Cajun Red Beans and Rice

Isla Marie

Cajun Red Beans and Rice

Creamy, smoky red beans slow-simmered with andouille sausage, ham hock, and the Cajun holy trinity, served over fluffy rice. The ultimate Monday night Louisiana tradition tastes like it cooked all day.

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings: 10

Course: Comfort Food, Dinner, Main Course, One Pot Meal

Cuisine: Cajun

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Beans & Meat

1 lb dry red kidney beans soaked overnight or quick-soaked
1 lb andouille sausage sliced
1 large ham hock or ½ lb smoked ham

The Trinity + Garlic

1 large onion diced
1 green bell pepper diced
3 ribs celery diced
5 cloves garlic minced

Liquids & Seasonings

8 –10 cups water or chicken broth
2 bay leaves
2 tbsp Cajun/Creole seasoning
1 tsp smoked paprika
1 tsp dried thyme
½ tsp cayenne optional
Salt & black pepper to taste

To Finish

¼ cup chopped fresh parsley
3 green onions sliced
Cooked medium-grain white rice
Louisiana hot sauce

Equipment

Heavy Dutch oven or large pot (6+ qt)
Wooden spoon
Instant Pot (optional)
Colander (for soaking beans)

Method

Stovetop (Traditional)
Soak beans overnight or quick-soak.
Brown sausage → remove. Sauté Trinity 8 min → add garlic 60 sec.
Add beans, sausage, ham hock, water/broth, bay leaves, spices → boil → low simmer 2½–3½ hrs.
Mash some beans against pot → remove hock → shred meat → return.
Stir in parsley & green onions → taste & adjust seasoning.
Serve over rice with extra green onions & hot sauce.
Instant Pot (Weeknight Hack)Same prep → pressure cook HIGH 40–45 min (soaked) or 60 min (unsoaked) → natural release 20 min → mash & finish as above.

Notes

Ham hock = non-negotiable for authentic smoky flavor

Day 2 & 3 leftovers are even better

Mash ¼ of beans for classic creamy texture

Freezes perfectly up to 4 months

Use Camellia brand beans if you can find them