. Delicious!
Amazingly easy recipe!! Turned it perfect. I wanted something fresh and home made, not Zataranz out of a box. It hit the spot!!
A mini can of spicy V-8 substituted for part of the chicken stock gives this outstanding dish just the right amount of heat
Amazing!!! Can’t stop eating. This recipe is quick and delicious. Thanks for making a new family dinner favorite!
I do declare, this was one of the best things I’ve ever eaten! I made this last night and my husband and I couldn’t stop saying how delicious it was. I made the recipe as written (but used dried small red beans) and the Cajun seasoning I used was a recipe from “Oh She Glow”s (her 10-spice recipe). Thank you for sharing this brilliant recipe, I will definitely make it again!
AMAZING!!! Made it as written—except I used avocado oil as I was out of EVOO! YUM!
Loved this! Easy and so flavorful. Thanks for sharing!
We really liked this quick and tasty recipe. Forgive me, instead of red beans I used leftover small white beans I’d cooked up the day before. To me, beans have different textures, but color doesn’t really matter. I also used some jalapeño and cheddar smoked sausage, but otherwise followed the recipe. Gosh it was good. Our rice servings were too generous, so next time I will use less rice per bowl. Definitely making this again!
As a guy from New Orleans, who never learned how to cook, (I know, but my ex did all the cooking), this has been a godsend for me. I’ve fixed it as written, and I’ve also cooked the dry beans myself. Frankly, there isn’t much difference, that I can tell.
I’ve used commercial chicken stock in the box, and I’ve now gone to using chicken boullion cubes, and, once again, I find no difference. I omit the salt from the recipe, allowing those to add their own (I add none). Louisiana Fish Fry cajun seasoning, and Crystal hot sauce, are my go-to’s from home…
As I’m living in Wisconsin currently, these Midwesterners absolutely LOVE this recipe…as do I…..
I’m bringing it to a dinner party in a couple of days, by request…again……
This is spot on. I used Creole seasoning instead of Cajun, it was spectacular still. Also, Zatarains has their own sausage out, I bougth that and it was perfect. Now I need to get into a food coma. Thank you for the recipe!
Found this recipe from Google and I LOVED it as does my wife. I also subbed smoked sausage for the meat didn’t have the celery, used Tony Chachere’s Carole seasoning and it turned out fantastic!
Delicious! I used the cajun style andoulli sausage and didn’t have parsley or basmati rice. I used brown rice. I’ll use this recipe from now on and will buy basmati rice because I like the texture.
Another rice that’s good is Jasmine if you cannot fine Basmati
I’ve been looking for a red bean recipe that would come close to how my mother made it and this is the closest I’ve found. It’s delicious. I used Spanich Chorizo instead of the andouille sausage and left out the hot sauce.
Made this tonight! Added a little rice to thicken it a bit! Will definitely make again!!
Outstanding. Added some anco chile while simmering. Will definitely make this again. Was even better the second day.
I made this tonight and it was SO GOOD! I found this recipe after a google search; I’ve been craving red beans and rice, and was not wanting to go for the boxed version. I made a few slight changes – I left out the celery because I’m not a fan of the taste. I also substituted smoked beef/pork sausage for the andouille, because my local store was out of andouille. When I browned the sausage, I generously sprinkled Ground cayenne and ground red pepper flakes on both sides of the sausage, which really added to the overall flavor, as it sort of infused the olive oil. Also, I did not need to add any salt or pepper- maybe it was the sausage that I used, but it would’ve been too salty if I had added it. I also served with brown rice. I will definitely be making this again, maybe even with added veggies for a bit more nutrition. Thank you for this!
So you made a completely different recipe. SMH
Look no further, folks. This is THE recipe to use. My husband couldn’t stop saying how damn delicious it is. I don’t know what inspired me to make red beans and rice on a hot, humid day, but they eat it in New Orleans all year, right? I followed the recipe as written, and this is easy and amazingly delicious. I expect tomorrow will be even better. Next time I will mash up a few more beans, and let it rest and cool down a bit before digging in, but it looked and smelled so good we couldn’t wait. Just forget all the alterations and follow the recipe, including the full teaspoon of hot sauce (I used Tobasco.) Spiciness was spot on. I was so hungry for some good New Orleans red beans and rice, and this did not disappoint.
Delicious and easy are the best 2 things you could hope for in a recipe. This red beans and rice accomplished both. I will definitely make it again.
This is easy to make, tastes delicious and is even better the next day! I’m making it again!
This was delicious, a big hit with my husband too! I used 1 lb of precooked dried beans and cooked chicken andouille sausage (all I could find). I made it as directed but added a chopped jalapeño in with the sautéed veges. This will be great to freeze in smaller containers for future meals too! I will be making this one again! Thank you for the great recipe!
Total winner. This will be added to the regular rotation! I used packaged smoked sausage, since I couldn’t find andoiulle. It came out great still. Thanks!! Love your recipes!
Delicious and easy to make. Actually, cooking the basmati was the hardest part! LOL.
I did edit slightly in that I used two largish jalapeno peppers instead of a green bell pepper, and I used 2 cans of kidney beans and about the same amount again of dried beans which I cooked in my pressure cooker…these sort of took the place of smashing the beans with the wooden spoon, because my pressure cooker beans always come out mushy! The different textures of the canned and fresh beans really works, though! Oh, and for hot sauce I used sirracha. And I used a polska kielbasa instead of chorizo, because that’s what I had. And homemade chicken stock. I am telling you, this is the easiest most delicious recipe I have made in a while. Thank you! With two teenage men in the house, it will be gone by tomorrow for sure.
When we first made this, we weren’t expecting to be as good as it was! I think we each had 3 servings the first time! One thing extra we do: fry bacon, saute veggies in bacon fat, and brown the tomato paste if enough liquid evaporated off during the saute. Next, I’m going to try it in the instant pot!
Has anybody made this without the sausage? Any suggestions?
This is amazing. We use a lb of dried red beans and cook it all for 90 minutes to 2 hours in about 9 cups of water. Other than using the dried beans instead of canned, we make it according to the recipe, and it’s amazing. I haven’t seen many recipes that include tomato paste, and to me that’s the great difference maker for this recipe.
Some people use ham or smoked chicken instead of sausage.
Yes, I made it with ham the first time. My son liked it but I didn’t think it was as good.
Easy to follow recipe. Smells good…easy to make!
Excellent recipe!! We made this twice and loved the flavor!!
Simple to make and it’s our new favorite Red Beans and rice recipe!!!
Damn delicious is correct!!!!!
I’m not typically a fan of this kind of food but my husband is. I just whipped up a batch and it turned out amazing! I used my Foodi to pressure cook the rice and a Dutch oven for the rest. I followed the recipe exactly with the exception of the chicken stick. I added an extra cup since that’s how much was in the carton. I reduced it and it was perfect. My husband and kids loved it and so do I. I’ll definitely be making this again. It was easy! Thanks!
I made this a couple months ago and it was amazing then! In a hurry, I grabbed the frozen leftovers today for lunch and, holy yummy, Batman, the leftovers were even more delicious than I remember it being back then!
Will make again!
This recipe is the best!
I have made it several times to rave reviews.
The layerings of flavors is incredible.
Seriously-so damn delicious!
This is bomb.com! Seriously rich flavors, perfect texture, and multiple requests for 2nd’s assure me this one is going in the cookbook! Thanks for sharing!
Loved this recipe! I did my beans from scratch and it came out soo delicious! The whole fam enjoyed this!
Absolutely amazing!!!!! Bursting with flavors everywhere.. I have made this for my family at least 3x in 2 months and guess what??? I’m making it again on tonight with some cornbread .. if you’re looking for thee most delicious beans and rice recipe, look no further
My husband said this was the BEST he had ever had! His family is from New Orleans so I took that as the highest compliment ever! It will be added to my permanent recipe book.
Wow, this was super easy to make and very yummy !
Lovely recipe. Thanks for sharing it. I did mine without sausage and added a tin of black beans in place of kidney beans. The hot sauce in the recipe really gives it that perfect touch.
Quick and easy. I adjusted spices to our taste but it was a great first start.
This recipe is legit! I am a novice, and I was able to make it with what I had in the pantry (used ketchup instead of tomato paste and sans celery). Sooo good.
This sounds good. I want to make it for 15-18 people. I’ll let you know if they like it.
Well…did they like it?!
Outstanding. Easy to prepare, my kids loved it. Thanks very much.
Dis good
Amazing! Better than what I’ve had in New Orleans. Thanks for the recipe.
It is a good recipe, we are smoky and spicy house, so we upped the creole seasoning by another 1/2, 1/2 tsp paprika and added in extra hot sauce, we used Red Hot. That was the right spot, its great as is for a whole household of flavor!
Ok, I never leave reviews, but I had to for this one! These red beans and rice are LEGIT! Soooooo good! They tasted like the red beans and rice from my favorite cajun restaurant! I didn’t change a thing in the recipe. I will definitely make these again! Thanks for sharing!
I just made this and it was the most delicious thing I have ever made. I’m not much of cook, but this was pretty simple. I will definitely be making this on a regular basis. Thanks.
I made this for dinner tonight and it was outstanding. It will go in out recipe book. I made the beans from scratch and used the whole bag. Mashing a cup of beans really thickened everything nicely.
Very tasty and easy recipe! I didn’t have red beans so I used canned black beans. Also did not have Cajun seasoning so I used a packet of Goya Sazon. This has salt as does the chicken broth so I did not add any additional salt. Otherwise followed the recipe and I really liked it! Definitely would make it again!
I followed this recipe with a few exceptions. I used dry red beans and precooked them in the instapot. I used Eckrich smoked sausage. I seasoned the beans with smokey bacon. It was so delicious, I ate until it hurt.
Hahah, ate until it hurt; this cracked me up.
I’ve reviewed this recipe before, still loving it. 🙂 Just wanted to note that we most recently made this with Spanish Chorizo since we can’t find Andouille where we’re living now, and Sriracha since it was what we had on hand. Added some Cayenne to that and it came out really nice.
Good recipe but I would like the nutritional information please
I didn’t go exactly by the recipe but close enough
Hi it came out great! Thank you!
Can I use the red beans instead of black beans in a “black bean and rice recipe”?
Thank you!
Very tasty. I followed the recipe exactly. I feel it could’ve used salt, but otherwise, very tasty. I used Marie Sharp’s Habanero hot sauce
This was good! It was a delicious and hearty dinner that my husband and I both enjoyed.
This is my go-to red beans and rice recipe! My favorite part about New Orleans is the red beans and this is a delicious and easy recipe that anyone can make!
Made this recipe today because we were missing red beans and rice from one of our favorite restaurants. We decided that this was so incredibly yummy and it might even been better than what we had at the restaurant. Definitely a keeper!
I made this tonight and it was so good! The whole family loved it! The only thing I did differently is the rice, I went with regular short grained white rice. I look forward to making it again.
Loved this recipe. I typically cook riffs of recipes where I am familiar with the flavors. Today I made my version of this. Some of the riffs used was more celery, roasted garlic bouillon, v8 and rotel tomatoes with Serrano shinies, green onions, crab boil seasoning, raw bulk sausage rather than smoked, and probably other things.
It ended up being more of a chilli than a traditional preparation, but it was great.
Really good recipie, totally enjoyed it! Making it again today unfortunately don’t have all the correct ingredients to match the recipe due to the quarantine and low pantry but have sausage, Jacobs cattle beans and chicken rice soup so off I go.
Excellent. I’ve made these several times and at a couple of parties, I had to share the recipe. From a N’awlins boy, just learning how to cook, these are very good.
I didn’t know canned beans could taste sooo good! Excellent recipe. My husband and sons loved them and were being for more!
This was very good! We used kielbasa. Because that’s what we had. My mom was looking for a recipe to use up her red kidney beans that she was soaking. Also. We didn’t have any kind of hot sauce. So we used red pepper flakes and paprika. we didn’t have a bay leaf either. This was easy and delish!
Oh my gosh, just what I needed!!! Delicious. I had to substitute chorizo for andouille as I couldn’t find it in the UK (especially these days!) But it turned out delicious regardless. fantastic thanks for sharing made my day!
My husband from the other room with his second bowl of taste test beans was, “Yum. Yom yum yum yum yum.”
Him and the children are more sensitive to the spicy ingredients so I adjusted it to a heaping half teaspoon of Cajun seasoning (I like Louisiana Crawfish and Seafood Boil), just a few shakes of Valentina hot sauce, and added a teaspoon of sugar. This recipe is a keeper. Thank you!
Thank you for posting this great recipe. I am using dry Camellia beans, so I will prep per your instructions in an earlier post, but I would also like to use our Instant Pot to speed up the process.
I made tasso ham which I will use in addition to the andouille sausage.
I made this today during Covid quarantine. I actually cooked the beans separately in my instant pot with just some salt and the new made dirty rice with the rest of the ingredients. Delicious.
My husband loved it. He exclaimed this is SERIOUS!! many times. My son surprisingly said something too, he usually is picky.
Made my homemade cornbread too!
Absolutely will be making this again and again!
Looking on site for another of your recipes!
Thanks,
Mrs. Jones
Thank you so much. Made this tonight and it turned out fantastic.
I added a bit of cayenne and it was spicy and delish.
Will definitely use the recipe again.
Hi!! Relatively new cooker here!! I have not made red beans and rice before (). I was unable to find canned red beans at my grocery but purchased bagged, dry red beans. What can I do? Thank you I’m advance! I am so excited to cook this recipe!!!
You can cook the beans before you need them for the recipe. If you happen to have a slow cooker that would be the easiest – start the beans in the morning and they would be ready for dinner time and just use them as you would the canned beans. About 3/4 cup of dried beans is equivalent to a 15 oz can of beans. If you don’t have a slow cooker, you can just do it on the stove. Here are some suggestions. Although soaking dried beans isn’t strictly necessary, sometimes it helps speed up cooking if they’ve been sitting on the store shelf for a bit. Fresher dried beans (an oxymoron, I know) cook more quickly.
Regardless, if you are starting from dried beans – first sort through them on the counter to look for rocks and other debris. Once sorted and when you are ready to start, rinse the beans in a colander under cold running water. If you want to soak placed the clean beans in a big bowl and cover with cold water and leave overnight. When you are ready to cook, place the beans in the slow cooker or pot, fill the pot so the beans are covered by two inches of water. People have different theories on salting, but I prefer to salt before cooking. If you are doing the 3/4 cup I would say about 3/4 tsp of Kosher salt. If you were making the whole 16 oz bag I would do 2 tsp. If you made the whole bag you could simply freeze the cooked beans in their liquid and use them in the future. In the slow cooker – cook on low for 8 hrs or high for around 6. You can test for doneness at the 6 hour mark. Cook till tender. On the stove, bring the beans to a rapid boil and then boil for 5 minutes. Then simmer until tender – this will take several hours. On the stove you will need to monitor the water level – just add hot water if it gets low. Hope this helps!
Extremely good.
So very delicious! Definitely adding it to my week night rotation!
Stuck at home with pantry items, but fortunately, the pantry items included home jarred red beans and homemade (frozen) vegetable stock. My wife is vegetarian so I excluded the sausage and added a few drops of Wrights Liquid Smoke. Everyone (except the 10-year-old) loved it. I definitely will make this again.
Delicious and easy! Made it with Andouille and hot links. Used two cans of black beans bc that’s what I had. So much flavor!
I just made this for dinner and it was really delicious- full of flavor and nice and spicy! Stuck at home under the coronavirus quarantine and still can’t find dry beans so had to use canned kidney beans which made me nervous but the texture was fine. I drained and rinsed them thoroughly before adding them. I also had to use water instead of chicken broth but this recipe has so much other flavor I don’t think it lost anything. I am excited to make this again next week with some homemade hush puppies.
My son asked if I would make something that included andouille sausage, as he was feeling nostalgic from our New Orleans visit. I searched online for a recipe and came across yours. I followed the directions (except for scaling down the veggies and seasoning) but only used two (2) cans of beans because I didn’t have three. Didn’t want to overpower the dish since I was not using the full three cans the recipe called for. I must say, it was delicious!!! The cajun seasoning and hot sauce gives it just enough heat to not be unbearable. This is definitely going to be put (and kept) in my rotation. I’ve been trying to find new ways to incorporate beans into my meals and thanks to you, I’m one step closer. My son, who can be a pit picky, loved this. Thank you for sharing!!!
My 1st time ever making red beans and rice. I used dried dark red beans. Cooked the beans in water and chicken bullion. Saved 3 cups of that liquid to combine later with the recipe. SO FLAVOR FULL!!!! Followed every step to a “T”. DELICIOUS! Love finding a recipe that is “THE ONE”, the first time I make it. Definitely a keeper!
I made this today and OH MY LORD!!! It is sooooo good! I followed the directions precisely. Only thing I changed is I used Louisiana Cajun Seasoning that had salt included. I will be making this again and again!
Fantastic recipe – have made as written several times and it never disappoints. Easy and delicious!
This recipe is fantastic and easy to follow! I used kielbasa (what I had on hand) and it was really good!
I just made this dish and honeyyyyy. Flavorful and such an amazing taste.
Wow! This recipe blew my socks off! I made it exactly according to the recipe except that I used Jenny-O Turkey Andouille sausage. You’d never know the difference! Your recipes are always spot on!
Thanks!
Can I give you 100 stars. WOW !!!!! This recipe is so deliciously amazing that it has been added to my kitchen cookbook. This is my go to meal when I need my NOLA fix. Yes I will be signing up.
This has become a go to!!! Love this dish.
This was great and SUPER easy to make. Thank you so much! My husband asked me to make sure I save this one and put it in my cook book.
Enjoyed what I made but can’t help but wonder if I did something wrong. Mine did not end up looking as red as the one in the picture. Mine was more of a brown color. Also I used organic canned dark red kidney beans. I’m thinking these were not the right type of bean lol.
Any ideas as to why mine looked so different?
Matt, You can actually buy canned beans called Red Beans. They are not as big or as thick skinned as kidney beans. Walmart for sure carries them; Safeway too, I think. Maybe the brand of tomato paste lent to the color being not so red. But hey…if it tasted good, who cares! I hope that helps.
I made this using canned and rinsed red beans instead of Kidney beans and thought it was wonderful! Posting on another group I was admonished by a cook who was in New Orleans because I did not use Kidney beans; though I found people and sites backing both versions. Various explanations of the why and wherefore of Cajun versus Creole recipes. I had never heard of and have since I found that I might be able to get it here in North Texas (H-E-B) or by ordering online, so I might add some pickled pork to the preparation in the future.
Absolute banger of a recipe.
There’s a lot of RB&R recipes out there, but this is by far the easiest and most flavorful I’ve found. Bookmarked!
I used butter instead of oil to cook the holy trio (onion, celery, pepper) and added pre-cooked sausage at the very end.
I made this today and it is delicious! We don’t eat meat so I just followed the rest of the recipe until I got to the stock. Oh no, I only had a cup and a half of veggie stock. Went with that anyway and I think it just made for an even more concentrated and tasty sauce. We will be having this again.
Yum, yum, yum, and yum; one for me, one from my husband, and two from our tummies. Oh, this was so good. Thank you. Definitely a keeper.
My family loved this recipe!! Prefect for Mardi Gras Day
This is a good recipe to make from scratch. It was easy if onion celery and green pepper or chopped up in advance. My Cajun seasoning was salty, so I held back and added my own blend of cayenne, chili powder, and Spanish smoky paprika to taste. As a last step, I rinsed and drained a can of red kidney beans and mash them before adding to the pot. This served as additional thickening for the dish. I like serving the rice on the side or sparingly over the top so this is a great way to serve red beans and rice!
Made this for Mardi Gras and it was absolutely delicious!! I used smoked kielbasa and browned some more to add to each serving. Also made sure to scoop out the cup of beans to mash them well for extra creaminess. Served bowls with generous 1/4 cups of basmati & chopped fresh parsley, and big chunks of your go-to cornbread on the side. This is a total keeper for any time of year. So good, i was looking for more even though it lasted me for days. Thank you so much for this!! xx
Excellent. I prefer for the celery, bell pepper and onions to be super soft, so I simply cooked longer. I used jasmine rice instead cooked with chicken bouillon. Will do this one again!
So yummy
All the picky eaters loved it
This is the best red beans and rice I have ever had, hands down. So flavorful and easy to make. I’ve been to New Orleans four times and have never had red beans and rice that compare. Side note, if you can get your hands on it, savannah sausage andouille is fantastic. The only other that I think compares is Registers in the panhandle of FL.
Don’t make this! It is TOO DELICIOUS!!!!!!!!! We used smoked turkey wing instead of sausage, cut the salt in half and used the cauliflower rice. Absolutely fabulous! Even my picky “I only want peanut butter and jelly!” sandwich eater ate some without complaint.
First time making red beans and rice without it being from zatirans ha. This was a good hearty supper. The family loved it! I made it this in my Dutch oven/crockpot that is removable. I added bacon In there to add some Smokey notes and followed the rest of the recipe. Will make again! Thanks!!
Wow. This was SO so good. I doubled it, to make extras for lunches this week.The only change I made was to use cilantro-lime rice to top the red beans with. We are happily eating leftovers!
Excellent recipe. My only change was to add a tsp of oregano, thyme, and ground sage.
Damn delicious!!
Made this tonight and it was perfect. Didn’t add hot sauce because the andouille sausage was spicy enough for my kids. We LOVED it and this is the PERFECT quick red and rice recipe! Took me 15 minutes to get everything into a pot. (A timesaver is to use half a package of frozen prechopped trinity veg mix or creole mix-a mix of celery, onion, and green bell peppers)
I made a triple batch of this last week – two to give away to friends and one to keep for ourselves. I mostly followed the recipe, but we used regular white rice instead of basmati, and for one friend used kielbasa instead of andouille. RAVE reviews all around. We just finished the last of the leftovers and my husband and I already want it again. Definitely going into the regular rotation!
Delicious. Will definitely make again.
This was delicious. Forgot the celery and didn’t add the tomato paste. Also used red pepper instead of green. So yummy!!! Can’t wait to make it again!
I really enjoy your blog and recipes. I grew up with a Cajun mom. Red beans and rice does not use tomato paste. Never have seen this addition. The rest of the recipe is correct. Best made with dried small red beans soaked overnight. Try a smoked turkey drumstick to replace andouille sausage which can be greasy. The smoked turkey breaks down and add a wonderful Smokey non pork flavor. Easy Cooked in crockpot
Made it almost as written, but used a red pepper, and full salt Cajun spice (it’s what I had). Omitted the kosher salt. OMG YUM!
Oh, I also used soaked dry beans and insta potted it! Creamy spicy comfort.
This is amazing ! Made just as recipe shows , except added a bit more homemade Cajun seasoning And tomato paste. Also I don’t eat sausage, but even without sausage it is amazing! Thank you so much for this recipe!
Very easy to make; lots of flavor
I just made these today. I’ve been searching for a recipe. I found one where I spent so much money on ingredients and it took me all day to make. And they were NOT good! But THIS recipe is GOLD!! I was hesitant to try it but so glad I did. I changed nothing. It’s absolutely wonderful. Thank you! ♥️
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Great recipe! Made it last night because I too had a craving for those New Orleans flavors. I only used one can of kidney beans and made my own Cajun seasonings, all was well! The flavor hit the spot and my son had two big helpings.
I was a little hesitant to try and make this because I live with the worlds pickest eater and onions and bell peppers are a major no go. I’ve been craving it and tonight I finally thought I’d give it a try (I too love Louisiana and all it’s great cooking) Worst case scenario, I’d have left overs for a few days (oh darn, more for me ) I ended up pureeing the onion so I could keep the flavor and I chopped the bell peppers into bigger pieces so that I could still enjoy them but my other half could still pick them out. Other then that I kept the recipe exactly as is. My boyfriend ended up eating 3 helpings! He kept telling me how delicious and “addicting” it was. No sooner were the dishes cleared, then he was asking when I was going to make it again. Needless to say, this recipe will definitely be one added to the rotation list.
I made this recipe several times. Followed it to the letter. I think it’s important to get good sausage as I use 100% pork hot andouille sausage. Even with the hot sauce it is the perfect amount of heat keeping in mind not everyone likes spicy food. If you are looking for a red beans and rice recipe definitely make this. It taste so delicious especially when you mix it with jasmine rice. Creamy and delightful. I found this recipe two weeks ago and tonight will be my fourth time making it. Its that good.
Have you tried making this in an instant pot? Curious on the cook time
I used dry beans (soaked overnight). 25 minutes was perfect!
Absolutely delicious!
Followed as written and holy smokes it was good. I don’t typically like green pepper, but stuck with it and wouldn’t change a thing. Johnsonville andouille had a great kick. Whole family loved this with brown rice, and homemade cornbread on the side. Can’t wait to make it again!
I tried red beans and rice for the first time at a local brewery and was on the hunt for a similar recipe ever since. This one was fantastic! I made it as stated and it turned out even better than the brewery’s. I couldn’t find salt-free Cajun seasoning so I Googled it and made my own. Served it with rice and corn bread.
Thanks for another winning recipe!
Great recipe I modified cause I didn’t have things but it was great! I did
Kinney beans
Black beans
Half onion
1/4 jar of spaghetti sauce
2 clove garlic
Basmati rice
1/4 cup water for the beans to simmer
Chili flake
Andouille
Some other good seasoning
This was my 1st attempt at red beans and rice. Followed recipe as is. This was a major hit with my family. Everyone raved and well worth the effort. I paired this with cilantro rice & limes. Thanks Damn Delicious!
Hi. Going to deep fry a turkey and wondered if can make this the night before and mix in the rice and then reheat next day for a side dish?
What type of cajun seasoning do you use Damn Delicious? If I use one with salt, then eliminate adding any kosher salt to recipe? Some of the the store bought cajun seasonings vary on ingredients.
Linda, I personally prefer using a salt-free cajun seasoning. 🙂
I make my own mixed seasonings! Just google “cajun seasonings recipe” and make your own!
There is only one REAL Cajun seasoning…Tony Chacheres!
YUM!! Made this tonight and it was delicious!! Didn’t change a thing! Tasted like it had been slow cooked for hours. Thank you!!!!
Ps…..Butters is the cutest. 🙂
So good, I used a little more tomato paste and probably 2 TBL of Tony Chachere’s Creole (I didn’t have Cajun) seasoning. I’ll cut back on the seasoning next time. I also used a whole package of Johnsonville New Orleans Andouille Recipe Smoked Sausage Links (14 oz).
Served with cornbread, was wonderful. May I share on Facebook?
Omg, it turned out so so good. It was quick to make. I almost used my pressure cooker to make it but I came across this recipe. So glad I did.
We are so glad this worked out for you, Indi! 🙂
Hey, Jana.
I love the idea of red beans and rice as a low cost filler of a meal, and your interpretation of it looks great! However, sometimes my life gets busy. My crockpot is my ultimate weapon against time constraints. Can this recipe be applied to a crockpot and what changes, if any, need to be made?
I hope to hear from you. Thanks so much.
What brand of hot sauce since there are so many? Each has a unique flavor.
Because the recipe requires such a small amount (1 teaspoon), any brand should work just fine here. 🙂
Euweee. This is some kind of good. I used summer sausage was a little heavy on the garlic. It is absolutely wonderful. I thought my big ole grandson and I would both founder
Thanks for this recipe! I made it with Johnsonville Chicken Andouille, and subbed a bit of oregano and thyme for the bay leaf, but otherwise followed the recipe as is. I liked the technique of mashing some of the beans to thicken the sauce. My apartment smells wonderful and it tasted delicious! I’m putting it in my regular rotation.
I’ve always made my Red Beans and Rice recipe from dried beans, always! That is until I came across this recipe. It’s REALLY good and easy to make. No pre-planning to soak and cook the beans when you get that whim of a taste for Red Beans and Rice.
Delicious recipe! I’ve enjoyed it so much I had to make it twice this week!
Thanks for sharing DD!
My husband loves this recipe. He’s trying to transition from white rice to brown rice so I was looking for something bold to help initially mask the flavor/texture until he gets more used to the whole grain. This did the trick. Thx!!
Really good. I used garcia beef sausages tho.
Well that was “damn delicious”! I wanted to make this dish without the 24 hr soaking of the beans and I found you. This will be in the rotation list in our household. I made just small changes. I used beef kielbasa instead ( I don’t eat pork) and I made my own Cajun season. Thank you so much for sharing this with us.
love this recipe! i was so happy to find one using canned beans! i followed it perfectly until the end when i allowed the whole thing to simmer for an hour in my cast iron dutch oven–i really believe that is an important part of this dish!
This recipe was great! My southern in-laws really enjoyed it. We couldn’t find andouille sausage so we used a polish one instead. Also, we used jasmine rice. SO delicious.
This recipece is great. I have always used dry beans soaked overnight but trued the canned ones. Even to a jaundiced eye they were excellent. Made it straight from the recipe except for perhaps a littke extra garlic. Seasong, heat and flavir were excellent. Did omit hot sauce. An excellent recipe
We’re so glad you enjoyed it! 🙂
I picked this recipe to make with my 15 year old son, because I really want him to learn how to cook, and thought I would start with one of his faves! Major score!!! Your recipe was relatively easy, we had a great time prepping/cooking together, and dinner was DELICIOUS! It was devoured by the entire (picky) family. We have already earmarked more recipes to try over the next couple of weeks. Thank you!
We love hearing that the entire (picky) family enjoyed it so much, Sally! 🙂
Hello Damn-Delicious, I tried this recipe as a taste testing for my grandaughter’s graduation party. It raved. Now I need to triple the recipe for 80 People. Would you be able to transform it for me for the number of individuals?
What a great idea! But unfortunately, without having tried this ourselves, we cannot answer with certainty. But if you get a chance to try it, please let us know how it turns out! 🙂
Great, very tasty!
So I decided to tweak the recipe a little bit and make it with dry beans in the slow cooker. It was soooooooo good. I will use this recipe over and over again!!!!!! Thank you
What a great way to do it! Thanks for sharing Ashley.
This recipe is a great recipe. First time making red beans and rice and my husband and kids loved them. I am making again tonight and wondering if i can use beef stock instead of chicken i ran out and didnt realize it?
I came across this recipe by accident decided to cook it while at camp, instant new favorite for the family! Only thing I changed was i used Tabasco sauce and added pieces of smoked hammock to it!
So glad you enjoyed this so much, Luis!
I made this recipe with a few slight modifications. I used a spicy andouille sausage and brown rice with chicken stock in place of water. We absolutely loved the dish and it seemed to get better as we were eating the leftovers. Thanks for the amazing recipe, what a time saver.
This is the best recipe for this dish I have found. Only difference is I used my own spices (oregano, cayenne, paprika) instead of the ready made Cajun seasoning. Thank you for posting this recipe!
Even better, David! 🙂
Silly question, but is andouille sausage the same as kielbasa? Are they interchangeable?
Can’t wait to try this recipe this weekend! Thanks for sharing!
They are similar but not exactly the same. You can certainly use one or the other, if you prefer. 🙂
I made this recipe last night for dinner. It’s delicious and easy to make! Reminds me of NOLA flavors without having to slave over the stove for hours at a time. Thank you for sharing!
That’s the idea! Thanks for sharing, Renee!
Thank you for this recipe. I did minor substitutions (i.e., vegetable broth, red kidney beans, 1/2 tsp Cajun seasoning with salt, turkey smoked sausage, and brown rice), and it came out better than what I expected. My husband loves it!
That’s great! We’re so happy to hear that you made your own version of it, Teresa!
Oh my dear, having been born and bred in New Orleans may I make a couple of observations. The reason red beans and rice are normally featured in local dining estabishments on Monday is because Monday was clothes wash day. The matriarch would plan well to serve a delicious and hearty meal with minimal attention to the ” pot”. The dried red beans grown in the ancient soil near the flood plains of the Mississippi river embodies the truest flavor of red beans. Camilla brand is the most consistent and adherent to the flavor. … Soaking overnight , ( stiring once or twice ) , returns these wonderful legumes to their fresh pick peak of flavor. … I start with. 1/2 lb of uncured bacon, thick sliced and 1/4 cut by length. And render until just before crisp. Then add the Holy trinity. Onions
This looks great! I’m definitely trying, will update when I do. Question: cornbread. I did not see a recipe on your blog for a simple, just regular ol’ cornbread. What’s your recipe?! Sweet? Not sweet? Kinda sweet? I like mine kinda sweet but not cake sweet. My momma likes it with zero sugar. I know that’s a debated topic, in the South at least. Lol
This is my go-to cornbread recipe, Lauren! 🙂
SO yummy! Can this recipe be doubled with no adjustments?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I doubled it and everything was delicious! I don’t exactly pay a ton of attention to exact measurements (it’s southern cooking after all!), but the only noticeable adjustment I made was to use the sauce from my pre-flavored new orleans cans of red beans (3 total) and less broth. Hope this helps.
This was sooooo delicious!! My husband raved about it and we were able to get our 4 kids on board – no easy feat 🙂 Will be adding this to my go-to recipes, thanks!
We’re so happy to hear that everyone enjoyed it, Ramona!
Made this tonight. Followed recipe exactly. My husband said it was the best red beans and rice he has ever eaten. I’m not much of a bean person but I did enjoy this. Has a little kick to it. Thanks!
We love hearing that! Thanks for sharing, Irene!
I made this recipe yesterday in homage to weekend #1 of the annual New Orleans Jazz and Heritage festival (which is the best time of the year to visit, by the way). This is THE BEST red beans and rice recipe I have found. After grad school I moved to New Orleans for my first real job and was exposed to this delicious delicacy. This recipe is easy and perfect. I made this on the stovetop as a crockpot will get hot, but the carmelization you get over a flame is not the same. This same dish in the classic Louisiana cookbook “River Road Recipes” is more simple (only beans, water, garlic, onion, celery, bay leaf, chopped parsley garnish) but to my palate this recipe right on! It’s downright impossible to find Cajun seasoning salt free, so I used Emeril Lagasse’s recipe for the same and went very light on the salt when I made it. The tomato paste marries the green pepper, onion, and celery beautifully, and the chicken stock turns up the savory in a way that water alone will never do. Some day I will make a large enough batch of this goodness and bathe in this stuff!!!! Oooooweeee!!! Laissez les bon temps rouler!!!!!
Gary, what a huge compliment! Thank you so much for sharing with us. We hope you’ll enjoy many more of our recipes.
I made this last night, it looked exactly like your pic except for the hands (yours are definitely photo ready). It tasted great, might have been a little too generous with the hot sauce. I used a turkey andouille sausage, which also had cajun seasoning in it, I don’t think it affected the flavor. The beans were creamy (I didn’t give myself enough time to use dry beans, so the canned beans were perfect). Totally surprised with the flavor the first night, it might not be the traditional red beans and rice but I would make it again!
Thanks so much for your feedback, Margret! We’re so glad you enjoyed it!
Instead of the stovetop cooking at the end do you think you could throw it all in a crockpot for an hour or so?
What a great idea, Amanda! But unfortunately, without having tried this ourselves, we cannot answer with certainty. But if you get a chance to try it, please let us know how it turns out! 🙂
Does this recipe freeze well?
Freezing sounds like an amazing idea but unfortunately, we cannot answer this with certainty as we have never tried freezing this ourselves. Please use your best judgment for freezing and reheating.
I have frozen the leftovers from this. It freezes well and reheats fine. I simply put in a pot while frozen and let it heat to a boil. Then simmer for about ten minutes and it thickens up a little.
Damn, you did it again… Great recipe!!!
I have not tried this recipe yet, but it looks yummy! I am on a very low salt diet so, I would like to eliminate the sausage – can I use chicken instead?
Sure, but I cannot speak for how much the flavor profile will change with this substitution. As always, please use your best judgment when making substitutions and modifications.
I use ham hocks, pickled pork, cayenne, and dried beans soaked overnight (or speed soaked by boiling for 1 minute and soaking off heat for 1 hour) then I cook the beans 3 hours and then add the andouille and cook another hour. That’s how my Gran’mere taught me. Hot sauce is added at the table.
Pickled pork, like pigs feet?
Red beans (pinto beans) and kidney beans are TWO different bean. Kidneys are tougher than Pintos and pintos have a better flavor IMO.
Why not use both but canned, rinse them or don’t rinse them it is your choice/common sense, read the recipe that is what she said rinse!!
I haven’t tried this recipe, but it looks like a quick and easy fix for those times when you just gotta have red beans and rice!! Been there! As you can tell, you have a lot of red beans and rice experts for the long cook method. Glad to have their suggestions, but thanks for the quick fix! Can’t wait to try it for a middle of the busy week meal! Thanks!
Its better if you make a roux first.
Still yours looks delicious!!
Would love to make this recipe for just my husband and I. How would I cut it down to 2 or 3 portions? Also are red beans the same as kidney beans?
You can halve the recipe as needed.
Red beans and kidney beans are actually different types of beans. Hope that helps, Anne!
There are different types of red beans but in New Orleans and South Louisiana, Red Kidney beans are what we use to make red beans and rice.
OMG, amen to your comment, (damned delicious)..
Fixing red beans, make with dried Kidney beans, for 2 people cook half a pound soak over night and then simmer with
your seasoning and andouille.
How would you convert this to an instant pot recipe?
Janet, you can try this recipe instead:
https://damndelicious.net/2018/04/30/instant-pot-red-beans-and-rice/.