Go Back
–+ servings
red beans with sausage and rice sprinkled with parsley and cornbread on the side

Quick Cajun Red Beans & Rice

Source: donuts2crumpets
Quick and easy Cajun Red Beans and Rice combine smokey sausage and ham with creamy beans and a spicy sauce to create a beautifully comforting dinner!
Servings: 8
Prep Time 15 minutes
Cook Time 30 minutes
5 from 21 votes

EQUIPMENT

Ingredients
  

  • 1 tbsp olive oil
  • 1 package 12-14oz smoked sausage, sliced in to chunks, (andouille is traditional.)
  • 8 oz diced ham OR chopped and cooked bacon
  • 3 15oz cans red beans or kidney beans, drained
  • 3 cups chicken stock
  • 1 medium onion grated
  • 1 Tbsp minced garlic
  • 3 Tbsp tomato paste
  • 1 Tbsp red wine vinegar
  • 1 tsp sriracha (optional)
  • 2 tsp cajun seasoning I use Slap Ya Mama, yellow container
  • 1/2 tsp ground mustard powder
  • 1/4 tsp celery seed
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 Tbsp cornstarch mixed with 2 Tbsp water
  • Cooked Rice
  • Chopped fresh parsley or cilantro

Instructions
 

  • Slice the sausage in to 1/4 inch chunks – I always slice mine slightly on the diagonal so I get larger pieces.
  • Heat the oil in a 5-6qt non-stick stock pot, add the sausage and ham and let brown a bit on each side, tossing it around for 2-3 minutes.
  • Add in the beans, chicken stock, onion, garlic, tomato paste, red wine vinegar, sriracha, cajun seasoning, ground mustard powder, celery seed, salt and pepper.
  • Bring to a boil, then reduce heat to medium and simmer for 25-30 minutes, stirring frequently.
  • Add the cornstarch and water mixture and stir well. Let cook an additional couple of minutes until thickened. (If it’s thicker than you like, add a little extra chicken broth, if you want it thicker, add a little extra cornstarch mixed with water.)
  • Serve over cooked rice and sprinkle with fresh parsley or cilantro.

Notes

Some tips for this recipe:
  • If you like diced onions rather than grated onion, go for it, just make sure to sauté them with the sausage at the beginning of the recipe so they get soft and translucent – my family prefer it grated so they get all the flavor and none of the chunks.
  • You can used diced ham OR chopped crispy bacon – they both add delicious flavor.
  • Andouille sausage is the traditional sausage to add to red beans and rice, but not everyone loves that distinct flavor.  I have made this with regular smoked sausage too and it’s absolutely delicious!
  • If you don't like a good amount of spice, cut down the Cajun seasoning or eliminate the sriracha.  I like spicy - especially with crumbly sweet cornbread over the top!
  • Red beans are the traditional beans to use in this dish, but you can use kidney beans instead if that is what you have on hand.  I’ve made with both.
  • Creating the consistency you like is pretty easy with this recipe – if you want your red bean mixture thinner, just add extra chicken stock, if you want it thicker, add extra cornstarch and water mixture!