Cajun Red Beans and Rice Skillet

This Cajun Red Beans and Rice Skillet is an easy one pan meal is inspired by the flavors of the classic Louisiana dish. It uses a homemade Cajun seasoning that is delicious in many other recipes, too.

When you think of comfort food, what comes to mind? Perhaps it’s something simple like classic meatloaf and mashed potatoes or chicken noodle soup. Both of those are indeed comforting and favorites of mine; but this one pan Cajun Red Beans and Rice skillet meal is not only comforting but a hearty meal.

Typically red beans and rice is served with the rice on the side; however, this easy one pan meal combines all of it and will be ready to eat in under 40 minutes.

Cajun Red Beans and Rice

The robust flavor profile comes from the red beans, Andouille sausage and the homemade Cajun seasoning.

The classic “Cajun trinity” sets the flavor profile of this dish. This distinctive aromatic blend is similar to the French mirepoix, but diced green peppers are used in place of carrots in this popular flavor base. The most common ratio for the Cajun trinity is 1:1:1, or one-part onion to one-part celery and one-part green pepper.

Making the seasoning yourself means you can control the salt and the heat. Want more spice, up the cayenne pepper. If you prefer and to save time, you can purchase the Cajun blend of spices. I have used this blend from Slap Ya Mama with delicious success and often will have it on hand in the event I don’t have one of the seasonings in the homemade version.

I used basmati rice when I make this recipe. If you use another rice, cooking time will vary. Check your rice package instructions and adjust accordingly.

Ingredients

• homemade Cajun seasoning OR premixed Cajun seasoning like Slap Ya Mama
• Cajun Andouille sausage links
• extra virgin olive oil
• white onion
• celery
• green bell pepper
• red bell pepper
• basmati rice
• unsalted chicken stock
• red kidney beans
• fresh parsley

How to Make Cajun Red Beans and Rice

Step 1

If you’re making the homemade Cajun seasoning, mix the ingredients for that and place in an airtight container. Set aside for now.

Step 2

Add Andouille sausage to a large skillet set over medium heat. Cook, stirring occasionally, until the sausage is browned on each side, approximately 4-5 minutes. Transfer browned sausage to a plate and set aside.

Step 3

Heat olive oil in a large skillet and increase to medium-high heat. Add the onion, celery, green pepper, and red pepper. Sprinkle with one tablespoon Cajun seasoning and stir to combine. Saute until the vegetables soften and develop some color, approximately 5-6 minutes.

Step 4

Add remaining olive oil and the rice to the skillet. Toast the rice for 1-2 minutes, while stirring continually. Add the chicken broth and deglaze the skillet by lightly scraping the bottom with a spatula or wooden spoon to loosen any browned bits.

Tips, Tricks, and FAQs

• Can substitute kielbasa or smoked sausage for the Andouille.
• Use less or more Cajun seasoning to suit your tastes.
• Shortcut tip – most grocery stores have already chopped onion/celery/green bell pepper in the produce aisle.
• If using rice other than basmati, check the rice package for cooking times.

Try these other comfort food recipes: Salisbury Steak with Caramelized Onions, Slow Cooker Chicken and Gravy, or Slow Cooker Creamy Potato and Ham Soup.

Be sure to check out more Comfort Food recipes from #OurFamilyTable of food bloggers at the end of this post.

Cajun Red Beans and Rice Skillet

This Cajun Red Beans and Rice Skillet is an easy one pan meal is inspired by the flavors of the classic Louisiana dish. It uses a homemade Cajun seasoning that is delicious in many other recipes, too.

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Keyword: Cajun seasoning, Cajun Shrimp and Sausage Vegetable Skillet, Canjun Red Beans and Rice, one pan meal, red beans, rice, sausage, skillet meal

Ingredients

• 3 3 ounce each Cajun Andouille sausage links, sliced
• 2 tablespoons olive oil, divided
• 1 cup chopped white onion
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 – 2 tablespoons Cajun Seasoning, divided
• 1 cup basmati rice (see notes)
• 2 cups unsalted chicken stock, or water
• 2 cans (15 ounces each) red kidney beans, drained and rinsed
• 3 tablespoons fresh parsley, chopped

Instructions

• If you're making the homemade Cajun seasoning, mix the ingredients for that and place in an airtight container. Set aside for now.
• Add Andouille sausage to a large skillet set over medium heat. Cook, stirring occasionally, until the sausage is browned on each side, approximately 4-5 minutes. Transfer browned sausage to a plate and set aside.
• Heat olive oil in a large skillet and increase to medium-high heat. Add the onion, celery, green pepper, and red pepper. Sprinkle with one tablespoon Cajun seasoning and stir to combine. Saute until the vegetables soften and develop some color, approximately 5-6 minutes.
• Add remaining olive oil and the rice to the skillet. Toast the rice for 1-2 minutes, while stirring continually. Add the chicken broth and deglaze the skillet by lightly scraping the bottom with a spatula or wooden spoon to loosen any browned bits.
• Once the mixture comes to a boil, reduce heat to low. Cover and simmer for 15 minutes. Remove lid and add the browned Andouille sausage, kidney beans, and additional Cajun seasoning, if desired. Stir to combine and cover for 5-10 minutes, or until everything is heated through and the rice is tender. Garnish with parsley, if desired and serve with cornbread.

Notes

Tips, Tricks, and FAQs

• Can substitute kielbasa or smoked sausage for the Andouille.
• Use less or more Cajun seasoning to suit your tastes.
• Shortcut tip – most grocery stores have already chopped onion/celery/green bell pepper in the produce aisle.
• If using rice other than basmati, check the rice package for cooking times.

Comfort Food Recipes

• Butterscotch Tapioca Pudding from That Recipe
• Cajun Red Beans and Rice Skillet from Blogghetti
• Cream of Spinach Soup from Art of Natural Living
• Fried Chicken Hot Shot (Manhattan) from Palatable Pastime
• Gluten-Free, Vegan Cilantro Cream Quinoa Spaghetti from Magical Ingredients
• Make Ahead Beef Stew from Karen’s Kitchen Stories
• Meatball Lasagna from A Kitchen Hoor’s Adventures
• Sausage Tortellini Soup from Fresh April Flours
• Taco Soup from Devour Dinner

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