Red Bean Jambalaya Recipe

Jambalaya is a classic Louisiana rice dish that is packed with incredible flavors. It’s a one-pot comfort food meal that is easy to make. But what makes this hearty meal stand out from other jambalaya recipes is that it combines the famous Monday tradition of red beans into the mix. You will love this Red Bean Jambalaya recipe!

A fresh pot of jambalaya always brings us back to our trips to New Orleans. I don’t recall the name of the restaurant, or even if it’s still there, but it was on Christmas Eve 2009 and my wife and I were eating at a restaurant on Decatur Street. It was the only place still open before the midnight mass at St. Louis Cathedral. That is the trip that repaired that chromosome actor John Goodman mentioned in his famous quote about visiting New Orleans for the first time.

Someone suggested that there’s an incomplete part of our chromosomes that gets repaired or found when we hit New Orleans. Some of us just belong here. – John Goodman

When we returned from the trip I had to figure out how to cook like a New Orleanian. I read everything I could online at the time and found every New Orleans, Creole, and Cajun cookbook that was available to me. It has been a love ever since and every time we have jambalaya, whether it’s this Red Beans Jambalaya recipe or a different one, I can fully remember sitting at that table on Christmas Eve with my wife in New Orleans and thinking this it.

One of the first recipes I would say that I tried to learn first was jambalaya. It looks like a complex recipe with a long list of ingredients, but in the end, it’s a fairly easy one-pot meal to put together. If you prep ahead of time, like dice up the Trinity and the meats, you can cook this on a weeknight. Of course, to make it even easier, you can prepare jambalaya in the slow cooker. I have an amazing recipe: Forgotten Once Slow Cooker Jambalaya. Once upon a time, this was the most popular recipe on my website. Everyone shared it. Even Huffington Post. It’s that good.

One thing I learned from making jambalaya over the years (that you won’t find in a cookbook) is that I honestly believe that a cold beer and a bowl of jambalaya go together like a prime rib and Cabernet Sauvignon or better: red beans and rice. It’s so good and refreshing: a bowl of jambalaya and an ice-cold bottle of Abita.

What are the Ingredients for a Red Bean Jambalaya?

Meats: Jambalaya can have a variety of meats in the recipe. You can choose from chicken, pork, and seafood. Some include beef but that is not traditional. One meat that is always included is Andouille Sausage. It helps give jambalaya that classic smoky flavor.

Vegetables: Just like most other Creole and Cajun recipes, you include diced onions, bell peppers, and celery in the pot. This is the Holy Trinity of Creole and Cajun cooking. Don’t forget about da pope: garlic.

For further reading: What is the Holy Trinity of Creole and Cajun Cooking?

Rice: To me, long-grain white rice is the best for jambalaya. I like to use good quality rice and that brand is typically Supreme Rice from Crowley, Louisiana. Some recipes use brown rice, and I’ve tried it before, but the cooking time is longer than if you use a long grain white rice. And it has a different flavor.

Seasoning: I use a premixed Cajun Seasoning like Slap Ya Mama. You can make a homemade spice blend, as well.

Broth: I like to use a low-sodium chicken stock as the base of this Red Bean Jambalaya recipe.

Beans: Now, when I make my Monday Red Beans and Rice recipe, I use dried red beans. My favorite brand is Camellia Red Beans. However, for this Red Bean Jambalaya, for ease, I use canned red beans.

Tomatoes: This is what you’d call a Creole or New Orleans Style or Red Jambalaya because I use tomatoes in it. I use tomato paste and a can of Rotel Tomatoes. The other version of jambalaya is the Cajun style, or Brown Jambalaya, which does not have tomatoes.

How Do You Make Red Bean Jambalaya?

1. Season and Cook the Chicken. In a large mixing bowl, season the diced chicken with the Creole/Cajun Seasoning. Make sure that all of the pieces are coated. Then saute the chicken until all of the pieces are a nice golden color—about 5 minutes.

2. Cook the Sausage. Add the sliced sausage to the pot and cook for another 5 minutes or until the sausage has lightly browned and crisped some along the edges.

3. Saute the Trinity. Add the Trinity to the pot. Saute the diced onions, bell peppers, and celery until the vegetables softened. This could take about 8 to 10 minutes. Then add the minced garlic and the remaining Creole/Cajun seasoning. Stir for about one minute.

4. Add the Herbs and Spices. Mix in the smoked paprika, dried parsley flakes, dried basil, dried oregano, and hot sauce.

Add the red beans, tomato paste, a can of Rotel tomatoes, and stock. Bring the liquid to a boil then let simmer for about 5 minutes.

Add the rice. Reduce heat to LOW, and simmer for 20 minutes, or until the liquid is absorbed into the rice.

If Adding Shrimp. I don’t add shrimp because my wife has a seafood allergy. If you want to add shrimp, you add them at the end. Make sure they are well tucked into the rice mixture, cover the pot again, and turn the heat off. Let the pot sit for about 5 minutes, or until the shrimp have turned a pink color.

PRO TIP: The shrimp should always be added at the end so they are not overcooked. Overcooked shrimp can have a rubbery texture to them.

ALSO TRY: If you or someone you know has a seafood allergy, try my New Orleans-style BBQ Chicken recipe. It is one of my all-time favorite recipes and tastes almost like the famous BBQ Shrimp recipe you’d find at restaurants like Pascal’s Manale in New Orleans but with chicken.

Garnish the pot. Before serving, garnish the pot with freshly sliced green onions.

How Do I Store Red Bean Jambalaya?

• Storing: Red Bean Jambalaya will last about 4 or 5 days stored in an airtight container in the fridge.
• Freezing: You can freeze the jambalaya for up to 3 months. I place serving-sized amounts of jambalaya in zip-lock freezer bags, flatten the bag, and then place it in a larger zip lock back.

PRO TIP: Don’t forget to label the bag so that in a month or so when you’re digging in the back of the freezer you remember what it is you’re looking at.

How Do You Reheat Frozen Jambalaya?

When you’re ready to reuse it, let it thaw in the fridge overnight, then reheat it in the microwave. If the jambalaya has become too dry, add a small amount of liquid to umm… sorry to those that hate the word… make it moist again… no!

I’d hate to end this article on that word, so besides the flavor and texture that red beans bring to the pot, what are the other benefits adding beans to the recipe add?

What are the Health Benefits of Red Beans?

We know beans are a great source of fiber, but they also supply some much-needed vitamins and minerals like iron, potassium, and folate.

Did you know that the US Government’s Dietary Guidelines recommend that adults consume three cups of cooked dry beans a week? They say that most Americans don’t even eat one cup in an entire week – and that’s any bean not just red beans. They are packed with protein, iron, dietary fiber, magnesium, and so much more. EatingWell.com considers beans a super-healthy food.

For More Information: What are the Health Benefits of Red Beans?

Be sure to follow me on Facebook, Instagram, and Pinterest. And if you’ve had a chance to make this Red Bean Jambalaya recipe, please let me know in the comments and rating below. And take a picture of it! Share it on social media and tag me! I’d love to see it!

Red Bean Jambalaya

Jambalaya is a classic Louisiana rice dish that is packed with incredible flavors. It’s a one-pot comfort food meal that is easy to make. But what makes this hearty meal stand out from other jambalaya recipes is that it combines the famous Monday tradition of red beans into the mix.

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Course: Main - POULTRY, Rice Dish

Cuisine: Cajun, Creole

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6 people

Author: Red Beans and Eric

Cook ModePrevent your screen from going dark

Ingredients

• 1 tbsp olive oil divided
• 1 lbs chicken breast diced into bite sized pieces
• 4 tbsp Cajun Seasoning divided
• ½ tsp salt
• 1 lbs Andouille Sausage cut into 1/2-inch pieces
• 1 large onion diced
• 1 green bell pepper diced
• 2 ribs celery diced
• 5 cloves garlic minced
• 1 15- oz can Rotel tomatoes undrained
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried parsley flakes
• 1 tsp dried basil
• ½ tsp dried oregano
• 1 tsp Crystal Hot Sauce
• 4 cups chicken stock
• 2 cups long grain white rice I prefer Supreme Rice
• 1 lbs shrimp peeled and tails removed (Optional)
• 2 15- oz cans Red Beans drained and rinced
• green onions chopped, for garnishment

Instructions

• Season and Cook the Chicken. In a large mixing bowl, season the diced chicken with 2 tablespoons Creole/Cajun Seasoning. Make sure that all of the pieces are coated. Then saute the chicken until all of the pieces are a nice golden color—about 5 minutes.
• Cook the Sausage. Add the sliced sausage to the pot and cook for another 5 minutes or until the sausage has lightly browned and crisped some along the edges.
• Saute the Trinity. Add the Trinity to the pot. Sauté the diced onions, bell peppers, and celery until the vegetables softened. This could take about 8 to 10 minutes. Then add the minced garlic and the remaining 2 tablespoons of Creole/Cajun seasoning. Stir for about one minute.
• Add the red beans, tomato paste, a can of Rotel tomatoes, herbs and spices, and stock. Bring the liquid to a boil then let simmer for about 5 minutes.
• Add the rice. Stir in the rice. Reduce heat to LOW, and simmer for 20 minutes covered, or until the liquid is absorbed into the rice.
• If Adding Shrimp. I don't add shrimp because my wife has a seafood allergy. If you want to add shrimp, you add them at the end. Make sure they are well tucked into the rice mixture, cover the pot again, and turn the heat off. Let the pot sit for about 5 minutes, or until the shrimp have turned a pink color.
• PRO TIP: The shrimp should always be added at the end so they are not overcooked. Overcooked shrimp can have a rubbery texture to them.
• Garnish the pot. Before serving, garnish the pot with freshly sliced green onions.

Did you try this recipe?Mention @redbeansandericblog or tag #redbeansanderic!

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KEEP THE RED BEANS COOKIN’!

ERIC

Red Beans and Eric

Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.