Cajun/Creole · main
Cajun Red Beans And Rice
Cajun Red Beans And Rice reads smoke 6.2, richness 5.9 and umami 4.9 on Palate's 0–10 flavor X-ray — a Cajun/Creole main, about 14 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 5.5 / 10
- Sweet & Fruity — 4.2 / 10
- Sour & Bright — 1.7 / 10
- Bitter & Earthy — 6.5 / 10
- Rich & Fat — 5.9 / 10
- Aromatic & Spice — 4.8 / 10
The measured notes (of 18)
Smoke 6.2 · Richness 5.9 · Umami 4.9 · Salinity 4.8 · Allium 4.5 · Sweetness 3.4 · Fruity 2.7 · Herbaceous 1.9 · Funk & Ferment 1.6 · Heat 1.6 · Sourness 1.3 · Bitterness 1.3 · Citrus 1.0 · Earthy 1.0 · Warm Spice 0.9 · Floral 0.9
What's in it (10)
- 3 smoked hot sausages (approximately 1 lb.), cut into diagonal slices
- 1 medium chopped onion
- 3/4 c. chopped celery
- 3/4 c. chopped bell pepper
- 1/4 tsp. marjoram
- 1/2 tsp. salt (taste)
- 3 garlic cloves, minced
- 1 bay leaf
- 8 c. water
- 1/2 tsp. each: red, white and black pepper
Time & effort: about 14 hr (10 hr active) · effort: medium
Nutrition (per 100 g, engine-estimated): 116.5 kcal, 4.5 g protein, 10.3 g fat, 1.2 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (2 steps)
- Sort, rinse and soak red beans according to package directions.
- Combine all ingredients except rice and cook covered for 4 hours at low boil on stove top or 10 to 12 hours in crock-pot.
Dishes with a similar flavor shape
- Erwtensoep (Snert) — Dutch
- Ham and Bean Soup — American
- Smothered Cabbage and Kielbasa Skillet — Southern
- Chicken and Sausage Jambalaya — Cajun/Creole
- Quick Red Beans and Rice with Smoked Sausage — Cajun/Creole
Keep reading: what smoke, richness, umami mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.