Braxton Moody

Red Beans ‘n Rice

Cajun Blaze Red Beans ‘n Rice

So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and smoky andouille sausage.
Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: American, cajun, creole, Louisiana
Keyword: cajun, cajun blaze, creole, Red Beans ‘n Rice
Servings: 6


  • 1 lb dry kidney beans
  • 1 lb smoked sausage
  • 1 Tbsp oil
  • 1 Tbsp flour
  • 1 2/3 cup yellow onions chopped
  • 1/2 cup celery chopped
  • 1 cup green bell peppers chopped
  • 2 bay leaves
  • 2 Tbsp garlic minced
  • 4 cup green onions diced
  • 1-2 tsp Cajun Blaze ™ Seasoning
  • 1-2 drops liquid smoke optional, cap full amount, to taste


  • Soak beans overnight in enough water to cover. This step removes most of the indigestible sugars.
  • Drain and rinse beans then set aside.
  • Heat oil in medium sized pot over low heat.
  • Add flour to oil create roux. Stir consistently for about 20 minutes, or until roux is golden brown.
  • Stir in onions, celery, bell peppers, and garlic.
  • Add smoked sausage and red beans.
  • Add enough water to cover the beans (about 6 cups).
  • Season with Cajun Blaze ™ Seasoning, liquid smoke, and bay leaves.
  • Cook slowly until beans are tender (about 1 hour) stirring often.
  • Serve over steamed rice and garnish with green onions.

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