Bursting with color, spices, and just enough Southern soul, this Red Bean Jambalaya is the ultimate all-in-one comfort dish for any night you crave bold flavors but want a meal that’s easy on prep. Tender rice, plump red beans, sautéed vegetables, and a lively blend of Cajun seasonings all simmer together in one pot, creating a hearty, vibrant dinner that’s as satisfying as it is simple. Whether you keep it vegetarian or add your favorite proteins, Red Bean Jambalaya promises to be pure joy in a bowl—one you’ll want to revisit again and again.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed at how a handful of simple pantry staples and a couple of fresh veggies unite to form such a deeply flavorful dish. Each ingredient in Red Bean Jambalaya brings its own personality, contributing to the beautiful colors, tempting aromas, and unforgettable taste that define this Cajun classic.
- Olive oil: The perfect base for sautéing veggies and building a rich, aromatic foundation.
- Onion (diced): Adds natural sweetness and helps create the classic jambalaya flavor backbone.
- Green bell pepper (diced): Brings vibrant color and a subtle grassy note that’s essential to any jambalaya.
- Celery stalks (diced): Part of the Cajun “holy trinity,” these add crunch and an earthy undertone.
- Garlic (minced): Offers a savory punch and deepens the overall flavor.
- Long grain white rice: Keeps the jambalaya fluffy and soaks up all those savory juices perfectly.
- Low-sodium chicken broth: Infuses the dish with layers of flavor while keeping it light (use veggie broth for a vegetarian twist).
- Red beans (canned, drained and rinsed): Nutty and filling, these are the star of your Red Bean Jambalaya.
- Diced tomatoes (with juice): Add a pop of acidity and sweetness while giving the rice its gorgeous hue.
- Cajun seasoning: The all-important spice blend that brings smoky, spicy, and herbal notes—no shortcuts here!
- Smoked paprika: Imparts subtle smokiness that makes this dish irresistible.
- Dried thyme: Earthy and aromatic, thyme rounds out the spice mix perfectly.
- Black pepper: Offers a gentle heat that balances the bolder spices.
- Salt: Just enough to bring out every nuanced flavor.
- Cayenne pepper (optional): For those who love a good kick—add as much or as little as you dare.
- Green onions (sliced, for garnish): Fresh and peppery, these brighten every spoonful.
- Chopped parsley (optional): A sprinkle for color and freshness when serving.
How to Make Red Bean Jambalaya
Step 1: Sauté the Aromatics
Start by heating olive oil in a large skillet or Dutch oven over medium heat. Once it shimmers, toss in the onion, bell pepper, and celery. This dynamic trio is the “holy trinity” of Cajun and Creole cooking, and as they sizzle, your kitchen will already smell irresistible. Sauté for about 5–6 minutes until the vegetables are softened and just beginning to get golden at the edges.
Step 2: Add Garlic and Toast the Rice
Sprinkle in the minced garlic and give everything a quick stir—just a minute here, so the garlic becomes fragrant but doesn’t burn. Next, add the long grain white rice straight into the pot and stir often for 1–2 minutes. Toasting the rice helps it soak up flavor from the aromatics and keeps the final dish from turning mushy.
Step 3: Pour in Liquid and Add the Rest
Now it’s time for your kitchen alchemy! Pour in the chicken broth, diced tomatoes with all their juices, and red beans. Sprinkle over Cajun seasoning, smoked paprika, dried thyme, black pepper, salt, and cayenne if you like a little heat. Stir well to get all those beautiful flavors mingling. Bring the pot to a lively boil.
Step 4: Simmer Gently
Once boiling, immediately turn the heat down to low and cover the pot. Let your Red Bean Jambalaya simmer for 20–25 minutes. This gentle cooking lets the rice absorb every drop of flavorful liquid, while the beans and veggies become perfectly tender. Try not to peek—keeping the lid on ensures fluffy rice!
Step 5: Rest, Fluff, and Finish
After the simmering time is up, remove the pot from the heat but keep it covered. Let it rest for 5 minutes—this allows the rice to finish absorbing any last bits of liquid, guaranteeing the perfect bite. Uncover, fluff gently with a fork to distribute the beans and veggies evenly, and get ready to serve. Garnish with fresh green onions and a sprinkle of parsley for that final burst of color and freshness.
How to Serve Red Bean Jambalaya
Garnishes
Don’t underestimate the power of garnishes! A scatter of just-sliced green onions brightens the whole dish with their mild zippiness, while a handful of chopped parsley makes every serving look and taste just a bit more special. If you love citrus, a squeeze of fresh lemon adds a zesty lift.
Side Dishes
Red Bean Jambalaya is a complete meal in itself, but if you want to round things out, serve it alongside warm, crusty bread to mop up every last drop, or a crisp garden salad to balance the spice. Cornbread or lightly sautéed greens also complement the flavors beautifully and make your meal even more memorable.
Creative Ways to Present
For a fun twist, serve individual portions of the jambalaya in hollowed-out bell pepper halves, letting guests dig right in. You can also spoon it into small ramekins for an easy, make-ahead lunchbox or picnic option. And for party settings, Red Bean Jambalaya makes an excellent filling for wraps or as a vibrant topping for baked potatoes!
Make Ahead and Storage
Storing Leftovers
Red Bean Jambalaya keeps like a dream! Let it cool completely, then pack into airtight containers and refrigerate for up to four days. The flavors continue to meld, so leftovers taste even better—making it an ideal make-ahead meal for busy weeks.
Freezing
If you’re a batch-cooking enthusiast, you’ll be happy to know this dish freezes well. Once cooled, transfer portions to freezer-safe bags or containers. Lay them flat to freeze and store for up to three months. To thaw, simply place a portion in the fridge overnight.
Reheating
For best results, reheat Red Bean Jambalaya gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen things up. Stir well and heat until piping hot, then refresh with an extra sprinkle of green onions or parsley.
FAQs
Can I make Red Bean Jambalaya vegetarian or vegan?
Absolutely! Just swap the chicken broth for vegetable broth, and you’ll have a hearty, protein-packed vegetarian or vegan meal everyone will love. The smoky spices make sure you never miss out on flavor.
Is it okay to use brown rice instead of white rice?
You can use brown rice, but it will require a longer cooking time and possibly a bit more liquid. Check on your jambalaya as it simmers and add more broth as needed to get the right texture—expect to simmer closer to 40 minutes.
What protein can I add to make it even heartier?
Classic choices include cooked andouille sausage, shredded cooked chicken, or even sautéed shrimp tossed in near the end of cooking. Just make sure any added proteins are already cooked before stirring them in.
Will other types of beans work in this recipe?
While red beans are traditional in Red Bean Jambalaya, you can use kidney beans, black beans, or even pinto beans if that’s what you have on hand. Each brings its own unique flavor and texture—so feel free to experiment!
Can I prepare Red Bean Jambalaya in advance for meal prepping?
Yes, this jambalaya is a meal prep superstar! It holds up beautifully in the fridge or freezer and reheats quickly for lunches, dinners, or anytime you need a wholesome, flavorful meal in minutes.
Final Thoughts
There’s something truly special about bringing people together around a pot of Red Bean Jambalaya—its warmth and big, bold flavors never fail to spark joy. So gather your favorite ingredients, let the good times roll, and treat yourself (and your lucky guests) to this deeply satisfying Southern classic!
Print
Red Bean Jambalaya Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Red Bean Jambalaya is a flavorful and hearty one-pot meal that combines red beans, rice, and a mix of Cajun spices. Perfect for a cozy dinner with a Cajun twist!
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 1 green bell pepper (diced)
- 2 celery stalks (diced)
- 2 cloves garlic (minced)
Additional Ingredients:
- 1 cup long grain white rice
- 2 cups low-sodium chicken broth
- 1 (15-ounce) can red beans (drained and rinsed)
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 2 green onions (sliced, for garnish)
- Chopped parsley (optional)
Instructions
- Sauté Vegetables: In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion, bell pepper, and celery. Sauté until softened. Add garlic and cook until fragrant.
- Toast Rice: Add rice to the skillet and toast for a couple of minutes.
- Add Ingredients: Pour in chicken broth, diced tomatoes, red beans, and all the seasonings. Stir to combine and bring to a boil.
- Simmer: Reduce heat, cover, and simmer for 20–25 minutes until rice is tender.
- Finish and Serve: Let sit covered for 5 minutes, then fluff with a fork. Garnish with green onions and parsley before serving.
Notes
- Add cooked andouille sausage or shredded chicken for a heartier version.
- This dish can be made vegetarian by using vegetable broth instead of chicken broth.
- Great for meal prep and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
