Cajun Red Beans and Rice (Quick & Easy Recipe)

Cajun Red Beans and Rice is a delicious stewed dinner recipe that comes together in less than an hour with this quick method! While not authentic New Orleans cooking, it’s perfect for a Monday night dinner!

Red Beans and Rice are a Louisiana specialty. The slow-cooked meal with andouille sausage, the holy trinity, and creole seasoning traditionally simmers for hours.

This recipe is a quick and easy version, using canned kidney beans instead of dried and soaked beans.

While it’s not traditional, it’s the perfect way to enjoy a big pot of red beans and rice recipe!

How to Make Cajun Red Beans and Rice

For this recipe, you’ll need andouille sausage or some smoked sausage. If I were making this for my mom, I would use Turkey Kielbasa instead of spicy sausage. We love the turkey sausage; it’s lean and tasty. 

If you’re a vegetarian, feel free to leave the sausage out altogether! This is a fantastic recipe to serve to your vegan/vegetarian friends. It’s hearty!

Andouille sausage has a kick of cayenne pepper, so leave it out if you have people who don’t do spice. 

You can use cajun or creole seasoning for your cajun seasoning. The difference is that cajun is spiced with peppers, and creole seasoning has more herbs.

While they can be used interchangeably, if you’re sensitive to spice, use creole seasoning so you don’t get it too spicy!

When I’m serving a crowd, I like to use creole seasoning and serve cayenne pepper hot sauce on the side for anyone who likes extra spice. 

Now, here’s where it gets easy peasy. I use canned kidney beans, y’all!

Red Kidney beans are some of my favorite beans. I prefer to use them in my 5-Ingredient Chili Recipe. 

​They’re just great! 

If you want to use dried beans for red beans and rice, use Camellia’s beans. I buy them at my local Publix, but you can also order them from Amazon. 

You’ll follow the instructions for soaking your beans and cooking. 

​Wash day was on Mondays in Louisiana, so the pot of beans would simmer all day, getting nice and soft. It was ready to eat when people were home and craving a good, hearty meal. 

You’ll also need an onion, celery, and green bell pepper for your Holy Trinity.

A little garlic (or the Pope!) is sensational with it.

​Pour in some chicken stock or vegetable stock and let this simmer away. 

Some people add a smoked ham hock or their leftover ham bone when simmering the small red beans (or any dry beans!). 

Quick and Easy Red Beans and Rice

So, if you have your sausage, Holy Trinity, a little broth, some beans, and a little seasoning, you’ll let this stew together for 20-30 minutes while making a pot of white rice, and you’re ready to eat! 

For authentic Louisiana red beans and rice you’ll start with a roux made of vegetable oil and flour, then you’ll cook your peppers, onions, and celery in that. Your Sunday dinner will have a depth of flavor will have the most amazing flavor!

But! We all don’t have hours and hours or don’t PLAN to have hours and hours! ((Guilty!! That’s my downfall))

Using canned beans helps cut down hours of time.

​Since we are doing a quick and easy version of red beans and rice, we want to pack as much flavor as possible.

Some flavor enhancers are bay leaves, fresh herbs, and using stock instead of water. 

I used a cast iron skillet to make my version, but it was smaller than the printable recipe card. When making the full recipe, you’ll want to use a Dutch oven or a large pot that holds heat well. 

For this quick recipe, you’ll saute your chopped sausage until it’s crispy, then remove it from the pot.

With the leftover sausage oil, saute the celery, onion, and bell pepper. Use whatever color you have—green peppers, yellow bell peppers, whatever you have!

You’ll saute these until they’re super soft, then add your beans, Cajun sausage, stock, and seasonings. 

​This cooking process is simple: Let it simmer for 20 minutes, and you’ll be ready to serve!

I like to use my mini Dash Rice Cooker to cook a small batch of white rice, which I’ll serve in the center of the main dish.

​What to Serve with Red Beans & Rice

You’ll want to serve some ride with this simple meal, and maybe a light salad. 

My favorite side dish is sweet cornbread or a crusty loaf of French bread. You want something to dig into the saucy beans and soak up all that broth.

The bold flavors are perfect with some bread and butter. Just delicious!

My favorite salad with this easy dinner recipe is a Prosecco Vinaigrette Salad. It’s light and a great way to round out your meal.

​Of course, eating red beans and rice needs no other side dish! You can serve it as is with the rice!

Tips for Success

If you like your red beans and rice thick, blend a cup of your beans before adding them to the pot to simmer. 

Any leftover red beans can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 4 months. 

This is a great meal to cook once and eat twice! 

​I like to use low-sodium broth and no-salt Cajun or Creole seasoning. This allows me to add salt without worrying about oversalting everything. 

You can serve this pot of goodness with fresh green onions on the side for a bright extra flavor when you’re serving! 

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