This was an accidental recipe that I have made now several times and each time I find it amazing! I prefer my red beans spicy and use more Cajun spice than some care for. Season it according to taste and I hope you enjoy it as much as I do!

This taste great with my Corn Mocque Choux recipe.

If you can't find pickled ham you can leave it out and use better than bouillon ham base

This is a family recipe that’s been around for a while. I think it originated with my great uncle in Louisiana sometime around the 1950s.

I love my winter recipes, and this one especially. Just the right amount of heat to take the chill off.

Easy and quick meal when you are craving the classic!

This is sort of a mish mash of red beans and rice and dirty rice. Or like a cheap and quick jambalaya for weeknights.

In the New Orleans area, Red Beans and Rice is a tradition on Mondays. In times past, leftover meats from Sunday became part of the recipe for Red Beans and Rice. Since there are no leftovers in my house, I have come to rely on Andouille sausage and ham chunks for the meat ingredients. I take short cuts because traditional southern recipes can be an all day long affair for which I do not have time.

I had a bag of dry beans from the panic buying spree when the pandemic lockdowns began, but I never figured out what to do with them before now. I managed to score some Andouille sausage somewhere and found this recipe that seems like it would work with what I got. 🇺🇲 #cajun

Another easy, one-skillet dinner. Andouille sausage can be a little spicy, so if you don't want it spicy, use sliced keilbasa or another smoked sausage instead.