top of page

Cajun Red Beans and Rice

Prep Time:

30 Minutes

Cook Time:

20 MInutes

Serves:

8

About the Recipe

Acquired from our LSU Tiger coaching days!

Ingredients

  • 12 oz Sausage (I use Conecuh Sausage)

  • 2 cans of Blue Runner Creole Cream Style Red Beans New Orleans Spicy

  • 1 can of Blue Runner Creole Cream Style Red Beans Original

  • 3/4 soup can of water

  • 1 Small Onion

  • 4 small cloves of garlic

  • Sea salt

  • Tony Chachere’s Cajun Seasoning

  • 2 Cups Cooked Rice

Preparation

Step 1:

Start making rice according to package directions. Slice sausage link down the center and cut again in half. Chop onion.


Step 2:

Brown sausage and chopped onion in a 5 quart saucepan. Press fresh garlic. Saute until sausage is cooked.


Step 3:

Pour in the cream style beans. Save one of the bean cans and fill water to about 3/4ths of the way. Stir and simmer for about 20 minutes. Sprinkle with sea salt and Tony Chachere’s seasoning. Serve over rice. Pairs perfectly with Southern Corn Bread or Jimmy corn bread muffins!

bottom of page