One-pot cajun rice and beans is a simple meal loaded with smoked sausage, beans, rice, and a super hearty flavor-packed meal. Good for the soul southern comfort food! This post may contain affiliate links. Read my disclosure policy here.
This dish is cooked on the stovetop while deep flavors of cajun spices, paprika, and chili powder soak into the rice. The added sausage and beans make it a satisfying one-pot meal the whole family will love.
Can I use a different kind of sausage?
Yes, Adoullie, Smoked sausage, Keiblasa, or even a chicken or turkey sausage will work just fine, like in my Cajun Chicken and Sausage Pasta.
Tips for making cajun rice and beans
- Make sure you use a 12-inch skillet or pot with a lid, I like to use my Lodge Casserole Dish.
- If you like even more spice feel free to add in a little more red pepper flakes.
- I use Louisiana Cajun Seasoning, but you can use whatever you like.
- Don’t drain the grease from the sausages, it adds flavor.
- Do not be tempted to lift the lid and peak!
- Measure the rice and chicken stock properly, too much of one or the other can really affect your results.
- I use jasmine rice, but basmati or regular long-grain white rice will work just fine.
- I like to add in the kidney beans at the end.
Can I use a different bean?
Yes, any bean will work in the recipe. Pinto beans or even Cannellini beans are great options.
Can you freeze this?
Yes, you can freeze this recipe. Cool completely and place in an airtight freezable container or ziplock freezer bag. Freeze for up to 3 months. To reheat, you can either reheat in the microwave or in a skillet until heated through.
How long is cajun rice and beans good for?
Store in an airtight container for up to 3 days. It tastes even better the next day for lunch!
One-Pot Cajun Rice and Beans
- 1 tablespoon olive oil
- 12 oz fully cooked smoked Beef Sausage Link cut into ¼ inch slices.
- 1 cup onion diced
- 4 cloves garlic minced
- 1 teaspoon cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Pinch of red pepper flakes
- 1 ½ cups chicken stock
- 1 14.5 oz can diced tomatoes do not drain
- 1 cup long-grain rice I used Jasmine
- 15.5 oz red kidney beans drained
- Fresh chopped parsley for garnish
- Add salt to taste
- Heat a large 12-inch skillet (you need a lid) on medium-high heat and add in the olive oil. Add in the sausage and saute for about 5 minutes, remove sausages to a plate, and set aside.
- Add in the diced onion and cook 3-5 minutes just until soft. Add in the minced garlic and cook another minute.
- Add back in the sausages and sprinkle in the , paprika, chili powder, onion and garlic powder, and red pepper flakes and mix until coated.
- Add in the chicken broth, tomatoes, and rice, Turn up the heat a bit and bring it to a simmer 2-3 minutes and stir scraping the bottom from any browned bits.
- Move the skillet to the smallest burner and reduce the heat to the low temp. Place the lid on the skillet and cook for 20 minutes ( do NOT remove the lid to peek) then turn the heat off and let it sit for 5-10 minutes without lifting the lid.
- Remove the lid and stir in the drained beans and garnish with fresh chopped parsley.