Cajun Red Beans and Rice with Sausage

This New Orleans red beans and rice recipe is rich, creamy, and packed with bold Cajun flavors. Perfect for chilly nights or those days when you’re craving something effortless yet comforting!

📝 Ingredients

• 1 pound dried red kidney beans
• 1 Tablespoon vegetable oil
• 12 ounces andouille sausage (or (other spicy smoked sausage) cut into 1/4-inch slices)
• 1 large yellow onion (diced)
• 1 large green bell pepper (diced)
• 2 stalks celery (diced)
• 6 cloves garlic (minced)
• 3 teaspoons Cajun seasoning
• 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 2 bay leaves
• 2 teaspoons Worcestershire sauce
• One smoked ham hock or ham shank (or 6 ounces smoked ham)
• 6 cups chicken stock
• cooked white rice (for serving)
• green onions and fresh parsley (for garnish)

👨‍🍳 Instructions

1. 1Rinse the beans in a colander under cold water, discarding any broken beans or debris. Transfer to a large bowl and cover with 2 inches of cold water. Soak for at least 8 hours or overnight.
2. 2In a large pot or Dutch oven heat the oil over medium heat. Add the sausage and brown on both sides, about 5 minutes total. Transfer to a plate and set aside. Once cool move to the fridge while the beans cook.
3. 3Without wiping out the pan, return to the heat and add the onion, pepper, celery, and garlic. Add more oil if needed. Cook until the veggies begin to soften, about 6 to 7 minutes. Stir often to prevent burning.
4. 4Add the Cajun seasoning, stir to coat the vegetables. Drain the beans and add them along with the thyme, bay leaves, Worcestershire, ham hock and stock to the pot.
5. 5Reduce the heat to medium-low. Simmer covered but with the lid tilted, stirring occasionally, until the beans are tender, about 2 hours.
6. 6Remove and discard thyme stems and bay leaves. Remove the ham hock and set aside. Blitz the beans with an immersion blender 2 to 3 times to break up some of the beans and thicken the sauce.
7. 7Carefully remove and discard bones and skin, and shred the ham. Return to the pot with the sausage. Return to the pot and cook over low heat until warmed through.
8. 8Serve with rice and garnish with minced parsley and sliced green onions.