Pappadeaux Red Beans and Rice Recipe

Looking for a quick and delicious dinner? This Pappadeaux Red Beans and Rice Recipe is the ultimate comfort food with bold Cajun flavors and rich, smoky undertones. Whether you’re a fan of Creole cuisine or just craving something hearty and satisfying, this recipe will hit the spot.

What makes it special? It’s easy to make, budget-friendly, and absolutely packed with flavor. Plus, it’s a family favorite that works just as well for weeknight meals as it does for entertaining guests.

I first learned to make this dish while trying to recreate the famous Pappadeaux restaurant experience at home. Over time, I’ve tweaked the recipe to balance authentic flavor with simplicity. Now, it’s a go-to in my kitchen — especially on chilly evenings when you want something warm and filling.

This Pappadeaux-style red beans and rice recipe brings that Louisiana soul food vibe straight to your table. Let’s dive in and get cooking!

Why You’ll Love Pappadeaux Red Beans and Rice

• Bursting with smoky, spicy Cajun flavor
• Perfect for meal prep and leftovers
• Naturally gluten-free
• One-pot friendly (less cleanup!)
• Full of protein and fiber
• Comforting, filling, and family-approved

Equipment

• Large stockpot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Strainer (for soaking beans)
• Rice cooker or saucepan (for cooking rice)

Ingredients

• 1 lb dried red kidney beans
• 12 oz. Andouille sausage (or smoked sausage), sliced
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 bay leaf
• 1 tsp smoked paprika
• 1 tsp thyme
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp black pepper
• Salt to taste
• 4 cups chicken broth or water
• 2 tbsp olive oil or butter
• 2 cups cooked white rice (for serving)
• Chopped green onions or parsley for garnish (optional)

Nutrition and Calories Facts Table

Note: Nutritional values may vary based on ingredient brands and portion sizes.

How to Make Pappadeaux Red Beans and Rice

Here is the step-by-step guide how you can make Pappadeaux Red Beans and Rice at home.

Step 1: Soak the Beans

Place dried red beans in a large bowl, cover with water, and let soak overnight. For a quick soak, boil for 5 minutes and let sit for 1 hour. Drain before cooking.

Step 2: Prepare the Ingredients

Chop all vegetables (onion, bell pepper, celery, garlic) and slice sausage into rounds.

Step 3: Cook the Sausage

In a large pot, heat 1 tbsp oil over medium heat. Brown the sausage slices until caramelized. Remove and set aside.

Step 4: Cook the Vegetables

In the same pot, add another tbsp of oil. Sauté the onion, bell pepper, celery, and garlic until softened and aromatic (about 5-7 minutes).

Step 5: Add Beans and Spices

Add the soaked beans, bay leaf, smoked paprika, thyme, cayenne, black pepper, and salt. Stir to coat everything in the spices.

Step 6: Add Water or Broth

Pour in chicken broth or water. Bring to a boil, then reduce heat to low.

Step 7: Simmer the Beans

Cover and simmer for 1.5 to 2 hours or until beans are soft and tender. Stir occasionally and add water if needed to prevent sticking.

Step 8: Add the Sausage

Return the sausage to the pot during the last 20–30 minutes of cooking. Let the flavors meld together.

Step 9: Serve with Rice

Spoon the beans and sausage mixture over warm, fluffy rice. Garnish with chopped parsley or green onions if desired.

If you love bold seafood flavors, don’t miss our Frontier Scallops Recipe — it’s the perfect light and buttery complement to this hearty Cajun dish!

Tips for Making Perfect Pappadeaux Red Beans and Rice

• Use Andouille sausage for that authentic Cajun flavor.
• Don’t skip the holy trinity of onion, celery, and bell pepper — it’s the base of all good Creole cooking!
• For creamier beans, mash some against the side of the pot while cooking.
• Adjust the spice level by tweaking the cayenne and paprika.

Storage Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Reheat with a splash of broth or water to loosen it up.

Serving Tips

• Serve with cornbread, collard greens, or a simple garden salad.
• A splash of hot sauce or dash of Creole seasoning can take it up a notch.

What To Serve with Pappadeaux Red Beans and Rice

• Cornbread muffins
• Fried okra
• Garlic bread
• Pickled vegetables
• Fried catfish or shrimp (for a Southern feast!)

Conclusion!

If you’re craving a taste of the South, this Pappadeaux Red Beans and Rice Recipe is the way to go. With deep flavors, hearty ingredients, and simple steps, it’s perfect for cooks of all levels. Whether you’re feeding a crowd or meal prepping for the week, this dish never disappoints.

Give it a try and bring that Creole kitchen magic into your home tonight!

FAQs

1. Can I use canned beans instead of dried?
Yes, but reduce the cooking time significantly and adjust the broth to avoid over-softening.

2. Is this recipe spicy?
It has a mild kick, but you can increase or reduce the cayenne pepper to taste.

3. Can I make this vegetarian?
Absolutely! Skip the sausage and use vegetable broth. Add mushrooms or plant-based sausage for flavor.

4. What’s the best rice to use?
Long-grain white rice is traditional, but brown rice or jasmine rice work too.

5. How long does it take to cook?
With soaking time included, about 2.5 to 3 hours total. Using canned beans will cut the time by more than half.

Pappadeaux Red Beans and Rice Recipe

Looking for a quick and delicious dinner? This Pappadeaux Red Beans and Rice Recipe is the ultimate comfort food with bold Cajun flavors and rich, smoky undertones. Whether you're a fan of Creole cuisine or just craving something hearty and satisfying, this recipe will hit the spot.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Course Main Course

Servings 6

Calories 420 kcal

Equipment

• Large stockpot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Strainer (for soaking beans)
• Rice cooker or saucepan (for cooking rice)

Ingredients

  

• 1 lb dried red kidney beans
• 12 oz Andouille sausage or smoked sausage, sliced
• 1 medium onion chopped
• 1 green bell pepper chopped
• 2 celery stalks chopped
• 4 cloves garlic minced
• 1 bay leaf
• 1 tsp smoked paprika
• 1 tsp thyme
• ½ tsp cayenne pepper adjust to taste
• ½ tsp black pepper
• Salt to taste
• 4 cups chicken broth or water
• 2 tbsp olive oil or butter
• 2 cups cooked white rice for serving
• Chopped green onions or parsley for garnish optional