If you're on the hunt for a hearty, flavorful, and comforting meal, look no further than this Shrimp Red Beans and Rice recipe. This classic dish brings the vibrant tastes of New Orleans right to your kitchen, combining tender red kidney beans, succulent shrimp, and aromatic spices.
Red beans and rice are a staple in Cajun cooking, traditionally simmered for hours with flavorful meats and spices to create a rich, creamy dish. We normally skip the sausage and ham in favor of a vegetarian version, which brings lots of flavor and less fat. Red beans and rice work well with a wide variety of things, but shrimp is our family's favorite thing to pair it with. My 9-year-old daughter requests these red beans with pretty frequently- she calls it kidney beans soup.
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Ingredient Notes
Red Kidney Beans
Using dried red kidney beans provides a creamy texture and deep flavor that's unmatched by canned varieties. Soaking them overnight ensures they cook evenly and absorb all the wonderful spices. If you're in a pinch, you can opt for canned beans, and I seem to be pinched for a time more often than not. The instructions in the body of the post are for dried beans- but I have included the instructions for the canned instructions in the notes section of the recipe card below.
Shrimp
Choose large (31-40 size) shrimp for this recipe, ensuring they're peeled and deveined for easy eating. The shrimp add a delightful seafood essence that pairs perfectly with the creamy beans and spicy seasonings.
Creole Seasoning
The heart of this dish lies in its creole seasoning, a blend that brings together smoky, spicy, and herbal notes. It also many be labeled as cajun seasoning. You can find it in most grocery stores, but making your own allows you to control the heat and flavor profile. Here's a simple homemade blend:
- 1 ½ teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
Liquid Smoke
A dash of liquid smoke imparts a subtle smokiness reminiscent of traditional andouille sausage without adding meat. It's a secret weapon that deepens the flavor profile, giving your beans that slow-cooked, smoky taste that's essential in authentic New Orleans cooking. You can find liquid smoke in the condiment aisle of your local grocery store.
How to Make Shrimp Red Beans and Rice
Soak the Beans- Place 1 lb of dried red kidney beans in a large bowl and cover with water. Let them soak overnight to ensure they cook evenly and achieve a creamy texture.
Sauté the Vegetables- In a large pot or dutch oven, heat 1 tablespoon of olive oil over medium heat. Add diced sweet onion, green bell pepper, and celery ribs, along with minced garlic. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
Add Seasonings- Stir in 2 tablespoon of tomato paste, 1 ½ teaspoon of Cajun seasoning, ½ teaspoon of smoked paprika, and ½ teaspoon of liquid smoke. Cook for an additional 2-3 minutes to allow the spices to bloom and meld with the vegetables.
Combine Beans and Liquids- Drain and rinse the soaked beans, then add them to the pot along with 10 cups of water, 1 dried Thai chili, and 2 bay leaves. Increase the heat to medium-high heat and bring the mixture to a boil.
Simmer the Beans- Once boiling, reduce the heat to low heat, cover, and let the beans simmer for about 1 hour, stirring occasionally to prevent sticking.
Cook the Rice- While the beans are simmering, cook 3 cups of white rice according to the package instructions.
Thicken the Beans- After an hour, remove the lid from the beans and continue to cook for another 30 minutes, allowing the liquid to reduce. Stir in 1 tablespoon of apple cider vinegar, 1 teaspoon of salt, and ½ teaspoon of black pepper. Using a spoon or potato masher, mash some of the beans against the side of the pot to thicken the mixture and create a creamy consistency.
Add the Shrimp- Stir in 1 lb of defrosted, peeled, and deveined shrimp. Cook for 5-7 minutes until the shrimp turn pink and are cooked through.
Serve and Garnish- Remove the bay leaves and dried Thai chili from the pot. Serve the flavorful beans and shrimp over a bed of fluffy white rice in individual bowls. Garnish with chopped fresh parsley and green onions for a fresh, vibrant finish. Add a dash of hot sauce or a squeeze of lime wedges if desired for an extra kick.
How to Serve
Enhance your dining experience with these serving suggestions:
- Pair with warm cornbread to soak up all the savory juices.
- Serve alongside a crisp coleslaw for a refreshing contrast.
- Add a side of brown rice or farro for a nutty, wholesome twist.
- Complement with grilled andouille sausage or ham hock for meat lovers.
- Drizzle with extra hot sauce or sprinkle with additional cajun seasoning for added spice.
- Check out my full post of ideas about what to serve with red beans and rice.
Tips, Tricks, and Alterations
- Quick Soak Method: If you forgot to soak the beans overnight, use the quick soak method. Boil the beans for 2 minutes, then remove from heat and let soak for 1 hour before cooking.
- Use Different Beans: Experiment with other beans like black beans, pinto beans, or cannellini beans for different textures and flavors.
- Vegetarian Option: Omit the shrimp and add sautéed mushrooms or plant-based sausage for a hearty vegetarian version.
- Slow Cooker Method: Combine all ingredients except shrimp and cook on low for 6-8 hours. Add shrimp in the last 30 minutes of cooking.
- Instant Pot Variation: Sauté vegetables using the sauté function, then add remaining ingredients (except shrimp) and cook on high pressure for 45 minutes. Quick release, then add shrimp and cook on sauté mode until done.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. This dish also freezes well for up to 3 months.
- Next-Day Flavor: The flavors deepen overnight, making this dish taste even better the next day!
- Adjust Spice Level: Control the heat by adjusting the amount of cayenne pepper, hot sauce, and dried Thai chili to suit your preference.
If you’ve tried this Shrimp Red Beans and Rice Recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals.
Recipe
Shrimp Red Beans and Rice Recipe
Ingredients
- 1 lb dried red kidney beans
- 10 cups water
- 1 tablespoon olive oil
- 1 medium sweet onion diced
- 1 green bell pepper diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 2 tablespoon tomato paste
- 1 ½ teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon liquid smoke
- 1 dried Thai chili
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon apple cider vinegar
- 1 lb large 31-40 size frozen shrimp, defrosted, peeled, and deveined
- 3 cups cooked white rice
Opptional
- 2 tablespoon fresh parsley chopped
- 3 green onions sliced
- Hot sauce to taste (optional)
Instructions
- Soak the Beans: Place the dried red kidney beans in a large bowl and cover with water. Let soak overnight, then drain and rinse.
- Sauté the Vegetables: In a large pot over medium heat, heat the olive oil. Add the diced onion, green bell pepper, celery, and minced garlic. Sauté until vegetables are softened, about 5-7 minutes.
- Add Seasonings: Stir in the tomato paste, Cajun seasoning, smoked paprika, and liquid smoke. Cook for 2-3 minutes until fragrant.
- Combine Beans and Liquids: Add the soaked beans, water, dried Thai chili, and bay leaves to the pot. Increase heat to medium-high heat and bring to a boil.
- Simmer the Beans: Reduce heat to low heat, cover, and let simmer for 1 hour, stirring occasionally.
- Cook the Rice: While the beans are simmering, cook the white rice according to package instructions.
- Thicken the Beans: After 1 hour, remove the lid and continue to simmer for an additional 30 minutes. Stir in the apple cider vinegar, salt, and black pepper. Mash some of the beans against the side of the pot to thicken the mixture.
- Add the Shrimp: Stir in the shrimp and cook for 5-7 minutes until the shrimp are pink and cooked through.
- Serve: Remove and discard the bay leaves and dried Thai chili. Serve the shrimp and beans over the cooked white rice. Garnish with chopped fresh parsley, green onions, and a dash of hot sauce if desired.
- Enjoy: Serve hot and enjoy this hearty, flavorful dish!
Notes
3 cans of kidney beans (2 drained not raised, 1 can with the liquid)
3 cups of water
1 tablespoon olive oil
1 medium sweet onion, diced
1 green bell pepper, diced
2 celery ribs, diced
2 tablespoon tomato paste
3 cloves garlic, minced
1 ½ teaspoon Cajun seasoning
½ teaspoon smoked paprika
½ teaspoon liquid smoke
1 dried Thai chili
2 bay leaves
1 teaspoon salt
½ teaspoon ground black pepper
- The Beans: Drain 2 cans of the kidney beans. Do not rinse them. For the third can, you will be adding all the liquid to the can. This will help thicken the dish- and bring a little more of the creaminess you would have in the slower-cooked dried bean version.
- Cook the Veggies: Heat olive oil over medium heat in a large pot. Sauté diced onion, green bell pepper, and celery (your “holy trinity”) until soft, about 15 minutes.
- Add Seasonings: Stir in Cajun seasoning, smoked paprika, liquid smoke, tomato paste, salt, and black pepper. Cook for another minute to let the spices bloom.
- Add Beans and Liquid: Add the beans to the pot with 3 cups of water, dried chili, and a bay leaf. Bring to a boil, then reduce the heat to a simmer.
- Simmer Until Tender: Let the beans cook for about an hour, stirring occasionally. Once tender, remove the lid and cook for an additional 30 minutes to thicken.
- Mash for Creaminess: For a creamier consistency, mash some of the beans with the back of a spoon or a potato masher.
- Stir in 1 lb of defrosted, peeled, and deveined shrimp. Cook for 5-7 minutes until the shrimp turn pink and are cooked through.
- While the beans are finishing up, cook your rice in a separate pot. Fluff the rice once done.
- Spoon the red beans over white rice and garnish with fresh parsley and green onions.
- Use Canned Beans: If you’re short on time, canned red beans work well. Just reduce the cooking time since they’re already soft.
- Use Different Beans: pink beans, cannellini, pinto beans
- Season to Taste: Taste and adjust the seasoning before serving. Some Cajun seasonings are saltier than others, so go easy at first.
- Quick Soak: if you didn't do the overnight soak, you can do a "quick Soak":
- Step 1: Sort and RinseSpread the beans out on a sheet pan or another flat surface, making it easy to inspect them. Sort through the beans with your fingers, removing any small stones, shriveled beans, or other debris. Once sorted, transfer the beans to a colander and rinse thoroughly to wash away any dust or dirt.
- Step 2: Bring to a Boil Place the beans in a large pot and cover them with at least 2 inches of water. Bring the water to a boil over high heat, then reduce the heat and let the beans cook at a gentle boil for 2 minutes. If desired, add a pinch of salt to the water.
- Step 3: Soak for 1 HourRemove the pot from the heat and let the beans soak, uncovered, for 1 hour. After soaking, drain the beans and cover them with fresh water. Simmer according to your recipe, checking frequently until the beans are tender and cooked to your liking.
Did you make this recipe? Let me know!