Louisiana Cajun Creole Style Red Beans & Rice

Best Plated
All Pretty in the Plate

While I didn’t grow up in Louisiana I simply love Cajun fare especially red beans and rice. I remember watching Creole Chef Justin Wilson as a teen—‘memba him?? He was a wonderful cooking inspiration and I looked forward to each of his programs with great anticipation. Justin’s Deep- South Cajun style and mannerisms made him one amusing cooking entertainer.

Recently, I had the opportunity to serve this dish to a good Cajun friend of mine. I asked for his honest opinion and critique and his exact words to me were, “Oooo wee dis give me frissons (goose bumps) they’re just like I remember!” I passed the test with flying colors—coulda been beans instead 😉

This simple Cajun dish is easy to prepare, slightly spicy, very filling and brimming with Creole flavors. Made with Cajun seasonings and andouille sausage. This is a great Sunday dinner served with buttered, long grain rice and crusty bread.”

Best Pan
Bubbling Beans


2 15 ounce cans red kidney beans

1/4 cup olive oil

1 large onion, chopped

1 bell pepper; red, green, yellow or orange or a combination, chopped

2 tablespoons minced garlic

2 stalks celery, chopped

1 15 ounce can chopped tomatoes with juice

2 bay leaves

1/2 teaspoon cayenne pepper

1 teaspoon dried thyme

1/4 teaspoon dried SAGE

1 tablespoon dried parsley

1 teaspoon Cajun seasoning

1 pound andouille sausage, sliced

1 lb ground sweet Italian sausage


In a skillet, heat oil over medium heat. Saute onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes. Rinse beans, Stir cooked vegetables into beans and add tomatoes. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 10-15 minutes. Stir sausage into beans, and continue to simmer for 15-20 minutes.

Meanwhile, prepare the rice. Serve beans over steamed white rice.


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