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–+ servings
closeup overhead view of a bowl of red beans and rice with a fork.
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5 from 1 vote

Louisiana Red Beans and Rice with Chicken Sausage

This Cajun red beans and rice with chicken andouille sausage is a (slightly) lighter take on a Louisiana classic. Warm, comforting, and full of flavor!
Prep Time25 minutes
Cook Time1 hour 45 minutes
Soak Time8 hours
Total Time10 hours 10 minutes
Course: Dinner, Main Course
Cuisine: cajun
Servings: 6 bowls
Calories: 738kcal
Author: Becky Hardin

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
    chicken sausage red beans and rice ingredients.

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
    searing bacon bits in a dutch oven.
  • 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
    sautéeing vegetables in a dutch oven.
  • Stir in the ham and soaked beans. Pour in the chicken broth.
    ½ pound ham, 5 cups chicken broth
    pouring chicken broth over beans, veggies, and ham in a dutch oven.
  • 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.
    pouring blended beans into red bean mixture in a dutch oven.
  • Stir in the chicken sausage and bacon. Cook on medium-low until the sausage is heated through.
    1 pound Andouille chicken sausage
    stirring sausage and bacon into red beans in a dutch oven.
  • Serve over white rice.
    3 cups cooked long-grain white rice
    cropped overhead view of two bowls of red beans and rice with forks.

Notes

*If you're short on time, you can skip soaking the beans overnight and use 4 (15-ounce) cans of drained and rinsed kidney beans. Simply reduce the chicken broth to 1 cup and simmer for 30 minutes.
**If you prefer, you can make this recipe with traditional Andouille sausage instead of chicken.
Storage: Store 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.

Nutrition

Serving: 1bowl | Calories: 738kcal | Carbohydrates: 78g | Protein: 46g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 91mg | Sodium: 1643mg | Potassium: 1481mg | Fiber: 13g | Sugar: 4g | Vitamin A: 696IU | Vitamin C: 22mg | Calcium: 97mg | Iron: 7mg