Classic cajun red beans and rice with all of the classic Southern creole flavors throughout. So delicious! So comforting! So soulful!
Cajun red beans and rice are a soulful dish. I love to watch the beans simmer away in a pot of spices and intense flavors gradually thickening and melding together in the most magical way. Once ready, the soulful beans smother the rice, and your first taste is the reward for your patience.
I grew up eating all types of beans. My mother is the queen of crock pot bean meals. From lima beans and pinto beans to red beans, we had them all and very regularly too. Red beans have a personality all their own, and the South really knows how to bring that personality out. I never really appreciated my mother’s consistent bean meals until later in life when I began making them myself.
I was 25 when I made my first pot of red beans. After the first pot, I was hooked. I loved the fact that the beans cooked on a low heat and after a few hours, just came together without much effort on my part beyond the initial prep. I also loved how healthy beans are. Each time I had them as a meal, the fiber totally filled me up. I was totally satisfied while eating less which was a good thing for my scale and waistline.
And lastly, cajun red beans and rice just taste so damn good y’all. A big bowl is about as comforting as a meal can get. With a trinity of celery, onions, and bell peppers, a dose of creole spices and andouille sausage (I use Sausages by Amylo’s chicken andouille flavor) and a heaping scoop of rice (I make this with brown rice usually to keep it even healthier), this is a meal that’s not only good for the body but oh so good for the soul.
If you are craving more creole flavor, try my Shrimp Etouffee (one of my absolute faves).
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