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    Cajun-Style Creamy Red Beans with Andouille Sausage and Rice

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    Pixicook editorial team

    A flavorful and creamy Cajun-style red beans dish with andouille sausage served over white rice.

    Ingredients for Cajun-Style Creamy Red Beans with Andouille Sausage and Rice

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    8 peoplechevron
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    Red Kidney Beans

    0 lb

    Substitute chevron-down

    Kosher Salt

    tablespoons

    Substitute chevron-down

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Andouille Sausage, cooked, cut into 1/2-inch disks

    0 lb

    Substitute chevron-down

    Large Onion, finely chopped

    0 oz

    Substitute chevron-down

    Bell Pepper, stemmed, seeded, and finely chopped

    0 oz

    Substitute chevron-down

    Celery, finely chopped

    0 oz

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    Garlic, minced

    each

    Substitute chevron-down

    Ground Cayenne Pepper

    tablespoons

    Substitute chevron-down

    Ground Sage

    teaspoons

    Substitute chevron-down

    Black Pepper, freshly ground

    to taste

    Substitute chevron-down

    Smoked Ham Hock, optional

    each

    Substitute chevron-down

    Pickled Pork Shoulder, optional

    0 oz

    Substitute chevron-down

    Fresh Thyme

    sprigs

    Substitute chevron-down

    Bay Leaves

    each

    Substitute chevron-down

    Hot Sauce

    to taste

    Cider Vinegar, optional

    to taste

    Substitute chevron-down

    White Rice, cooked

    to serve

    Substitute chevron-down

    How to Make Cajun-Style Creamy Red Beans with Andouille Sausage and Rice

    1. Soak Beans

    Start by placing your red kidney beans in a large bowl. Cover them with 1.5 liters of cold water and stir in 30 grams of kosher salt. Allow the beans to soak for 8 to 16 hours. This soaking process softens the beans, making them plump and ready for cooking.

    2. Drain and Rinse Beans

    After soaking, drain and rinse the beans thoroughly.

    3. Cook Sausage

    Heat 15 milliliters of vegetable oil in a large Dutch oven over medium-high heat. Add the andouille sausage and cook until it’s lightly browned, about 5 minutes. This step enhances the sausage's flavor and adds a rich base to the dish.

    4. Cook Vegetables

    Add the finely chopped onion, green bell pepper, and celery to the Dutch oven. Season with a pinch of salt and cook until the vegetables are softened and slightly browned, around 8 minutes. Stir in the minced garlic and cook until it becomes fragrant, about 45 seconds. Then, add the cayenne pepper, ground sage, and freshly ground black pepper, cooking for another 30 seconds to release their essential oils and deepen their flavors.

    5. Combine Beans and Liquid

    Combine the soaked beans with 6 to 8 cups of water in the Dutch oven. If you’re using a smoked ham hock and pickled pork shoulder or rind, add them at this stage. Throw in the fresh thyme sprigs and bay leaves. Bring the mixture to a boil, then reduce the heat to a bare simmer. Cover the pot and let it cook until the beans are tender, which should take between 1.5 to 2.5 hours.

    6. Thicken Liquid

    Once the beans are tender, remove the lid and continue cooking. Stir the pot occasionally for about 20 minutes, allowing the liquid to thicken and turn creamy. This process releases starches from the beans, giving the dish its signature creamy texture.

    7. Season and Serve

    Discard the bay leaves and thyme stems, then adjust the seasoning with hot sauce, cider vinegar (if using), and more salt and pepper to taste. For the best flavor, let the dish cool and refrigerate it overnight. Reheat it the next day and serve over cooked white rice.

    Variations

    Cuban Black Beans and Rice (Moros y Cristianos)

    Use the same base technique but with black beans, add bell peppers, cumin, and oregano. Serve with white rice and optionally, marinated roast pork or chicken.

    Spanish Chorizo with Navy Beans and Rice

    Introduce paprika and swap in Spanish chorizo for the andouille sausage. Use navy beans for their creamy texture and serve with saffron rice.

    Shrimp and Bean Étouffée over Rice

    Make a lighter version of the dish by using shrimp instead of sausage, add a sofrito base (onion, celery, bell pepper), and serve over rice with a sprinkle of fresh herbs.

    Italian Sausage and White Beans over Polenta

    Swap out the Cajun seasoning for Italian herbs, use white beans, and replace the rice with creamy polenta. Add a sprinkle of Parmesan cheese on top.

    Change the Protein - Shrimp

    For a lighter, seafood twist, add peeled, deveined shrimp in the last 5-10 minutes of cooking.


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