Braxton Moody

Red Beans ‘n Rice

Cajun 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
Servings: 6


  • 1 lb Dry kidney beans
  • 1 lb Smoke Sausage
  • 1 TBS Oil
  • 1 TBS Flower
  • 1-2/3 cup Yellow onions chopped
  • 1/2 cup Celery chopped
  • 1 cup Green bell peppers chopped
  • 2 Bay leaves
  • 2 TBS Garlic minced
  • 4 cup Green onions diced
  • 2 TBS Cajun Blaze Seasoning for Cajun Blaze Epice (spicy, low salt), reduce to 1 – 1.5 TBS
  • 1-2 drop liquid smoke optional, small amount, to taste


  • Soak beans overnight in enough water to cover.
  • Drain and rinse beans before adding to a medium sized pot.
  • Heat oil in deep pot over low heat.
  • Add flour to create desired roux.
  • Add onions, celery, bell peppers, and garlic.
  • Stir frequently and cook until light brown.
  • Add smoked sausage and beans.
  • Add enough water to cover the beans (about 6 cups).
  • Season with Cajun Blaze Seasoning, liquid smoke, and add 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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