Creole/Cajun Red Beans and Rice Recipe (six to eight servings)

Creole/Cajun Red Beans and Rice Recipe (six to eight servings)



2 C
dry small red beans (or Kidney beans)
2 Slices
Bacon or 1/2 C Ham, or 1 Chunk Ham Hock
1 tsp
6-8 servings
Cooked White Rice
3/4 C
reconstituted Green Bell Pepper Dices
3/4 C
reconstituted Chopped Onions
3/4 C
reconstituted Celery Pieces
2 tbsp
2 tbsp
Emeril Lagasse's "Bayou Blast" Seasoning (See Recipe Below)
1 C
Sliced Sausage of your choice (Andouille is Traditional
1 1/2 C
Chopped Tomatoes and 3/4 C Chopped Green Onion for garnish


  1. Cook beans according to directions, adding salt and meat for flavoring.
  2. When beans are nearly tender, prepare rice according to directions, adding a little salt if desired.
  3. Reconstitute (or chop fresh) celery, onion, and green pepper.
  4. Drain excess water and sauté the vegetables in 2 tablespoons butter, seasoning with 2 tablespoons of Bayou Blast.
  5. Cook your sausage (can be done ahead of time). Slice and heat through with the vegetables.
  6. Add beans with some of their liquid and stir to mix well. Cook to heat through and achieve desired thickness of liquid. Taste for seasoning. Serve over hot cooked rice, garnished with tomatoes and chopped green onion. Makes 6-8 servings.


Puerto Rican Red beans and Rice is a similar dish, but without the celery, the tomato garnish, or the Andouille sausage.

Adapted from

"Bayou Blast" Seasoning:

2 1/2 tbsp
1 tbsp
2 tbsp
Garlic Powder
1 tbsp
Black Pepper
1 tbsp
Onion Powder
1 tbsp
Cayenne Pepper
1 tbsp
1 tbsp

Combine well and keep in an airtight container.

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