Cajun Red Beans and Rice Recipe-Carlsbad Cravings

Bold, smoky, and insanely creamy—this Red Beans and Rice is comfort food at its finest! Expert techniques and homemade Cajun seasoning deliver flavor and creaminess that others can’t match! Follow along for tips, variations, and step-by-step photos for a recipe in a league of its own!

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top view of red beans and rice being served in a bowl garnished with parsley and green onions

Why You’ll Love This Red Beans and Rice Recipe

I tested and perfected this recipe, raising the bar for this classic dish with a few simple yet effective techniques. Here’s what takes it to the next level:

Features homemade Cajun seasoning, so you don’t have to guess between different store-bought blends—perfectly balanced every time.
Boldly seasoned—no bland beans here! Unlike other recipes, this one delivers plenty of Cajun flavor that shines through.
Browning the sausage first and searing the holy trinity in the rendered fat infuses the entire dish with smoky, savory flavor.
Super creamy beans are achieved by simmering long enough in enough liquid, giving that classic, comforting texture.
Adds chicken bouillon to the water for a rich, savory base that seasons the beans from the inside out.
Additional spices such as cumin, coriander, and sage add depth and complexity.
Adding the sausage back at the end keeps it juicy and tender rather than overcooking it during the bean simmer.

What Are Cajun Red Beans and Rice

Cajun Red Beans and Rice is a classic Louisiana comfort dish made with creamy red beans slow-simmered with the “holy trinity” (onion, bell pepper, and celery), smoky andouille sausage, garlic, and Cajun spices, all spooned over fluffy white rice for a satisfying, stick-to-your-ribs meal.

top view of red beans and rice recipe in a pot garnished with parsley and green onions showing its creamy consistincy

Ingredients for Cajun Red Beans

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Dry kidney beans: The hearty base of the dish! Fresh beans soften more evenly and turn luxuriously creamy without bursting their skins. Avoid very old beans, which can remain firm regardless of how long they simmer.
Long-grain white rice: Light, fluffy, and separate, making it ideal for soaking up the rich, creamy beans. We prefer Jasmine rice for its subtle, fragrant flavor that complements the Cajun spices.
Andouille sausage: Choose authentic smoked andouille with pork and seasonings—not fillers—as the main ingredients. Spicy andouille delivers the signature heat, but mild can be substituted if needed.
The “holy trinity” (onion, bell pepper, celery): A classic Cajun foundation that builds savory depth and authentic Louisiana flavor.
Homemade Cajun seasoning: Smoked paprika, onion powder, garlic powder, dried thyme, salt, pepper, and cayenne create a balanced, smoky-spicy blend that lets you control the heat.
Additional spices & herbs: Cumin, coriander, oregano, basil, sage, dried parsley, and bay leaves add warmth, earthiness, and herbal complexity to the slow-simmered Cajun taste.
Garlic: Freshly minced and powdered are used together for a punchy, aromatic flavor that infuses the entire pot.
Rotel tomatoes (mild): Adds subtle acidity and a gentle tomato backbone without overpowering the beans. You may substitute with fire-roasted diced tomatoes.
Chicken Bouillon: Use bouillon powder, cubes, or a base such as Better Than Bouillon or Zoup! Add it directly to the pot without dissolving first. If using cubes, crush first, then add them straight to the pot.

top view of red beans and rice recipe ingredients: dry kidney beans, andouille sausage, celery, onion, bell pepper, garlic, Cajun spices, bay leaves, tomatoes

How to Make Red Beans and Rice

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Soak Beans. The night before, add the dry beans to a large bowl and cover them with triple their volume of water. Make sure there is room at the top of the bowl for the beans to expand. Soak in the refrigerator overnight.

showing how to make red beans and rice by soaking the beans in a bowl of water

Step 2: Brown the Sausage. Heat a large Dutch oven (6- or 7-quart) over medium heat (without oil). Add the sliced sausage in a single layer and cook until browned on each side. Transfer with a slotted spoon to a small bowl. Refrigerate until ready to use.

showing how to make red beans and rice by browning the sausage in a Dutch oven

Step 3: Sauté Vegetables. Melt 2 tablespoons of butter in the drippings over medium heat. Add the onions, bell peppers, and celery, and sauté until the onions are soft. Then add the spices and garlic and cook for 1 minute.

showing how to make red beans and rice by sauteing the bell pepper, onions, celery, garlic and spices

Step 4: Add Beans. Drain and rinse the soaked beans, then add them to the vegetables, along with 8 cups of water, the Rotel tomatoes, chicken bouillon, and all remaining herbs/spices/bay leaves.

showing how to make red beans and rice by adding the beans, tomatoes, spices, and water to the pot

Step 5: Simmer. Cover, bring to a boil, then reduce the heat to medium-low. Simmer for 90 minutes, stirring occasionally and replacing the lid. The beans should start to break down and become creamy in the last 30 minutes (you can also use a spoon to smash some against the side of the pot).
Cook Rice: While the beans simmer for the final 30 minutes, cook the rice. I recommend using a rice cooker for hands-off cooking!

showing how to make red beans and rice by simmering until the beans are tender and creamy

Step 6: Add Sausage. Once the red beans are tender, stir the cooked sausage back into the pot and warm through.

showing how to make red beans and rice by adding the sausage back to the pot

Beans and Rice TIPS

Don’t burn the sausage: Brown it carefully—if the sausage or drippings burn, it will make the entire dish taste bitter.
Stir often: During the last 30 minutes of simmering, stir frequently to prevent sticking and ensure the beans break down evenly.
Check bean tenderness: After 90 minutes, test the beans—if they aren’t fully tender, continue simmering with added water as needed.
Adjust liquid: Add extra water as needed to reach your desired consistency (about 2 cups is typical). Keep in mind that the beans will thicken as they stand.
If you have too much liquid: Simmer uncovered for the final 30 minutes to thicken.
Season to taste: If the dish seems under-flavored, it’s usually missing salt or cayenne. Add a little at a time, tasting often until it’s perfectly balanced

up close of Cajun red beans and rice showing how creamy it is

Red Beans and Rice Recipe Variations and Substitutions

Make it milder: Use mild andouille or turkey sausage instead of spicy, reduce or omit the cayenne pepper, and use less smoked paprika for less heat while keeping the smoky, savory flavor.
Turkey or Chicken Sausage: A leaner alternative that still adds savory flavor.
Vegetarian: Omit sausage and add smoked tempeh, mushrooms, or smoked paprika for a smoky punch.
Small Red Beans: Traditional Louisiana-style; cook slightly faster, so reduce the cooking liquid to 5 cups and the cooking time.
Use canned beans for a faster, no-soak option. Use 3 (15-ounce) cans of small red beans or kidney beans, drained and rinsed, and reduce the water to 3 cups and the bouillon to 1 tablespoon.

two hand holding a bowl of recipe for red beans and rice

Serving Suggestions for Cajun Red Beans and Rice

Red Beans and Rice is hearty and flavorful on its own, but pairing it with the right sides elevates the meal. Here are a few side dish ideas:

Cornbread or Corn Muffins: Slightly sweet and crumbly, perfect for soaking up the beans.
Collard Greens or Mustard Greens: Slow-cooked greens add a slightly bitter, savory contrast.
Crispy Okra: Fried or roasted okra adds texture and a Southern touch.
Coleslaw: Creamy or vinegar-based slaw provides a cool, crunchy contrast.
Roasted or Grilled Vegetables: Zucchini, bell peppers, or asparagus complement the smoky, spicy beans.
Green Salad: Garden salad, tossed salad, wedge salad, or spring salad to round out the meal.

How to Store Red Beans and Rice

•Refrigerator: Let the beans cool to room temperature, then store in an airtight container for up to 4–5 days.
•Freezer: For longer storage, portion into freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. Label with the date for easy reference.

How to reheat

•Stovetop: Place the beans in a saucepan over low to medium heat. Add a splash of water or broth if needed to loosen the sauce. Stir occasionally until heated through.
•Microwave: Portion into a microwave-safe bowl, cover loosely, and heat in 1–2 minute increments, stirring in between. Add a splash of water if it looks thick or dry.

Tips: Beans thicken as they sit, so always add a little liquid when reheating.

Cajun Red Beans and Rice Recipe FAQs

Is Red Beans and Rice spicy?

Red Beans and Rice is moderately spicy, thanks to Cajun seasoning, cayenne pepper, and spicy andouille sausage, delivering a bold, smoky kick without being overpowering.

That said, heat is easy to adjust:

•Mild: Skip cayenne and use a mild smoked sausage
•Medium: Add a pinch of cayenne or hot sauce
•Spicy: Use spicy andouille + ½ teaspoon cayenne and add hot sauce to taste at the table.

So if someone’s heat-sensitive, red beans and rice is usually a safe bet—and spice lovers can crank it up without changing the dish’s soul.

Can I make this in the Slow Cooker?

Yes! Follow steps 1-4, then add everything to the slow cooker, reducing the water to 6 cups:

Soaked beans
Sautéed vegetables and garlic (or raw if skipping the sauté)
Spices (cumin, coriander, parsley, oregano, thyme, basil, bay leaves)
Rotel tomatoes
Chicken bouillon
6 cups water

Cover and cook on low for 7–8 hours or high for 4–5 hours, until beans are tender and creamy. Stir occasionally if possible. Add more water for a thinner consistency.

About 30 minutes before serving, stir in the browned sausage and allow to heat through.

showing how to serve red beans and rice with sausage in a bowl

Looking for more Cajun Recipes?

Cajun Shrimp
Chicken Sausage Gumbo
Blackened Chicken Alfredo
Cajun Shrimp and Rice
Blackened Chicken
Cajun Shrimp Pasta
Cajun Chicken Pasta
Cajun Salmon
Blackened Salmon
Cajun Chicken
Cajun Roasted Potatoes

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Tools Used in This Recipe

Cast Iron Dutch Oven All Sizes (Economy)

Cast Iron Dutch Oven 7.25 qt. (All Colors)

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Servings: -8 servings

Total Time: 13 50

Cook Time: 1 50

Soaking Beans 12

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Ingredients

1 pound dry kidney beans
1 pound andouille sausage, sliced 1/4-inch thick
2 tablespoons unsalted butter
1 large yellow onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
4 garlic cloves, minced
1 1/2 teaspoons salt
1 tsp EACH smoked paprika, onion powder, garlic powder
1/2 tsp EACH ground cumin, ground coriander
1/4 tsp EACH pepper, cayenne pepper, rubbed sage
8 cups water, plus more as needed
1 10 oz. can mild Rotel tomatoes
2 tablespoons chicken bouillon (base, powder or crushed cubes)
1 tablespoon dried parsley
1 tsp EACH dried oregano, dried thyme, dried basil
3 bay leaves

For Serving

4 cups cooked long grain white rice
Fresh parsley
Green onions
Hot Sauce

Instructions

Soak Beans: The night before, add the dry beans to a large bowl and cover them with triple their volume of water. Make sure there is room at the top of the bowl for the beans to expand. Soak in the refrigerator overnight.
Brown Sausage: Heat a large Dutch oven (6- or 7-quart) over medium heat (without oil). Add the sliced sausage in a single layer and cook until browned on each side. Transfer with a slotted spoon to a small bowl. Refrigerate until ready to use.
Sauté Vegetables: Melt 2 tablespoons of butter in the drippings over medium heat. Add the onions, bell peppers, and celery, and sauté until the onions are soft, about 7 minutes, while scraping up the browned bits from the bottom of the pan.
Sauté Garlic and Spices: Add the smoked paprika, onion powder, garlic powder, ground cumin, coriander, pepper, cayenne, and sage, then add the garlic. Stir and cook for one minute.
Add Beans: Drain and rinse the soaked beans, then add them to the vegetables, along with 8 cups of water, the Rotel tomatoes, chicken bouillon, and all remaining herbs/spices/bay leaves.
Simmer: Cover, bring to a boil, then reduce the heat to medium-low. Simmer for 90 minutes, stirring occasionally and replacing the lid. The beans should start to break down and become creamy in the last 30 minutes (you can also use a spoon to smash some against the side of the pot). You will need to stir more often during this time, and likely add additional water depending on your desired consistency (I add 2 cups).
Alternatively, if you have excess water, simmer uncovered for the last 30 minutes. If, after 90 minutes, the beans aren’t tender, add water as needed and continue simmering until they are. (This can happen if the beans are old.)
Cook Rice: While the beans simmer for the final 30 minutes, cook the rice. I recommend using a rice cooker for hands-off cooking!
Add Sausage: Once the red beans are tender, stir the cooked sausage back into the pot and warm through.
Season to Taste: If the dish tastes like it’s missing something, it is salt or cayenne pepper. Sprinkle in a little at a time, tasting often until it’s perfect for you.
Serve: Enjoy individual bowls of red beans and rice, topped with fresh parsley and green onions, with hot sauce on the side.