Cajun Red Beans and Rice

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Cajun Red Beans and Rice [1] [2] is a classic southern dish, known as a working man dish.


  • 2 cups long grain rice
  • 1/2 lb tasso, thick cut smoked bacon (or pancetta, chopped into 1/2" cubes)
  • 4 fresh bay leaves
  • olive oil
  • 1 onion, peeled and diced
  • 1 green bell pepper, seeded and diced
  • 2 celery stalks, diced and trimmed
  • sea salt & fresh ground black pepper
  • 1 tsp cayenne pepper
  • 6 cloves garlic, peeled adn minced
  • small bunch fresh thyme, leaves picked
  • 7 oz chicken livers, trimmed
  • milk, to rinse
  • 1 x 15 oz can of red kidney beans, drained
  • Tabasco sauce
  • 6 scallions, trimmed and chopped roughly
  • small bunch of fresh curly parsley, chopped roughly
  • 1 lemon


Cook rice. Then drain, rinse, put to side.

Over high heat cook smoked meat. Once crispy, include bay leaves. Stir and add some olive oil. When meat is golden, include onion, bell pepper, celery, cayenne and a pinch of salt and pepper. Continue to mix for ~10 min for vegetables to soften. Include minced garlic and thyme leaves. Rinse chicken livers with milk, let sit for a few minutes. Throw away the milk, roughly chop up the livers. Continuously stir the vegetables, include the chicken liver pieces and beans. Fry for ~4 min. Include the cooked, dried rice, continuously stirring the pot. Cook until everything is piping hot. Include a shake (or 2) of Tabasco sauce. Include scallion pieces and parsley. Squeeze lemon over cooking food. Serve, can be consumed warm or cold.


  1. Rombauer, Becker, Becker, Irma, Marion, Ethan Espe (2006). 75th joy of cooking. Simon & Schuster Inc.. pp. 256. ISBN 13:978-0-7432-4626-2. 
  2. Oliver, Jamie Espe (2010). Jamie's AMERICA easy twists on great american classics, and more. Michael Joseph / The Penguin Group. pp. 83. ISBN 978-1-4013-2360-8.