Louisiana Red Beans and Cauliflower Rice
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Don't skimp out on flavor for tonight's dinner. This traditional southern Louisiana Red Beans and Cauliflower Rice will have you singing the blues in a good way, of course!
Red Beans and Rice is a real southern Louisiana classic dish. This dish has bold flavors, but it’s easy enough to enjoy any night of the week! Made with andouille sausage, simple veggies, red beans, and all the Cajun spices, it’s bound to become a family favorite fast.
Our daughters got their love of southern flavors from me. I grew up in the south, and in the south, recipes are known for being big and bold and completely filled with flavor. Just ask any southern grandma the amount of spices in her famous dish, and she will probably respond with a pinch, dash, or sometime along those lines. My husband didn't grow up in the south, and his mother didn't exactly cook, as he would say, "edible" meals. He would describe the food cooked when he was a child as bland.
When we got married, his dad was still cooking chicken in the microwave—not even kidding. We had dinner with him, and his idea of dinner was chicken with a little salt and pepper, cooked in the microwave. I think his new wife has done him some good in that department and took him to a few cooking classes over the years, and now he is a MUCH better cook. My father-in-law, though, has always loved the spice, well, hot sauces. He likes to find the hottest ones he can find, and he will put them on everything. With his love for spice, this dish is one he would love. I might just add it to my list to make him next time we have them in town.
Luckily for my husband, this dish is anything but bland, and it's a huge family favorite for those nights we want something a little extra without a lot of work.
What makes this so delicious?
The ingredients in Louisiana style red beans and rice are really simple, yet they yield a beautiful flavor combination of smokey and hot that anyone who knows good cajun food will enjoy!
- Olive Oil
- Onion
- Celery
- Green Onion
- Andouille Sausage - I use Aidell's Cajun Sausage
- Garlic
- Cajun Seasoning - See below for my blend.
- Chicken Broth
- Red Kidney Beans
- Sage
- Salt
- Pepper
- Bay Leaf
- Parsley
- Cayenne - For some extra heat if desired.
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How to Make Red Beans and Cauliflower Rice
This version of this recipe has all the traditional flavors of the southern classic, but it uses canned beans to help make it come together in a flash so you can enjoy it any night of the week, including a Tuesday!
- Heat the oil in a large dutch oven or pot.
- Add in the sliced sausage and allow it to start browning.
- Add in all the fresh veggies and let them start to brown and become fragrant.
- Add in the fresh garlic and the Cajun spices.
- Add in the chicken stock and beans.
- Add additional spices to taste for extra heat.
- Bring the mixture to a low boil, cover, and reduce the heat to low. Let it simmer on low for about 15 minutes.
- Remove the lid and allow it to continue to simmer another 15 minutes, occasionally stirring as needed.
- Serve it over cauliflower rice and garnish with fresh parsley.
- Sit back and enjoy all the soul of the south in every bite!
Type of Beans Used to Make Red Beans and Cauliflower Rice
Traditionally red beans are most often used to make this dish. They are smaller beans that look like pinto beans, but they have a more distinct red color to them. If those aren't available (especially already canned), using red kidney beans is entirely acceptable. I prefer the final texture that the red beans leave over the kidney beans since they tend to break down easier. Either way, this dish still has amazing flavor no matter which ones you decided to use.
Cajun Spice
While you can easily buy a ready-made Cajun spice mixture, I am a huge advocate for making my own blends. This way, I know there is a smaller chance of the spice mixture containing filler ingredients or anti-caking ingredients containing gluten or grains.
Ingredients
- 2 TBS Smoked Paprika
- 2 TBS Salt
- 2 TBS Garlic Powder
- 1 TBS Ground Black Pepper
- 1 TBS Ground White Pepper
- 1 TBS Onion Powder
- 1 TBS Dried Oregano
- 1 TBS Dried Basil
- 1 TBS Dried Thyme
- 1 - 2 TBS Cayenne (depending on desired heat level)
Mix everything into a small bowl until combined. Store it in a sealed container or jar until ready to use.
How to Make Cauliflower Rice
I'm going to give you my total favorite cheater way to make cauliflower rice. BUY IT FROZEN. Okay, this might not be such a secret, but I promise it makes life so much easier. I've learned a few tips and tricks to make sure you end up with a texture very similar to that of rice and not a mushy bowl of mashed cauliflower instead.
- Cook it from frozen - DO NOT thaw cauliflower rice before you try to cook it. Trust me; if you do, you will end up with mush.
- Do NOT add any oil/ cooking fat to your pan - Cook the cauliflower rice.
- Cook it over HIGH heat - This might sound weird to say. Still, I find cooking the cauliflower rice over medium-high heat helps not only for the water in frozen cauliflower to evaporate faster, but it also adds the nice little crisp bite that is more reminiscent of rice.
- Serve it right away - Cauliflower rice is like broccoli; it cools off very fast, and nobody wants cold cauliflower.
What to Serve With
I love this dish classically accompanied with the cauliflower rice. You could use traditional rice if you can tolerate that as well. Some southern biscuits (recipe in book) are also good choices or even a simple side salad.
More Recipes to Enjoy
Slow Cooked Boneless Shot Ribs
Easy Loaded Vegetable Marinara
Louisiana Red Beans and Cauliflower Rice
Ingredients
- 2 TBS Olive Oil
- 1 Small Onion diced
- 4 Stalks Celery diced
- 1 Large Green Bell Pepper diced
- 12 Oz Andouille Sausage sliced, I like Aidell's Brand Cajun for this dish.
- 4 Cloves Garlic minced
- 1 TSP Cajun Seasoning See above or in notes for my blend.
- 3 C Chicken Broth
- 2 16 Oz Cans Red Kidney Beans
- ½ TSP Ground Sage
- 1 ½ TSP Salt
- ½ TSP Pepper
- 1 Bay Leaf
- 2 TSP Parsely
- ½ TSP Cayenne Optional, if you want a little extra heat.
Instructions
- Heat the olive oil over medium heat, in a large stockpot, or dutch oven.
- Add the diced onions, celery, and bell peppers and cook them until the vegetables start to soften and become fragrant.
- When the vegetables are fragrant, add the sliced sausage and garlic until the garlic becomes fragrant and the sausage starts to brown.
- Next add in the chicken broth, red beans, and spices.
- Bring the mixture to a boil, then cover and reduce the heat to low.
- Allow it to continue cooking, covered, for 15 minutes.
- Remove the lid and allow it to continue to cook, stirring occasionally, another 15 minutes.
- Gently mash some of the red beans to help thicken the sauce. The sauce will thicken more as it cooks and cools
- Serve over your prepared cauliflower rice (see notes above) and enjoy!
Notes
- 2 TBS Smoked Paprika
- 2 TBS Salt
- 2 TBS Garlic Powder
- 1 TBS Ground Black Pepper
- 1 TBS Ground White Pepper
- 1 TBS Onion Powder
- 1 TBS Dried Oregano
- 1 TBS Dried Basil
- 1 TBS Dried Thyme
- 1 – 2 TBS Cayenne (depending on desired heat level)
If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!
Originally Posted 02/25/2020
Let me know what you think or if you have any questions.