Cajun Red Beans and Rice Recipe (2024)

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Cajun Red Beans and Rice Recipe (1)


Rating: 1 stars


I grew up in Baton Rouge in a family of 9 so Red Beans and rice was a regular staple. I don't know what you made but in Louisiana if you put canned beans in RB and R you likely have broken several laws. Putting a ham hock or other meat in with the beans when they are cooking is a necessity. I agree with the other reviewers, call up a Cajun or look one up on the internet

Cajun Red Beans and Rice Recipe (2)


Rating: 1 stars


I can not believe you had the audacity to ruin Redbeans like that and how dare you make a claim that the recipe you posted is in fact "Cajun"! There is not a Cajun in the world that would make red beans like this! We take our food and recipes seriously! Ask any true cajun! Not only will we teach you how to cook it right, but we will invite you over to come eat some real cajun cooking and send you home with a to-go plate as well! Come to Louisiana baby and we will teach you how to make some REAL Cajun Redbeans. I need to see a ham hock or a turkey next in those beans before you can claim they are cajun!!

Cajun Red Beans and Rice Recipe (3)


Rating: 5 stars


Like other reviewers, I chop my own vegetables. This results in probably doubling the amount of onions, celery, and bell pepper.I also add in some chopped carrot - I don't think it does much for the flavor, but I'm always looking to increase the amount of vegetables. Although I don't particularly like celery, it's an important ingredient here, as it adds a crunch to the dish. I use all four of the sausages, which means that I also increase the amount of spices that I use and the amount of liquid.I use chicken stock instead of water, if I have it. I let this simmer for about half an hour, while I'm waiting for my brown rice to finish. Delicious and good for leftovers, too!

Cajun Red Beans and Rice Recipe (4)


Rating: 4 stars


Enjoyed the flavors. Leftovers reheated well. Used crumbled chicken andouille (not links), omitted celery, and added a little cayenne. It had a nice little spicy kick, and then had hot sauce on the table. It all came together pretty easily.

Rating: 4 stars


Heat will always be up to the individual, and we added Tabasco at the table. Otherwise followed as written except to chop up my own vegetables (saves lots of money & I always have those on hand anyway), skip the water, and made the rice with chicken stock for more flavor. I used Applegate's turkey Andouille, which is quite spicy but healthy and low-fat. We enjoyed this a lot with cornbread and slaw.

Cajun Red Beans and Rice Recipe (6)


Rating: 4 stars


I at least doubled the veggies and swapped the sausage for some soyrizo. Very easy and tasty.

Cajun Red Beans and Rice Recipe (7)


Rating: 5 stars


This recipe was a surprise at how good it came out. I think I had lower expectations because it didn't seem to be that complicated or too many ingredients-- but I was wrong. It is a healthier version to the Cajun boxed rice stuff. I didn't used prechopped veggies-- I cut my own which might have increased the amount of veggies slightly. Overall a very solid (EASY) recipe that I think would be a good crowd pleaser.

Cajun Red Beans and Rice Recipe (8)


Rating: 4 stars


This was surprisingly good for something so easy to prepare. I'll definitely make it again!

Cajun Red Beans and Rice Recipe (9)


Rating: 5 stars


Love it. Quick, easy and in constant rotation at our house.

Cajun Red Beans and Rice Recipe (10)


Rating: 5 stars


I loved this! I had some leftover sausage from a BBQ and I did not want to make yet another pasta dish. This was spicy and delicious! The only thing I changed was I substituted the water for fat free, low sodium chicken broth. Served over brown rice. Will definitely make again.

Cajun Red Beans and Rice Recipe (11)


Rating: 5 stars


This was fantastic! I used 1/2 an onion, 1 green pepper and 1/2 an orange pepper and also added 1 plum tomato (using up stuff in the kitchen) and didn't mash up the red beans. I don't know if I would add the water next time. Served it with corn muffins. This is a definate "do again" recipe!

Cajun Red Beans and Rice Recipe (12)


Rating: 5 stars


I have to admit, I didn't expect to like this (because I never had tomatoes in RB&R), but I needed a quick red beans & rice recipe, so I took a chance. I'm so glad I did; the family raved about how good it was! This is my new favorite red beans & rice recipe.

Cajun Red Beans and Rice Recipe (13)


Rating: 5 stars


This was a fantastic weeknight supper. Very easy to prepare, without much prep work. I substituted Aidelle's pork andouille sausage, creole seasoning I had on hand, and used brown rice, but otherwise prepared as directed. My husband and 9 year old loved it. Served with homemade mixed greens (collards, etc) and cornbread. This definitely will get made again.

Cajun Red Beans and Rice Recipe (14)


Rating: 4 stars


I liked this quite a bit but the rice/beans ratio wasn't right. I followed the instructions on the (brown) rice package, and wound up w/about an add'l cup of rice, which I stashed in the fridge. I also couldn't find the aromatics mix at the market so just eyeballed and chopped onion, bell, and celery.

Cajun Red Beans and Rice Recipe (15)


Rating: 4 stars


I really enjoy this recipe. Although it isn't exactly what I think of as "red beans and rice" the flavors are great and it's a very filling entree. I generally just cut up onion and green pepper, as my grocery store doesn't carry a prechopped onion, bell pepper, and celery mix. I don't think it's worth buying celery just for this recipe.

Cajun Red Beans and Rice Recipe (16)


Rating: 5 stars


Just made this for dinner and it is outstanding. I substituted habanero and monterey jack chicken sausage instead of andouille; 1 tsp of regular sodium cajun seasoning instead of 1.5 tsp; 1/4 tsp salt instead of 3/4 tsp low sodium; home-chopped yellow bell peppers, onions, and celery instead of pre-chopped; and yellow rice instead of long-grain white rice. I only substituted because these were what I had on hand. Even with the stand-ins i really loved this dish. I will be making this several times a month! Thanks for a GREAT recipe CL!

Cajun Red Beans and Rice Recipe (17)


Rating: 3 stars


quick and easy for a weeknight meal.

Cajun Red Beans and Rice Recipe (18)


Rating: 4 stars


I thought this was a great, easy weeknight dinner. I couldn't find chicken andouille, so I used the Aidells brand pork andouille instead, and only used a tiny bit of oil since the sausage was kind of fatty. I also realized too late that I didn't have white rice - only one of those mixes of brown and wild rice. I was worried the wild rice would ruin the dish, but the it was surprisingly delicious with the beans and sausage, and more nutritious too. I will definitely be making this a lot!

Cajun Red Beans and Rice Recipe (19)


Rating: 4 stars


I rank this 4 stars, meaning very good. I would not make this for a special occasion, but it's very good for every day. This recipe is very easy to put together and yields a lot of flavor - perfect for a weeknight meal. I chopped my own celery, onion and peppers, adding up to about 9 ounces total or 1/2-3/4 cup of each. I also used regular andouille, but a little less than the recipe called for. I served it over brown basmati rice.

Cajun Red Beans and Rice Recipe (20)


Rating: 4 stars


This was very easy to make and very tasty. I will make this again.

Cajun Red Beans and Rice Recipe (21)


Rating: 5 stars


Really tasty!!

Cajun Red Beans and Rice Recipe (2024)


What is the difference between Creole and Cajun red beans and rice? ›

Red beans and rice is a Creole dish! Creole and Cajun are two distinct cultures in Louisiana. Creole describes the culture of people born to settlers in French colonial Louisiana, especially New Orleans. A lot of people remember the difference like this: Creole food uses tomatoes and proper Cajun food does not.

Why add butter to red beans and rice? ›

A delicious fat for your red beans

And if you love cooking red beans, you probably have a favorite kind of fat that adds the dimension, flavor and creaminess you can't live without. For many, it's butter — with its rich, creamy dairy flavor, it feels good in your mouth and makes other flavors taste better, too.

Why do Cajuns eat red beans and rice on Mondays? ›

The dish is customary – ham was traditionally a Sunday meal and Monday was washday. A pot of beans could sit on the stove and simmer while the women were busy scrubbing clothes. The dish is now fairly common throughout the Southeast.

Which is better Cajun or Creole seasoning? ›

Both go well on similar dishes, and contain similar flavor profiles in many ways. The main difference is the spice factor present in the Cajun seasoning, which makes Creole seasoning a great alternative for someone hoping to try their hand at shrimp étouffée, but can't handle the heat.

Is Creole seasoning the same as Cajun seasoning? ›

While very similar, the primary difference between Cajun and Creole seasonings is this: Cajun seasoning contains a combination of ground peppers—cayenne, black, white, etc. —while Creole seasoning is heavy on the herbs—paprika, oregano, thyme, etc.

What does red beans and rice do to your body? ›

Rice and Beans Are Protein-Packed Foods

One of the significant benefits of rice and beans is their high protein content. They provide you with healthy plant-based protein, coming in at around 12 grams of protein per cup. These winning sides contain amino acids that blend together to make complete proteins.

What thickens red beans and rice? ›

Mix the cornstarch and cold water together in a bowl then pour it into the red bean mixture and stir well. You will start to see the texture become thicker and creamier. Once done, remove the bay leaves and serve over rice.

Do you cook red beans covered or uncovered? ›

Bring to a boil, then reduce heat to a simmer. Partially cover pot, and simmer for 1-2 hours, stirring occasionally until beans are soft. Mash beans against the side of the pot for a creamier consistency. Add salt, pepper, and Creole seasoning or hot sauce to taste.

Do you have to soak your beans for red beans and rice? ›

Dried beans should be soaked prior to cooking for easier digestion and faster cook time. There are two commonly used ways to soak beans: overnight or quick soak. The overnight method is incredibly simple — add beans to a large stockpot and cover them with twice their volume in water. Cover and let sit overnight.

What meat goes with red beans and rice? ›

Grilled Chicken

If you wonder what meat goes with red beans and rice, there is just nothing better than a juicy grilled chicken. This is not just any grilled chicken, it's juicy. It's flavorful.

How do you make red beans and rice less gassy? ›

Soaking overnight and then discarding the soaking water leaches out sugars in beans that are responsible for gas production. But if you don't have time for a traditional overnight soak, a quick soak is just as beneficial. Rinse the beans and then place them in a pot with three cups of water for each cup of dried beans.

Do black people eat red beans and rice? ›

The slave rebellion in Haiti (1791-1804) also brought an influx of ethnic Europeans, free blacks, and enslaved blacks. So it was probably inevitable that the newcomers, whether voluntary and involuntary, brought along with them their rice and beans dishes, which, in New Orleans, became red beans and rice.

Why do people soak red beans overnight? ›

The idea behind soaking dried beans is that it makes the beans cook more quickly and evenly. It's also been posited that soaking beans breaks down some of their complex sugars, making them easier to digest. Because every stomach is different, we didn't test for digestibility.

Did Popeyes remove red beans and rice? ›

Popeyes still continues to serve a variety of sides on their menu, including Red Beans and Rice, Coleslaw, Mashed Potatoes with Gravy and Biscuits. Popeyes is a local favorite with two locations here in Vicksburg; the original restaurant at 3309 Pemberton Square Blvd.

What is Cajun vs Cajun Creole? ›

While they are very similar, they do utilize different ingredients. Cajun food is typically spicier than Creole food, and it also contains more pork and crawfish. Creole food utilizes more ingredients like tomatoes, shrimp, oysters, and crab.

What is the difference between Cajun and Creole dishes? ›

Creole cooking is typically more refined, while Cajun food is a rustic affair. Locals often refer to the two as “city food” and “country food.” Because Creoles were more affluent, they tended to use a higher number of ingredients—remoulade sauce contains nearly a dozen—along with a generous amount of butter and cream.

What is the difference between Cajun and Creole food? ›

Cajun and Creole food are both native to Louisiana and can be found in restaurants throughout New Orleans. One of the simplest differences between the two cuisine types is that Creole food typically uses tomatoes and tomato-based sauces while traditional Cajun food does not.

What is the main differences between Creole and Cajun cooking? ›

The cultural difference between the two methods of cooking lies in the fact that Creoles had access to local markets, and servants to cook their food while Cajuns lived mostly off the land, were subject to the elements of the seasons, and generally cooked meals in one large pot.


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