Cajun Red Beans and Rice

Cajun Red Beans and Rice is the perfect addition to your Cajun and Creole meals! Full of delicious vegetables, Cajun seasoning, butter, and red beans, this will be the right touch to complete your meal. Give it a try today!

Cajun & Creole Food

I have always been a big fan of Cajun and Creole food. We had some awesome restaurants near where I lived in New Jersey, but, then again, we had just about everything in North Jersey. However, once I moved to Florida, there’s a whole different level of Cajun and Creole cooking down here in the South! I really don’t know which one is “better,” but I do know that the Southern way to cook Southern food is just, WOW!

Cajun Red Beans and Rice

I love making my Shrimp Fritters, Cajun Steak and Shrimp, and Fried Catfish. I also make this meat stir fry with shrimp, chicken, and andouille sausage. So I wanted to have a simple side to go with it. I have this amazing Creamy Grits recipe and a Jambalaya recipe as well. But I wanted a quick, easy, low effort rice dish to go with the protein dishes I love to make.

I came up with this on a whim. I started with the Cajun holy trinity – bell pepper, celery, and onion – and went from there. Garlic was a no-brainer. A lot of southern cooking has a roux, so I added flour and butter to create a creaminess. Throw in some Cajun seasoning, a can of small red beans, and some stock – chicken or vegetable will do – and I had a nice start.

It only took one time to get it right. However, the big bonus was, I impressed myself by actually measuring everything the first time so I didn’t have to go through several attempts to try to recreate it correctly!

Cajun Red Beans and Rice Ingredients

My favorite meals are ones with ingredients that are easy to get. So, here’s the ingredient list and my recommendations:

• Green Bell Pepper
• Celery
• Onions
• Garlic
• Olive Oil
• Butter
• All-Purpose Flour
• Cajun Seasoning – I usually use my own blend, but I also have on hand McCormick Perfect Pinch Bayou Cajun Seasoning
• Long Grain Rice
• Chicken or Vegetable Stock – I use Better Than Bouillon
• 1 Can Small Red Beans
• Celery Leaves for garnish

Cajun Red Beans and Rice Cooking Instructions

1. Heat the olive oil and 1 tablespoon of butter in a Dutch Oven or large stock pot over medium heat.
2. Add the the bell pepper, celery, and onions and season with salt and pepper. Cook until the vegetables are soft and the onions are translucent. This takes about 5-7 minutes.
3. Add the garlic and stir in for 1 minute. Now add the remaining tablespoon of butter, Cajun seasoning, and the flour. Stir in completely.
4. Now add in the rice and stir thoroughly.
5. Pour in the stock and red beans. Raise the temperature to high to bring it to a boil, then reduce it to low to simmer.
6. Cover the pot and allow the rice to simmer for 20 minutes.
7. Garnish with chopped celery leaves.

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Cajun Red Beans and Rice

Course Side Dish

Cuisine American, Cajun, Creole

Keyword cajun, creole, red beans, rice

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 8

Ingredients

• 1 cup Green Bell Pepper, diced
• 1 cup Celery, diced
• 1 cup Onions, diced
• 3 cloves Garlic, minced
• 1 Tablespoon Olive Oil
• 2 Tablespoons Butter
• 2 Tablespoons All-Purpose Flour
• 1 Tablespoon Cajun Seasoning
• 1 1/2 cup Long Grain Rice
• 3 1/2 cups Chicken or Vegetable Stock
• 1 15 ounce Can Small Red Beans
• Salt and Pepper to taste
• Celery Leaves, chopped (for garnish)

Instructions

1. Heat the olive oil and 1 tablespoon of butter in a Dutch Oven or large stock pot over medium heat.

2. Add the the bell pepper, celery, and onions and season with salt and pepper. Cook until the vegetables are soft and the onions are translucent. This takes about 5-7 minutes.

3. Add the garlic and stir in for 1 minute. Now add the remaining tablespoon of butter, Cajun seasoning and the flour. Stir in completely.

4. Now add in the rice and stir thoroughly.

5. Pour in the stock and red beans. Raise the temperature to high to bring it to a boil, then reduce it to low to simmer.

6. Cover the pot and allow the rice to simmer for 20 minutes.

7. Garnish with chopped celery leaves.