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Louisiana Red Beans and Rice with Chicken Sausage

Bowl of Louisiana red beans and rice with chicken andouille sausage, smoky bacon, and kidney beans served over white rice with green onion garnish
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A lighter take on a Louisiana classic, this Cajun red beans and rice is made with chicken andouille sausage, smoky bacon, and cubed ham. Warm, hearty, and layered with bold Cajun flavor – comforting enough for weekends, easy enough for weeknights.

Ingredients

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  • 1 lb dried kidney beans (soaked overnight in enough cold water to fully cover)
  • 6 slices bacon, chopped
  • 1/2 onion, diced
  • 2 ribs celery, chopped
  • 1 green bell pepper, chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 4 cloves garlic, minced
  • 1/2 tbsp Cajun seasoning
  • 1/2 lb ham, cubed
  • 5 cups chicken broth
  • 1 lb chicken andouille sausage, sliced into rounds
  • 3 cups cooked long-grain white rice, for serving

Instructions

  1. The night before, add the dried kidney beans to a large bowl and cover completely with cold water. Soak for at least 8 hours or overnight. Drain and rinse well before cooking.
  2. Add the chopped bacon to a large skillet over medium heat. Cook until crispy and golden, about 6 to 8 minutes. Transfer to a paper towel-lined plate and set aside.
  3. In the same skillet or a Dutch oven, add the diced onion, chopped celery, and chopped green bell pepper. Season with kosher salt and black pepper. Saute over medium heat until softened, about 5 to 7 minutes. Stir in the minced garlic and Cajun seasoning and cook for 1 more minute until fragrant.
  4. Transfer everything to your Dutch oven if using a separate skillet. Stir in the cubed ham and the soaked, drained kidney beans. Pour in the chicken broth and stir to combine.
  5. Bring to a boil over medium-high heat, then reduce to a low simmer. Cover and cook for 1.5 to 2 hours, stirring occasionally, until the beans are completely tender. Add a splash of water or broth if the liquid drops too low.
  6. About 20 to 30 minutes before the beans finish, rinse 1 cup of dry long-grain white rice and cook according to package directions. One cup dry yields about 3 cups cooked.
  7. Remove about 1.5 cups of the bean mixture and transfer to a high-powered blender. Blend until completely smooth, then stir it back into the pot to thicken the sauce.
  8. Add the sliced chicken andouille sausage and the crispy bacon back into the pot. Cook over medium-low heat for about 10 minutes until the sausage is heated through and the flavors come together.
  9. Taste and adjust Cajun seasoning if needed. Serve hot over cooked long-grain white rice. Garnish with sliced green onions and fresh parsley if desired.

Notes

  • Canned bean shortcut: Use 4 cans (15 oz each) of drained and rinsed kidney beans. Reduce chicken broth to 1 cup and simmer for just 30 minutes.
  • Sausage swap: Regular andouille sausage can replace chicken andouille for a more traditional Louisiana flavor.
  • Sodium tip: Use salt-free Cajun seasoning, low-sodium chicken broth, and lower-sodium ham and bacon. Taste and adjust at the end only.
  • Store the bean mixture and rice in separate airtight containers to prevent mushy rice. Freeze the bean mixture without rice for best results.

Nutrition

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