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Flavorful Cajun Loaded Red Beans and Rice Recipe Easy and Perfect Creole Classic

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A cozy and bold Cajun classic featuring smoky andouille sausage, tender red beans, and fluffy rice, perfect for a comforting and satisfying meal.

Ingredients

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  • 1 cup dried red kidney beans (soaked overnight or quick-soaked)
  • 12 ounces andouille sausage, sliced
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 tablespoons Creole seasoning
  • 1 bay leaf
  • 4 cups chicken broth
  • 1 cup uncooked long grain white rice
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh parsley, chopped (optional)

Instructions

  1. Rinse 1 cup dried red kidney beans and soak them overnight in plenty of water (at least 8 hours). For a quick soak, boil the beans in water for 2 minutes, then cover and let stand for 1 hour. Drain and rinse beans before cooking.
  2. Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add 1 diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks. Cook, stirring occasionally, until vegetables are softened and fragrant, about 5-7 minutes.
  3. Add 3 minced garlic cloves and cook for another minute. Then stir in 12 ounces sliced andouille sausage and cook until sausage is browned and slightly crisp, about 5 minutes.
  4. Stir in 2 tablespoons Creole seasoning and 1 bay leaf, letting the spices toast lightly for 30 seconds. Add the soaked and drained beans to the pot. Pour in 4 cups chicken broth, stirring to combine. Bring mixture to a boil over high heat.
  5. Once boiling, reduce heat to low and cover the pot partially with a lid to allow some steam escape. Simmer gently for 1 to 1.5 hours, stirring occasionally to prevent sticking. Check liquid levels and add a splash of water or broth if it gets too thick. Beans should be tender but not mushy.
  6. While beans simmer, rinse 1 cup uncooked long grain white rice under cold water until water runs clear. Combine rice with 2 cups water and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes or until water is absorbed and rice is fluffy. Remove from heat and let sit covered for 5 minutes.
  7. Remove bay leaf from beans. Taste and season with salt and freshly ground black pepper as needed. If beans seem too thick, stir in a little hot water or broth to loosen. Stir in chopped fresh parsley if using.
  8. Spoon fluffy rice onto plates or bowls, ladle generous spoonfuls of the flavorful Cajun loaded red beans over the rice. Serve hot, with optional hot sauce or crusty bread on the side.

Notes

Soaking beans overnight or quick-soaking reduces cooking time and improves texture. Simmer beans gently to avoid mushiness. Cook rice separately for fluffiness. Adjust seasoning and spice level to taste. Can be made in a slow cooker. Leftovers keep well refrigerated for 4 days or frozen for up to 3 months.

Nutrition

Keywords: Cajun, Creole, red beans and rice, andouille sausage, comfort food, spicy, easy recipe, Southern cooking

Find it online: https://tastytuck.com/flavorful-cajun-loaded-red-beans-and-rice-recipe-easy-and-perfect-creole-classic/