When it comes to comfort food, Louisiana red beans and rice is one of the most satisfying meals I know. It’s warm, hearty, and layered with bold Cajun flavor. The traditional version calls for bacon, ham, and andouille sausage, but over the years, I’ve developed a lighter take that my family asks for again and again: red beans and rice with chicken sausage. It keeps all the smoky, savory depth of the original while cutting back on fat. It’s a balanced twist that’s just as flavorful and a bit more weeknight-friendly.
Red Beans and Rice with Chicken Sausage
I love using chicken andouille sausage in my red beans and rice recipe because it adds all the smoky, spicy flavor of traditional andouille (just like in my favorite chicken jambalaya) without being quite as heavy. It’s a great option when I want to lighten up this classic Louisiana comfort food without sacrificing taste. Chicken sausage still brings that signature Cajun kick and rich depth to this red beans and rice, but with less fat–making it perfect for regular weeknight dinners. It’s bold, hearty, and balances beautifully with the creamy red beans.
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Make It Even Easier
If you’re in a hurry (as I often am), you can use canned beans instead of dried beans. To do this, I use 4 (15-ounce) cans of drained and rinsed kidney beans and reduce the chicken broth to 1 cup. Then, I simmer everything for just 30 minutes–no soaking, and no long cook times required. It still tastes incredible and makes this easy Cajun red beans and rice recipe weeknight-friendly without cutting corners on flavor.
Louisiana Red Beans and Rice with Chicken Sausage
Equipment
- Dutch Oven
- High-Powered Blender
Ingredients
- 1 pound dried kidney beans (*)
- 6 slices bacon (chopped)
- ½ onion (diced)
- 2 ribs celery (chopped)
- 1 green bell pepper (chopped)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cloves garlic (minced)
- ½ tablespoon Cajun seasoning
- ½ pound ham (cubed)
- 5 cups chicken broth
- 1 pound Andouille chicken sausage (sliced into rounds**)
- 3 cups cooked long-grain white rice (for serving)
Instructions
The Night Before:
- Add the beans to a large bowl. Pour water to cover the beans entirely. Soak for at least 8 hours, or up to overnight.1 pound dried kidney beans
When Ready to Cook:
- Add the bacon to a large skillet over medium heat. Fry until crispy. Then transfer the bacon bits to a plate lined with paper towel.6 slices bacon
- Add in the onion, celery, and bell pepper. Season with salt and pepper, and sauté until softened. Then, stir in the garlic and cajun seasoning.½ onion, 2 ribs celery, 1 green bell pepper, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 4 cloves garlic, ½ tablespoon Cajun seasoning
- Stir in the ham and soaked beans. Pour in the chicken broth.½ pound ham, 5 cups chicken broth
- Bring the mixture to a boil and then reduce to a simmer. Cover the pan and cook for 1½ to 2 hours until the beans are tender.
- Optional: If cooking fresh rice, rinse 1 cup of dry long-grain white rice and cook according to the package. I recommend starting the rice about 20-30 minutes before the ham and beans are done simmering. This will yield 3 cups of cooked rice.
- Remove 1½ cups of the mixture from the pot, and transfer to a blender. Blend until smooth. Add the mixture back to the pot.
- Stir in the chicken sausage and bacon. Cook on medium-low until the sausage is heated through.1 pound Andouille chicken sausage
- Serve over white rice.3 cups cooked long-grain white rice
Notes
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Cajun Red Beans and Rice with Andouille Chicken Sausage Step by Step
Soak the Beans: At least 8 hours ahead of time, add 1 pound of dried kidney beans to a large bowl. Pour water to cover the beans entirely, then soak for at least 8 hours, or overnight.
Cook the Bacon: Add 6 slices of chopped raw bacon to a large skillet over medium heat, and fry until crispy. Then transfer the bacon bits to a plate lined with a paper towel.
Sauté the Veggies: Add in ½ of a diced onion, 2 ribs of chopped celery, and 1 chopped green bell pepper. Season with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper, and sauté until softened. Then, stir in 4 minced cloves of garlic and ½ tablespoon of Cajun seasoning.
Simmer the Beans: Stir in ½ pound of cubed ham and the soaked beans. Pour in 5 cups of chicken broth. Bring the mixture to a boil and then reduce to a simmer. Cover the pan and cook for 1½ to 2 hours, or until the beans are tender.
Optional: If cooking fresh rice, rinse 1 cup of dry long-grain white rice and cook according to the package. I recommend starting the rice about 20-30 minutes before the ham and beans are done simmering. This will yield 3 cups of cooked rice.
Thicken the Beans: Remove 1½ cups of the mixture from the pot, and transfer to a blender. Blend until smooth, then add the mixture back to the pot.
Stir in the Sausage and Bacon: Stir in 1 pound of Andouille chicken sausage rounds and the cooked bacon. Cook on medium-low until the sausage is heated through.
Serve with Rice: Serve red beans with chicken sausage over 3 cups of cooked long-grain white rice.
How to Store, Freeze, and Reheat
Store leftover Cajun red beans and rice in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. I recommend storing the rice and meat/bean mixture separately for the best results (and to avoid mushy rice). To reheat, let the mixture thaw overnight in the refrigerator, then warm in the microwave in 30-second increments until hot.
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