Print Options:

Randy’s Cajun Red Beans

Yields1 Serving

Randy, a longtime family friend and Lafayette native, shared his culture, music and this recipe with us. Red beans and rice are a Cajun staple and are commonly served at restaurants on Mondays. This low-maintenance meal was traditionally prepared on this day, while cleaning and doing laundry in Cajun culture.

 2 lbs Dried kidney beans
 2-3 lbs Sausage, sliced at an angle (andouille, smoked hot, or spicy vegetarian)
 1 Ham shank or ham hock (optional)
 2-3 tbsp Olive oil
 1 Green pepper, diced
 2 Onions, diced
 3 Celery stalks, diced
 1 Jalapeño, de-seeded and diced
 1 tsp Tony's Chachere's Cajun Seasoning
 3-5 Bay leaves
 Salt, pepper, and cayenne to taste

Soak beans overnight then drain


Place beans in pot and fill with water to cover the beans by three inches.


Add sausage and ham, then set to a rolling boil.


In a separate pan sauté the holy trinity (peppers, onion, and celery) in olive oil until onions are translucent.


Add sautéed ingredients, bay leaves, and Tony’s to the bean pot.


Let cook until the beans are soft and the liquid has thickened, approximately one hour.


Remove ham hock and shred the meat before returning it to the pot.


To thicken further, mash beans with the spatula on the inside wall of the pot.


Add salt, pepper and cayenne to taste.

*When preparing Cajun dishes it is important to taste for both savoriness and heat. While the savoriness can be adjusted by adding salt the heat can be kicked up with cayenne and black pepper.