Cajun-Style Red Beans and Rice
Cajun-Style Red Beans and Rice is a hearty, savory stew originating from Louisiana, typically made with red kidney beans, the 'holy trinity' of vegetables (onion, celery, bell pepper), and andouille sausage or other smoked meat, served over white rice. It's a staple of Cajun and Creole cuisine, often associated with traditional 'Monday' meals.
🍽️ Nutrition at a glance
This dish is a balanced source of complex carbohydrates from the beans and rice, with moderate protein from the beans and sausage, and a notable amount of dietary fiber. A typical serving provides a good range of minerals and generally falls in the 400-500 calorie range.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 22 g |
| Carbs | 55 g |
| Fat | 14 g |
| Fiber | 12 g |
| Sugar | 4 g |
| Sodium | 850 mg |
| Iron | 4.5 mg |
| Potassium | 600 mg |
| Magnesium | 90 mg |
| Folate | 180 mcg |
| Vitamin C | 15 mg |
| Thiamin (B1) | 0.4 mg |
| Zinc | 3.5 mg |
| Phosphorus | 280 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a classic example of 'peasant food' transformed into a beloved regional icon, traditionally made on Mondays to use up the ham bone from Sunday dinner. Nutritionally, the combination of beans and rice creates a complete protein, making it a historically important and satisfying meal.
