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red beans and rice with cajun sausage.

red beans and rice

Red.Beans.And.Rice….Red.Beans.And.Rice….Red.okay, you get the idea!  I’m dreaming of them now!  So good.

My dad makes THE BEST Red.Beans.And.Rice!  No kidding!  It must be his many years growing up in Southern Louisiana that gives him a “leg up” on me. That’s what I’ll continue to believe anyway. For some reason, everything my dad really loves to cook…cooks well…enjoys eating seem to be the most basic and simple dishes. We’ve nicknamed them “Louisiana Style” meals. One day, I’ll put together a post on these “Louisiana Style” meals that I speak of. That’ll be a good one!!

Anyway…back to Red.Beans.And.Rice. Here’s what you’ll need and how to make them~my way at least!


1 pkg dried red kidney beans rinsed and soaked
1 medium onion diced
2 garlic cloves minced
2 tbsp roux (prepared or made fresh)
1 tsp cajun seasoning
salt & pepper to taste….(salt after beans are cooked…otherwise, the salt makes the beans tough.)
1 bay leaf
1 can of original rotel
8 cups of chicken stock or water
1 link of Cajun sausage sliced
2 tbs chopped parsley *
1 cup of long grain rice**

How to make:

  1. In a stock pot, add the beans, chicken stock or water and Rotel and bring to a boil.
  2. In another pan, saute the onions, garlic, salt, pepper, bay leaf and Cajun seasoning with the sliced Cajun sausage.
  3. Once the vegetables are fragrant and tender and the sausage is browned, add in the roux and mix well.
  4. Pour the sausage/vegetable mixture into the boiling beans and lower the heat to a simmer.
  5. Cook until the beans are tender and the gravy gets thick and rich.
  6. In a sauce pan, prepare the rice.
  7. Serve by ladling the beans and sausage over a scoop of rice and garnish with parsley.


*as a garnish
**{1 part rice to 1 1/2 parts water and a pat of butter or tbs of olive oil} Bring to a boil, lower the heat and cover when most of water has boiled out. You’ll have perfect rice every time!

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