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One-Skillet Cajun Red Beans & Rice (Easy Weeknight Dinner)

This one-skillet Cajun red beans and rice has all the flavor of the Louisiana classic—without the long simmer or separate rice cooking. Andouille sausage, the Cajun “trinity,” and homemade seasoning bring big flavor with minimal effort.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cajun Seasoning
  • 1 Tbsp garlic powder
  • 1 Tbsp smoked paprika
  • ½ Tbsp onion powder
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 2 tsp cayenne pepper
  • 1 tsp ground white pepper
  • 2 tsp fine sea salt
Skillet
  • 3 3-oz Cajun andouille sausage links, sliced
  • 2 Tbsp extra virgin olive oil divided
  • 1 cup chopped white onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • ½ cup chopped red bell pepper
  • 2 tbsp Cajun seasoning divided
  • 1 cup basmati rice*
  • 2 cups chicken broth or water
  • 2 15-oz cans red kidney beans, drained and rinsed
  • 3 Tbsp finely chopped fresh parsley

Method
 

  1. Combine Cajun seasoning ingredients in a small bowl; stir and set aside.
  2. Brown sliced andouille sausage in a large skillet over medium heat, ~4–5 minutes. Transfer to a plate.
  3. Add 1 Tbsp olive oil to the skillet. Increase heat to medium-high and add onion, celery, green, and red bell pepper. Sprinkle with 1 Tbsp Cajun seasoning. Cook 5–6 minutes, stirring often, until softened and lightly browned.
  4. Add remaining olive oil and rice; toast 1–2 minutes, stirring constantly. Add broth and deglaze skillet, scraping up browned bits.
  5. Bring to a boil, then reduce heat to low. Cover and simmer 15 minutes.
  6. Add browned sausage, kidney beans, and more Cajun seasoning if desired. Cover and cook 5–10 minutes more.
  7. Stir in fresh parsley, fluff rice with a fork, and serve immediately.

Notes

Recipe was tested with basmati rice. Other rice types may change cooking time.