Authentic Cajun Red Beans and Rice with Insane Sausages: A Southwest Louisiana Family Recipe

Growing up in the Rice Capital of America in a deeply Cajun family, my Maw Maw Eloise made rice a staple in nearly every meal—from chicken and sausage gumbo and rice and gravy to crawfish étouffée, jambalaya, rice dressing, shrimp sauce piquant, and classic red beans and rice.

Though I may not match her culinary mastery, I've set out to recreate her beloved dishes using fresh ingredients from Southwest Louisiana.

I first discovered Insane Sausages shortly after moving here, drawn in by their bold, inventive flavors. Choose from traditional pork or beef sausages, or explore specialties like Southern Country Breakfast, Steen’s Syrup, or Hawaiian Chicken varieties. Their extensive selection of unsmoked and smoked boudin and sausages might tempt you to buy more than planned!

Pro Tip: Grab a Cajun Hangover and a few Pepper Jack Boudin Roll Ups for the road.

Here's the red beans and rice dish I whipped up after my first visit to Insane Sausages. Savor a true taste of Southwest Louisiana. Allons manger!

Ingredients:

• 1 lb. Red Kidney Beans, soaked overnight (Camellia Brand recommended)
• 1 lb. Smoked Sausage and/or Andouille (Insane Sausages Green Onion Pork Smoked Sausage used here)
• 1 Yellow Onion, chopped
• 1 Green Bell Pepper, chopped
• 3 Stalks Celery, chopped
• 3 Cloves Garlic, minced
• 5 Cups Water (for pre-boil)
• 2 Cups Water (for simmer)
• 32 oz. Chicken Broth
• 2 Bay Leaves
• Cajun Seasoning, to taste
• Louisiana-Grown Long or Medium Grain White Rice (Toro Long Grain Rice from Falcon Rice Mill, Inc. recommended)

Instructions:

Soak beans overnight. Chop onion, celery, bell pepper, and mince garlic; set aside.

Slice sausage into ½-inch pieces. In a medium cast-iron skillet, heat oil or butter over medium heat and brown sausage for 5-10 minutes. Remove sausage and set aside. Add vegetables and Cajun seasoning to skillet; sauté until translucent.

In a large cast-iron Dutch oven, combine 5 cups water and chicken broth; bring to a high boil. Rinse soaked beans and add to pot. Boil uncovered for exactly 10 minutes. Reduce heat to low, then add browned sausage, sautéed vegetables, 2 cups water, bay leaves, and more Cajun seasoning if needed. Bring back to a boil, then simmer covered for 2 hours, stirring occasionally to prevent sticking. After simmering, mash about half the beans against the pot side for a creamy texture.

Serve over hot rice with homemade cornbread on the side.