Dutch Oven Cajun Red Beans & Sausage

Prep stays simple, but the payoff is big: Dutch Oven Cajun Red Beans & Sausage brings deep, smoky heat to camp with hardly any fuss.

Pop the lid and a rush of peppery steam rolls out—suddenly the whole site smells like dinner. Red beans simmer down until they’re creamy, sausage renders into the pot, and the Cajun-spiced base clings to every spoonful. Cooked low and steady over coals, it’s a warming meal that feels right after a long, chilly day outside without requiring a counter full of gear.

Keep the heat moderate, stir now and then, and let the Dutch oven do the heavy lifting. As it thickens, the flavors settle into a rich, savory depth with just enough kick. Serve it straight from the pot with hot sauce or a squeeze of lemon if you’ve got it, and you’ll still be looking at easy cleanup when the fire burns down.

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Dutch Oven Cajun Red Beans & Sausage

A Louisiana-inspired one-pot dinner perfect for the campfire, packed with smoky sausage, hearty red beans, and bold Cajun spices. This rustic meal comes together easily for groups and brings the bayou to your campsite.

Servings 6 servings

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Equipment

• Dutch oven
• Long-handled spoon
• Cutting board
• Knife

Ingredients

• 1 tbsp olive oil
• 12 oz smoked andouille sausage sliced
• 1 large yellow onion diced
• 1 large green bell pepper diced
• 2 stalks celery diced
• 4 cloves garlic minced
• 1.5 tsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 2 cans red beans 15 oz each, drained and rinsed
• 1 can diced tomatoes 14 oz, with juices
• 2 cups chicken broth or water
• 1 tsp hot sauce plus more to serve
• 1 bay leaf
• 1/2 tsp salt or to taste
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley optional, for garnish
• 4 cups cooked rice to serve

Instructions

• Heat olive oil in the Dutch oven over a bed of campfire coals.
• Add sliced sausage, and cook for 4-5 minutes until browned.
• Stir in onion, bell pepper, and celery. Sauté until softened, about 6-8 minutes.
• Add garlic, Cajun seasoning, smoked paprika, and thyme. Cook for 1 minute until fragrant.
• Stir in red beans, diced tomatoes (with juice), chicken broth, hot sauce, bay leaf, salt, and pepper.
• Bring to a simmer, then cover the Dutch oven with its lid. Add a few coals on the lid for even heat.
• Simmer gently for 45-55 minutes, stirring occasionally, until thickened and flavors meld.
• Remove from heat, discard bay leaf. Taste and adjust seasoning if needed.
• Serve hot over cooked rice and garnish with fresh parsley if desired.

Notes

Maintain a gentle campfire heat under and above the Dutch oven to avoid scorching. Add coals as needed for steady simmering. This meal can be made ahead and reheated if backpacking with a group.

Course: Dinner

Cuisine: American

Keyword: beans, campfire, dutch oven, easy cleanup, fall camping, one-pot, sausage