J Dub's Cajun Red Beans and Rice

Name: J Dub's Cajun Red Beans and Rice
Prep time: 90 min
Cook time: 2 h
Total time: 210 min
Yield: 6
Ingredients: 1 pound red kidney beans; 2 Tablespoons Kosher Salt; 1 Tablespoons olive oil; 1 Tablespoon butter; 2 `1/4 pound andouille sausage cut into disks (cut discs approximately 1/2 “ thick); 1 large onion chopped; 1 green bell pepper chopped; 4 ribs celery chopped; 8 gloves garlic minced; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground pepper; 32 ounces chicken stock, plus approximately 15 ounces additional stock to add throughout cooking time as stock evaporates.; 3 bay leaves; 1 smoked ham hock (4 slices uncooked bacon will work in a pinch); Hot sauce; Pepper sauce; Cooked white rice

by Jennifer Williams

6 bowls

3 hr 30 min

J Dub’s Cajun Red Beans and Rice Recipe is as authentic as you will get.

Did you know I am originally from Louisiana?

Now, I am technically not Cajun, as I grew up in the Northeast corner of the state.

That town is called Tallulah, Louisiana.

But, I would adventure to say that most girls from Louisiana can cook!

And, even better, I graduated from LSU.

When I was not screaming my head off in Death Valley Stadium supporting my Tigers, I spent many weekends in New Orleans checking out all the family owned restaurants and dive bars.

New Orleans is home to some of the best chefs and restaurants in the world.

Hence, I created my very own Red Beans and Rice recipe that I can make any time I have a craving for some soul food.

This recipe just happens to be one of my son’s favorite dishes.

When he comes home from college, it’s almost always on the menu.

And, finally, this Cajun red beans and rice recipe is truly a one pot wonder. You literally dump it all in a large dutch oven and then let it do its thing!

J Dub's Cajun Red Beans and Rice

You can do it! Saved to your recipes

Recipe details

Yield 6 bowls
Time spent: Prep time: 90 Minutes Cook time: 2 Hours Total time: 3 hr 30 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

1 pound red kidney beans

1 pound red kidney beans

2 Tablespoons Kosher Salt

2 Tablespoons Kosher Salt

1 Tablespoons olive oil

1 Tablespoons olive oil

1 Tablespoon butter

1 Tablespoon butter

2 `1/4 pound andouille sausage cut into disks (cut discs approximately 1/2 “ thick)

2 `1/4 pound andouille sausage cut into disks (cut discs approximately 1/2 “ thick)

1 large onion chopped

1 large onion chopped

1 green bell pepper chopped

1 green bell pepper chopped

4 ribs celery chopped

4 ribs celery chopped

8 gloves garlic minced

8 gloves garlic minced

1/2 teaspoon kosher salt

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon freshly ground pepper

32 ounces chicken stock, plus approximately 15 ounces additional stock to add throughout cooking time as stock evaporates.

32 ounces chicken stock, plus approximately 15 ounces additional stock to add throughout cooking time as stock evaporates.

3 bay leaves

3 bay leaves

1 smoked ham hock (4 slices uncooked bacon will work in a pinch)

1 smoked ham hock (4 slices uncooked bacon will work in a pinch)

Hot sauce

Hot sauce

Pepper sauce

Pepper sauce

Cooked white rice

Instructions

Place the kidney beans in a large pot covered with 2 inches of water. Add 2 Tablespoons kosher salt.

Place the kidney beans in a large pot covered with 2 inches of water. Add 2 Tablespoons kosher salt.

Bring the beans to boil for 2 minutes then allow to sit covered for 1 hour or longer. Drain and rinse.

Bring the beans to boil for 2 minutes then allow to sit covered for 1 hour or longer. Drain and rinse.

Meanwhile, in a large dutch oven, heat the oil and butter until shimmering. Add andouille sausage and cook until browned.

Meanwhile, in a large dutch oven, heat the oil and butter until shimmering. Add andouille sausage and cook until browned.

Add the onion, bell pepper, and celery to andouille sausage.

Add the onion, bell pepper, and celery to andouille sausage.

Season with salt and fresh ground pepper, stirring until vegetables have softened and are beginning to turn brown

Season with salt and fresh ground pepper, stirring until vegetables have softened and are beginning to turn brown

Next, add garlic and cook about 45 seconds until fragrant.

Next, add garlic and cook about 45 seconds until fragrant.

Then, add in the rinsed and drained beans.

Then, add in the rinsed and drained beans.

Add chicken stock and bay leaves.

Add chicken stock and bay leaves.

Add ham hock or bacon.

Add ham hock or bacon.

Bring to boil and and then reduce to a bare simmer.

Bring to boil and and then reduce to a bare simmer.

Cover the pot, leaving lid slightly ajar.

Cover the pot, leaving lid slightly ajar.

Cook for approximately 2 hours stirring occasionally until liquid has thickened and beans are tender.

Cook for approximately 2 hours stirring occasionally until liquid has thickened and beans are tender.

Check and stir often. If the mixture starts to dry out, add more chicken stock.

Check and stir often. If the mixture starts to dry out, add more chicken stock.

Discard bacon and bay leaves before serving.

Tips

You can allow the beans to soak overnight to speed up the prep process.
Serve my red beans and rice over hot steamy rice with your favorite hot sauce or pepper sauce.
I use Cajun Hollar Brand Andouille Sausage in my recipe.

Top stories

J Dub's Cajun Red Beans and Rice

J Dub's Cajun Red Beans and Rice

Recipe details

Ingredients

1 pound red kidney beans

2 Tablespoons Kosher Salt

1 Tablespoons olive oil

1 Tablespoon butter

2 `1/4 pound andouille sausage cut into disks (cut discs approximately 1/2 “ thick)

1 large onion chopped

1 green bell pepper chopped

4 ribs celery chopped

8 gloves garlic minced

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

32 ounces chicken stock, plus approximately 15 ounces additional stock to add throughout cooking time as stock evaporates.

3 bay leaves

1 smoked ham hock (4 slices uncooked bacon will work in a pinch)

Hot sauce

Pepper sauce

Instructions

Place the kidney beans in a large pot covered with 2 inches of water. Add 2 Tablespoons kosher salt.

Bring the beans to boil for 2 minutes then allow to sit covered for 1 hour or longer. Drain and rinse.

Meanwhile, in a large dutch oven, heat the oil and butter until shimmering. Add andouille sausage and cook until browned.

Add the onion, bell pepper, and celery to andouille sausage.

Season with salt and fresh ground pepper, stirring until vegetables have softened and are beginning to turn brown

Next, add garlic and cook about 45 seconds until fragrant.

Then, add in the rinsed and drained beans.

Add chicken stock and bay leaves.

Add ham hock or bacon.

Bring to boil and and then reduce to a bare simmer.

Cover the pot, leaving lid slightly ajar.

Cook for approximately 2 hours stirring occasionally until liquid has thickened and beans are tender.

Check and stir often. If the mixture starts to dry out, add more chicken stock.

Tips

Comments

Share your thoughts, or ask a question!

Popular Recipe Book

10 Healthy Vegan Soup Recipes That Are Perfect For Winter

More

Top stories

J Dub's Cajun Red Beans and Rice

J Dub's Cajun Red Beans and Rice

Recipe details

Ingredients

1 pound red kidney beans

2 Tablespoons Kosher Salt

1 Tablespoons olive oil

1 Tablespoon butter

2 `1/4 pound andouille sausage cut into disks (cut discs approximately 1/2 “ thick)

1 large onion chopped

1 green bell pepper chopped

4 ribs celery chopped

8 gloves garlic minced

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

32 ounces chicken stock, plus approximately 15 ounces additional stock to add throughout cooking time as stock evaporates.

3 bay leaves

1 smoked ham hock (4 slices uncooked bacon will work in a pinch)

Hot sauce

Pepper sauce

Instructions

Place the kidney beans in a large pot covered with 2 inches of water. Add 2 Tablespoons kosher salt.

Bring the beans to boil for 2 minutes then allow to sit covered for 1 hour or longer. Drain and rinse.

Meanwhile, in a large dutch oven, heat the oil and butter until shimmering. Add andouille sausage and cook until browned.

Add the onion, bell pepper, and celery to andouille sausage.

Season with salt and fresh ground pepper, stirring until vegetables have softened and are beginning to turn brown

Next, add garlic and cook about 45 seconds until fragrant.

Then, add in the rinsed and drained beans.

Add chicken stock and bay leaves.

Add ham hock or bacon.

Bring to boil and and then reduce to a bare simmer.

Cover the pot, leaving lid slightly ajar.

Cook for approximately 2 hours stirring occasionally until liquid has thickened and beans are tender.

Check and stir often. If the mixture starts to dry out, add more chicken stock.

Tips

Popular Recipe Book

More Recipes