Cajun Beans & Rice

A recipe much like Red Beans & Rice but made with a 15 Bean blend and andouille sausage. Make it on the stove or the crock pot!

The development of this recipe was sponsored by Hurst's Beans. As always, all opinions are my own.

Those of you who have been with me for a while know how much I love rice. We eat more rice in my family than potatoes and grits combined. Yeah, for real! 

We don’t usually eat mashed potatoes and gravy like everybody else – we eat rice and gravy. And I love to scramble up a couple eggs in leftover rice for breakfast!

I think that’s one reason I’m so drawn to Cajun and Creole cooking – so much of it has rice in or served with it. I attribute all this to rice production dating back to the 1800’s – both the South Carolina Low Country and Louisiana Bayous were huge areas for rice plantations.

Daddy’s people originated in the Low Country so I figure I’ve probably got rice in my blood.

Cajun Beans & Rice! Much like Red Beans & Rice but made with a 15 Bean blend and andouille sausage. Recipe also includes crock pot preparation.

And if you’ve been with me a while you know how much I love dried beans. But what I haven’t always told you is 9 times out of 10, I’m eating those beans over rice! I know not everyone loves rice like I do so I usually don’t mention that :)

Except today. Today I’m going to share with you a recipe we make in my family that is made specifically to be served over rice. Now, you don’t have to. You’re more than welcome to eat this like a soup or stew with a big o’ hunk of cornbread if that’s more your speed!

Daddy discovered the Cajun variety of Hurst's 15 Bean Soup years ago and it became a favorite in our family instantly. The seasoning packet is perfect and I love the variety of beans... all the different shapes and sizes just add so much.

Cajun Beans & Rice! Much like Red Beans & Rice but made with a 15 Bean blend and andouille sausage. Recipe also includes crock pot preparation.

My Canadian mother-in-law loves them too! I usually have to smuggle a bag or two for her when we visit!

This eats an awful lot like Red Beans & Rice so if you like those, you’ll love this! We make this with leftover ham, ham bones and ham hocks too but I think the andouille makes it extra special. If you can’t find andouille in your market, I would suggest using smoked sausage or kielbasa.

If you can’t find the Cajun 15 Bean Soup in your local grocery stores, ask for it! My grocery store now carries all sorts of products they didn’t have before simply because I asked for them. Just ask the cashier who to talk to to request a product and s/he will point you in the right direction. My store has a list at the Customer Service desk where they notate products their customers' request.

Cajun Beans & Rice! Much like Red Beans & Rice but made with a 15 Bean blend and andouille sausage. Recipe also includes crock pot preparation.

Cajun Beans & Rice

Cajun Beans & Rice
Yield: 14-16 Servings
prep time: 10 Mcook time: 5 hourtotal time: 5 H & 10 M
A recipe much like Red Beans & Rice but made with a 15 Bean blend and andouille sausage. Make it on the stove or the crock pot!


  • 1 20-oz. bag Hurst’s Cajun 15 Bean Soup
  • 1 onion, diced
  • 6 cups chicken broth (see note)
  • 2 cups water
  • 2 pounds andouille sausage or smoked sausage
  • Cooked long grain white rice


How to cook Cajun Beans & Rice

  1. Remove seasoning packet from beans and set aside to add later.
  2. Combine beans (without seasoning packet), onion, chicken broth and water in a large pot or Dutch oven. Heat over medium-high heat until simmering. Once simmering, cover pot then reduce heat to low and simmer for 3 hours.
  3. Cut sausage into bite-sized pieces then add to beans. Add seasoning packet then stir well. Continue cooking beans for 2-3 more hours or until beans are tender. If needed, you can thicken your beans by simmering over medium heat with the lid off for 20-30 minutes.
  4. Remove from heat, cover, and let beans rest for 30 minutes before serving. Serve over white rice.


This finishes a little on the salty side due to the broth, seasoning packet and sausage which is exactly what you want since you’re serving it over plain white rice. If you’re looking to eat this as a soup or without rice, use low sodium chicken broth or water.
Andouille is a cured pork sausage very similar to smoked sausage or kielbasa. If you can’t find it in your market, substitute with smoked sausage, kielbasa or ham.
Yes, you can cook this in a crock pot! Cook the same way replacing the first 3 hours on the stove with 5-6 hours on high in the crock pot.
If you can’t find Hurst's Cajun 15 Bean Soup in your market, please ask your grocer for them. Until then, you can order them online :)
cajun, beans, 15 bean, hursts, red beans, rice, andouille, smoked sausage, kielbasa, ham hocks, southern, best, homemade, authentic, creole, gravy, soup, recipe, how to
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Much like Red Beans & Rice but made with a 15 Bean blend and andouille sausage. Recipe also includes crock pot preparation.


  1. AS much as all of your recipes with the Beans look really good, its a shame we can't buy them in Canada.

  2. I just told my husband about this recipe and he honestly jumped for joy. Thanks, can't wait to make it.

  3. I love beans and rice. Great idea to use the 15 bean soup bag to make it. I never thought of that!

  4. We're a little bit crazy for rice and beans in this house. Any variety. I have a recipe that is pretty close to this one and it is awesomeness!!

  5. I'm a 65 year old Cajun and have eaten and enjoyed Beans and Rice all my life. When I was a boy my Dad worked for Trappey's Food Products, a Cajun Bean company. We ate Beans a lot and I still love them. Good to hear other people enjoy them too.

  6. MargoInTallahassee12/9/15, 12:04 PM

    Made this Sunday night and it was so good!! I love Cajun food. This is a really good, different but similar taste to red beans & rice ! I love the different beans. Thanks for introducing me to this bean soup mix. My family loved it so thanks for the recipe :)

  7. Thanks for putting this together.!

  8. Made this tonight for dinner. I did it in the crockpot and it was delish! Family loved it!

  9. I'm in Hawaii and cannot get this particular bean mix. Does anyone have a suggestion for a replacement for the Cajun seasoning included in this bean mix? This recipe looks so filling and delicious; would love to try it soon!

    1. As a matter of fact, I do! I can't always find them either so when I don't, I add these spices:
      1 teaspoon cayenne pepper
      1 teaspoon garlic powder
      1 teaspoon salt**
      1/2 teaspoon dried oregano
      1/2 teaspoon dried thyme
      1/2 teaspoon onion powder
      1/2 teaspoon black pepper
      1 bay leaf

    2. Thank you so much, Mandy! I'm an "expat" Southerner (from NC) and new to your site. Will be visiting again for sure!

  10. Should the beans be soaked before cooking?

  11. I use alligator sausage an shrimp with the Cajun beans...

  12. I made this today. Oh my goodness!! It was delicious!! It makes so much. We gave two servings to our neighbors and still had enough for two meals I put in the freezer. Thank you for posting!! I will be making this one again.

  13. If I cut this recipe in half will the cooking time be the same? It just my husband and I so we wouldn't be able to eat 14 servings worth!


Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy