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    Home » Main Course » Easy Cajun Red Beans and Rice

    Easy Cajun Red Beans and Rice

    Published: Nov 28, 2020 · Modified: May 13, 2025 by Anne Clark · This post may contain affiliate links · 30 Comments

    Jump to Recipe Print Recipe
    picture of red beans and rice with picture of ingredients
    picture of finished red beans and rice recipe
    red beans and sausage over rice
    Quick and Easy Red Beans and Sausage on top of white rice on blue plate

    This Red Beans and Rice with Sausage is thick and creamy with authentic Louisiana flavor! With the perfect flavor and texture, my quick and easy recipe will make you a believer in using canned beans!

    My recipe only take 20 minutes to make because there are no dry beans to soak overnight! Cook your rice the day before or get it started right before you begin the recipe.

    1. Slice the sausage (5 minutes or less).
    2. Brown the sausage in a pan (5 minutes).
    3. Add the onion, bell pepper, and celery and saute (5 minutes).
    4. Add undrained red beans, creole cream style red beans, and seasonings. Simmer, covered (5 minutes).
    Cooked beans and sausage in a pan.

    My family is from St. James Parish, Louisiana, so you know I grew up eating all kinds of delicious Louisiana comfort food! No matter which grandparent's house or aunt and uncle we went to visit, there was always a pot of rice on the stove. One of my favorite meals is Crawfish Etouffee on top of steaming hot rice!

    Jump to:
    • What People Are Saying About This Recipe
    • Why You'll Love This Recipe
    • The Cajun Trinity
    • Ingredient Notes and Substitutions
    • Essential Tools
    • Recipe Steps with Photos
    • Tips You Should Know
    • Make it a Meal
    • How to Repurpose Leftovers
    • Storing/Shelf Life/Reheating
    • Frequently Asked Questions
    • More Cajun Recipe Inspiration
    • Get a Free Meal Plan
    • Leave a Comment
    • Follow me on Pinterest
    • Recipe
    •  
    • Comments

    What People Are Saying About This Recipe

    Kierra B., "Did this recipe and I literally fell in love !!!! Easiest most delicious way too make red beans and rice.. my kiddos loved it(and they’re picky eaters)"

    Samantha W., "I have never really been a fan of red beans and rice before now, and it is a hit with my international family. thanks"

    Patty D., "I tried this recipe and we loved it. I will be making this often. I never thought to use the frozen vegetable blend, the flavors were all there and what a time saver and budget friendly ingredient."

    Why You'll Love This Recipe

    Dinner in 20 minutes! A homemade meal doesn't necessarily have to take a long time to put together! This quick and easy recipe for red beans and rice is both delicious and comforting.

    Shortcuts you'll love! Combining two types of canned beans is the secret to the thick, creamy texture for authentic red beans and rice. If Blue Runner Creole Cream Style Red Beans are not available in your area, you can find them on Amazon.

    Less time chopping! Another favorite time-saving step is to use a bag of frozen chopped onion, bell pepper, and celery. They also take less time to saute than fresh cut onion, bell pepper, and celery. Win, Win!

    The Cajun Trinity

    The mixture of chopped onion, bell pepper, and celery is commonly referred to as the "trinity" in Cajun and Creole cooking. It's a staple ingredient in most Louisiana cooking.

    This recipe uses the frozen version. If you don't like the idea of using the convenient frozen blend, I'm here to convince you otherwise! First, the veggies are pre-chopped into the perfect size for cooking. Second, I keep several bags on hand so I never run out!

    A bag of PictSweet frozen chopped onion, bell pepper, and celery.
    A bag of generic store-brand frozen chopped onion, bell pepper, and celery.

    Ingredient Notes and Substitutions

    All ingredients measured out in individual containers.
    • Sausage - I love using pork andouille or Conecuh hickory smoked sausage, but you can use what you like. Turkey or chicken sausage will absolutely work.
    • Trinity - To save some prep time, use the frozen chopped onion, bell pepper, and celery "seasoning blend," but you can use fresh veggies instead. Use about 1 cup chopped onion, 1 cup chopped bell pepper, and ½ cup chopped celery.
    • Canned Blue Runner Creole Cream Style Red Beans - you can find these in the canned beans section of the store (or order from Amazon). They are very thick and creamy and nicely flavored.
    • Canned Pinto Beans - You'll need one can of either pinto beans with bacon (my favorite), red beans, or kidney beans (undrained).
    • Parsley & Basil - I opted to use dried parsley and dried basil in this recipe because I always have them on hand. If you'd like to substitute fresh parsley instead, increase threefold.
    • Garlic -Minced garlic in the jar is always my preference, but if you're in a pinch, sub in 1 teaspoon of garlic powder.
    • Cajun or Creole Seasoning - Do yourself a flavor 🙂 and get either Tony Chachere's or Slap ya Mama. A well-seasoned red beans and rice is a must!
    • Cooked Rice - You can either opt to make your own, or, if you're in need of another shortcut, get yourself some pre-cooked microwavable rice packets. Any long grain white rice will do!

    Essential Tools

    • Large (5-quart) heavy-duty pot with lid – A heavy-duty pot like my Calphalon works great for red beans and rice as well as this jambalaya.
    • Sharp knife – Makes slicing sausage easier and safer.
    • Cutting board – Clean thoroughly after use.
    • Can opener – A clean can opener is a must! Read How to Clean a Can Opener.
    • Measuring spoons – Tablespoon, teaspoon, and ¼ teaspoon.

    Recipe Steps with Photos

    Here's How to Make Red Beans and Rice in only 20 minutes!

    Step 1 - Brown the sliced sausage in hot oil for 5 minutes.

    Sliced and browned sausage in a pan.

    Step 2 -  Add the frozen onion, bell pepper, and celery and sauté 5 minutes.

    Chopped frozen onion, bell pepper, and celery added to the pan with the sausage.

    Step 3: Add the undrained red beans (I prefer pinto beans with bacon), Blue Runner creole beans, and seasonings. Simmer covered for 5 minutes.

    Both cans of beans and all the seasonings added to the pan with the sausage and veggies.

    Step 4: Serve with cooked rice and enjoy with crusty french bread or even hot cornbread!

    A serving of red beans and sausage next to a serving of cooked white rice on a brown plate with cooked cornbread in the background.

    Tips You Should Know

    If you can't get your hands on the Blue Runner creole beans, you can sub in another can of regular red beans, pinto beans, or kidney beans instead. Simply drain off all the liquid, then place half the beans in a bowl.  Use a fork to mash the beans.  Add the mashed beans and the rest of the un-mashed beans to the rest of the dish.

    If you only have fresh onion, bell pepper, and celery, you'll need to simmer them an additional 5 minutes and add 1-2 tablespoons of water or chicken broth to the bean mixture. This is because the frozen trinity releases moisture as it cooks and thins out the super thick creole red beans.

    Make it a Meal

    A lot of you wonder what goes with Red Beans and Rice. Red Beans and Rice is a filling meal all by itself, yes. But traditionally, French bread is the most popular side served with it.  Cornbread, collard greens, deviled eggs, or a simple salad are all great choices, too.

    How to Repurpose Leftovers

    Leftover red beans and rice are delicious the next day! To serve them with a twist, we love these unique leftover ideas!

    1. Make a Wrap or Burrito
    Spoon the reheated red beans, rice, and sausage into a flour tortilla with shredded cheese, hot sauce, and a little sour cream. Roll it up for a quick Cajun-style burrito.

    2. Turn It Into a Soup
    Add a splash of chicken broth or water to leftovers in a saucepan and simmer until slightly thinned. Top with green onions or hot sauce for a cozy, brothy version.

    3. Stuffed Bell Peppers
    Scoop leftover beans and rice into halved bell peppers, top with cheese, and bake at 375°F until the peppers are tender and the cheese is melted.

    Storing/Shelf Life/Reheating

    • This recipe freezes well.  Allow the red beans and sausage and rice to completely cool off. Then place into a freezer container or sealable plastic freezer bag (write the date on the bag so you can easily remember it). Frozen red beans and sausage and cooked rice will stay fresh for up to 3 months. Thaw in the fridge the day before you plan to eat if. Reheat in a pot on the stove or in the microwave.
    • Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids.  Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.

    Frequently Asked Questions

    Can I used dried beans instead of canned?

    Yes, but dried beans require soaking and longer cooking—so they’re best for a slower, from-scratch version. This recipe is designed for speed, which is why canned beans are perfect here.

    What kind of sausage should I use?

    Smoked sausage or andouille sausage work best. Andouille brings a spicy, smoky Cajun flavor, but regular smoked sausage (pork, beef, or turkey) is great if you want something milder.

    Can I make this ahead of time?

    Yes! The flavors deepen after sitting, so it's even better the next day. Just store it in the fridge for up to 3 days and reheat gently. If it seems too thick, add 1-2 tablespoons of water or chicken broth.

    Cooked red beans and sausage in a pan.
    Using Blue Runner Creamy Red Beans are the key to this hearty, flavorful dinner!

    More Cajun Recipe Inspiration

    • Baked Casserole in white oblong dish with wooden spoon
      Easy Shrimp and Rice Casserole
    • Baked chicken breast with potato wedges and green salad on the side.
      Cajun Butter Chicken
    • dirty rice dressing in bowl
      Easy Cajun Rice Dressing
    • Baked salmon fillet on white plate with three lemon slices.
      Cajun Baked Salmon

    Get a Free Meal Plan

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    Leave a Comment

    If you tried this delicious Red Beans and Rice, leave a recipe rating and tell me know how it turned out. Thank you!

    Follow me on Pinterest

    Follow me on Pinterest for lots of easy and delicious, southern-style recipes. Share a picture of your finished recipe - I'd love to see your version!

    Recipe

    Red Beans and Rice with Sausage mykitchenserenity

    Quick and Easy Red Beans and Rice with Sausage

    Enjoy a scrumptious plate of red beans and rice with sausage that is ready to eat in under 30 minutes!  If you are looking for a quick and easy recipe for delicious red beans and rice, then look no further.  The best quick red beans and rice recipe this side of the Mississippi!
    4.94 from 33 votes
    Print Pin For Later Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4
    Calories: 781kcal
    Author: Anne Clark | My Kitchen Serenity

    Equipment

    • Large (minimum 5-quart) heavy duty pot w/cover
    • Sharp knife
    • Cutting board
    • measuring spoons

    Ingredients

    • 1 lb smoked sausage, sliced into 1-inch discs (andouille sausage or Conecuh sausage)
    • 2 tablespoon olive oil
    • 10-oz bag frozen seasoning blend (pre-chopped onion, bell pepper, and celery) see Notes for substitution
    • 15.5-oz can red beans (or pinto beans with bacon), undrained
    • 16-oz can Blue Runner Creole Cream Style Red Beans see Notes for substitution
    • 1 tablespoon dried parsley
    • 1 teaspoon minced garlic
    • 1 teaspoon dried basil
    • ¼ teaspoon Cajun or Creole seasoning (such as Tony's) add more seasoning to suit your taste
    • cooked rice
    Prevent your screen from going dark

    Instructions

    • Saute the sliced sausage in the oil until the sausage is slightly browned, about 5 minutes.  Add the onion, bell pepper, and celery seasoning blend. Saute until tender, about 5 minutes (saute 5 additional minutes if using fresh vegetables annd add 1-2 tbsp).  
    • Add the undrained red beans (or pinto beans with bacon), creole cream style red beans, and seasonings. Mix well and gently simmer, covered, for 5 minutes.
    • Stir. Serve with hot cooked rice.  

    Notes

    Substitutions
    If using fresh veggies, use 1 cup chopped onion, 1 cup diced bell pepper, and ½ cup diced celery plus 1-2 tablespoons of water or chicken broth to thin out the super thick creole red beans. Saute for 10 minutes or until softened.
    If you can't find the Blue Runner beans, sub with a can of red beans or pinto beans, drained. Mash half the beans, then add all the beans to the pot.
    Additional Notes
    Store leftover red beans and rice in an airtight container for up to 3 days in the refrigerator, or up to 3 months in the freezer.
    Super time-saving tip:  Use precooked rice that comes in a pouch.
    The nutritional information does not include the rice.
    Tried this Recipe? Tag me Today!Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

    Nutrition

    Serving: 13.6oz | Calories: 781kcal | Carbohydrates: 78g | Protein: 31g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 81mg | Sodium: 1619mg | Potassium: 1138mg | Fiber: 16g | Sugar: 2g | Vitamin A: 6080IU | Vitamin C: 15mg | Calcium: 164mg | Iron: 6mg

    Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.

    Original pictures from 2018!

    finished red beans and rice with sausage meal on blue plate

     

     

    finished meal inside black pot with steam arising

     

     

    « Easy and Delicious Spinach Parmesan Casserole
    10-Minute Red Snapper with Lemon Butter Caper Sauce »

    About Anne Clark

    Hi! I'm Anne, the founder and content creator at My Kitchen Serenity, a food blog focused on serving the needs of busy moms and dads who are looking for easy and delicious recipes for the family.

    Reader Interactions

    Comments

    1. Michele Stoddard

      July 23, 2024 at 11:29 am

      5 stars
      This is the second time making this recipe, still can’t find the blue runner beans. This time I doubled the recipe and pulsed a can of red kidney beans in hot chili sauce. Wow what a difference it made! I like the extra creamy texture. Also added a jalapeño and a red chili pepper. Served it over white rice

      Reply
      • Anne Clark

        July 23, 2024 at 12:00 pm

        Wow Michele, I LOVE how you didn't let not finding the Blue Runner beans keep you from making this recipe! Your version sounds SO delicious, I want to make it for myself. Thank you for leaving 5 stars and a great review!

        Reply
    2. Brad

      August 29, 2024 at 9:02 pm

      5 stars
      This was delicious! I didn't have beans with bacon, but started by searing diced pancetta in the pan instead. Also used a lot more holy Trinity but cooked it down on medium for almost 30 minutes Bursting with flavor! Noting this recipe

      Reply
      • Anne Clark

        August 30, 2024 at 10:05 am

        This is wonderful! Thank you, Brad, for leaving a nice review and 5 stars! I'm so happy you liked the recipe, and I really like your substitution with the pancetta

        Reply
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    Hi. I’m Anne and I’m happy to share with you my easy, family-friendly recipes. I’ve been cooking for my family for 30 years, and what I’ve learned is that most busy families appreciate easy homemade meals. Now that the kids are grown, my passion is creating and sharing flavorful food for you and your family to enjoy as well. If you have any questions, feel free to email me at Anne@mykitchenserenity.com. 

    I’d love to hear from you!

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