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My Cajun smothered green beans with sausage are perfectly seasoned, delightfully delectable deliciousness, y'all! This authentic South Louisiana recipe showcases the captivating regional flavors you crave, using a super simple technique and common, easy-to-find ingredients. Yep and yay...
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Jump to:
- Cajun Smothered Green Beans With Sausage is a Classic South Louisiana Dish
- What is Smothering in Louisiana Cuisine?
- Fresh vs. Frozen Green Beans
- Types of Sausage to Use
- What to Serve With Cajun Smothered Green Beans With Sausage
- Variations
- Top Recipe Tips for Cajun Smothered Green Beans With Sausage
- Faqs
- Storage
- Freezing
- Reheating
- Ingredients & Substitutions
- How to Make Cajun Smothered Green Beans
- More South Louisiana Smothered Recipes
- Cajun Smothered Green Beans With Sausage
Cajun Smothered Green Beans With Sausage is a Classic South Louisiana Dish
Cajun smothered green beans with sausage is a traditional New Orleans area dish that's just as popular for family meals as it is for holidays, special occasions, and get-togethers. Locals like me just can't get enough of it, as it's super delicious, easy to make, and one pot of it can go a really long way.
This dish also stands the test of time for its versatility: you can make it with whatever you have on hand, and it still tastes amazing. And kids love this dish just as much as adults. So, it's a recipe you'll want to keep close at hand, so you always have one dish everyone at the family event will love and rave about.
This original take on classic Cajun smothered green beans with sausage is my personal labor of love, developed over many years in my very own kitchen. And I love, love, love it, y'all!! It's simple yet sophisticated, dressing up or down for any occasion. So, if you need just the right side for a casual BBQ, this is it, y'all! It's also perfect for hosting a dinner party, upscale event, or big holiday bash, since it goes with just about everything, including prime rib, steak, chicken, turkey, and seafood.
It's also a satisfying meal in one, leaving you full and satiated for hours. So, this recipe is a keeper for sooo many reasons, y'all. And, I'm extremely confident you'll be more than happy to have it in your arsenal for making at just the right times over many, many years. Indeed!
What is Smothering in Louisiana Cuisine?
Smothering in classic Cajun & Creole cuisine refers to braising vegetables, meats, and seafood low and slow with just enough liquid to 'smother' the food down until incredibly soft and tender. Browned Cajun trinity veggies and garlic are typically used to season the main smothering ingredient, adding distinctive depth of flavor and captivating caramelization to each bite.
These Cajun-smothered green beans with sausage are prepared the traditional way, yielding melt-in-your-mouth veggies that are just as perfectly seasoned as they are succulent. The browned sausage is a bonus, adding substance and perfectly seasoned, slightly charred pieces that let the dish stand on its own as a main or a substantial side.
Fresh vs. Frozen Green Beans
You can use either fresh or frozen beans in this recipe with great success. I almost always use rinsed frozen beans because they are packed at the peak of freshness and are already cut into 1 ½-inch pieces, the perfect size for this dish. Therefore, if you use fresh beans, you'll have to snap or cut them into the right size before proceeding with the recipe.
Whether you like these Cajun smothered green beans with sausage with fresh or frozen beans depends entirely on your personal preference. I much prefer them with frozen beans, since they are blanched before freezing, which gives them a softer, more uniform taste and texture.
So, if you use fresh green beans in this recipe, blanch the trimmed and cut beans in boiling water for a few minutes. Then, transfer them to an ice bath for a bit before draining them in a colander. This extra prep step will generally result in soft, succulent beans that will be melt-in-your-mouth tender.
Types of Sausage to Use
You can use any smoked sausage you have on hand for this Cajun smothered green beans recipe. This includes:
- andouille
- beef
- pork
- turkey
- venison
- vegan
- chicken
What to Serve With Cajun Smothered Green Beans With Sausage
Cajun smothered green beans with sausage make a substantial one-dish meal. You can serve them as a side alongside innumerable entrees. Here are a few of my pairing favorites:
- Cajun smothered chicken with brown gravy is prepared much like the beans. This pairing is a comfort-food Sunday dinner that'll likely stay in your permanent rotation.
- Chicken stuffed peppers are another company-worthy main dish that goes beautifully with the Cajun smothered green beans with sausage.
- Louisiana garlic stuffed beef roast is a classic regional dish whose fall-apart texture and jam-packed garlicky flavor pair perfectly with these soft, super flavorful beans.
- Baked rainbow trout with Cajun garlic butter sauce is even more South Louisiana special when served alongside a batch of these freshly made beans.
Variations
If you don't have smoked sausage on hand, you can substitute it with any of the following:
- bacon
- turkey bacon
- beef bacon
- ham
- turkey ham
- salt pork
- pancetta
- proscioutto
Top Recipe Tips for Cajun Smothered Green Beans With Sausage
Chop the Cajun trinity veggies of onion, green bell pepper, and celery, and the smoked sausage, the night before you plan to make the recipe. Then, store them in separate bags or airtight containers until use. This will shave about 15 to 20 minutes off the recipe time when you are ready to make the recipe.
Gather all the ingredients for the dish, then lay them out on the countertop in the order you need to use them. This recipe-planning step ensures you don't leave anything out and that you have everything you need for the smothered green beans at your fingertips.
Taste and adjust the seasonings a couple of times toward the end of cooking, adding more salt, black pepper, and cayenne pepper as needed.
I usually only need 1 cup of chicken broth to make this easy smothered green beans recipe. However, sometimes they dry out a bit more during cooking. So, keep another cup or so of broth close by, and add it in ¼ to ½ cup at a time, as needed, while cooking.
Faqs
Yes, Cajun smothered green beans with potatoes is a common combination. To do so, add ½ pound of peeled, diced potatoes to the pot at the same time that you add the seasoned green beans. You'll likely need to add at least an extra ½ cup, maybe more, of chicken broth to cook the potatoes. Start with the smaller amount and add more broth as needed throughout the cooking process.
Yes, use vegan sausage and vegan butter in place of the smoked sausage and butter. If you don't have vegan sausage on hand, use mushrooms instead.
Yes, this is an excellent make-ahead dish, as the smothered beans with sausage is just as tasty on the second and even third day. Just make sure that they're sealed in an airtight container or bag and placed into the back of the fridge, where it's coldest, until ready to serve.
For best results, use at least a 5-quart pot, enameled cast iron Dutch oven, or deep cast iron skillet. This size or larger gives the ingredients the space they need to cook evenly, helping you achieve optimal recipe success.
Yes, you can use canned cut green beans or French-style green beans. You'll likely need to adjust the cooking time, though, since they tend to cook faster than fresh or frozen beans.
Storage
Store leftovers in an airtight container or a zippered plastic bag in the refrigerator for up to three days.
Freezing
I don't recommend freezing leftover Cajun smothered green beans with sausage as they will likely become overly mushy once thawed.
Reheating
These Cajun smothered green beans with sausage reheat beautifully in the microwave. You can also reheat them in a pot on the stove with a bit more chicken broth, if desired. I've also reheated them in the oven in a covered glass dish, but they do tend to dry out quickly if you don't add enough extra broth and keep a close eye on them.
Ingredients & Substitutions
- Cut green beans work best in this recipe, as their size perfectly complements the chopped smoked sausage.
- The Cajun trinity of freshly chopped onion, green bell pepper, and celery, plus garlic, creates this dish's distinctive South Louisiana flavor profile. If you don't have time to chop the veggies, use a frozen seasoning blend and jarred minced garlic.
- Approximately 1-inch sliced smoked sausage pieces, cut in half, are the ideal size for pairing with the Cajun smothered green beans.
- High-heat olive oil or avocado oil is suitable for browning the veggies and sausage. You can also use butter if you don't have any oil on hand.
- Salted or unsalted butter works equally well, so you can swap them out each time you make the dish, with only minor table salt adjustments.
How to Make Cajun Smothered Green Beans
Place the cut green beans in a large bowl, and pick through for stems. Then, pour the dried spices over them.
Stir to coat the beans with the spices, then set aside.
Pour the chopped onion, celery, green bell pepper, and high-heat olive oil or avocado oil into a large pot or deep cast-iron skillet over medium-high heat.
Cook for about 7 to 10 minutes, or until the vegetables start to soften and brown. Add the smoked sausage to the pot.
Continue cooking until the smoked sausage is browned, then stir in the garlic.
Reduce the heat to medium, then add the stick of butter.
Finally, add the seasoned green beans and chicken broth to the pot.
Cook for 30 to 45 minutes, or until the beans are super soft and tender.
And that's it, y'all!!
These Cajun smothered green beans with sausage are full of flavor surprises that make them an immediate hit! Most people instantly comment on the pairing of buttery, garlicky beans and slightly charred sausage pieces, which gives the dish a unique flavor that instantly puts it in a class all its own.
Truth be told, almost everyone I serve this to raves about it, usually saying it's one of the best green bean dishes they've ever had. And honestly, I have to humbly agree: it's one of my best recipes and one of my favorite dishes, too. So, I think once you make it, you might just feel the same way. And you'll likely make it again and again because it really 'food-loves' people in ways they didn't even know they needed. For sure!!
Share with those whose honesty, transparency, and trustworthiness shelter your soul with peace, safety, and security. Much food love, and see y'all on the yum side...
This post was originally published on March 2, 2017, and was updated and republished with new content and pictures on October 21, 2026.
More South Louisiana Smothered Recipes
Cajun Smothered Green Beans With Sausage
Ingredients
For the Seasoned Green Beans
- 1 ½ pounds cut green beans
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 teaspoons dried parsley flakes
- salt, black pepper, and cayenne pepper to taste I used about ¾ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon cayenne
For the Cajun Smothered Green Beans with Sausage
- 3 to 4 tablespoons high-heat olive oil or avocado oil
- 1 large yellow onion, chopped
- 1 medium-sized green bell pepper, chopped
- 3 celery ribs, trimmed of white ends and chopped
- 1 pound smoked sausage, sliced into 1-inch circles then cut in half
- 4 garlic cloves, minced about 1 tablespoon
- 1 stick butter
- 1 to 2 cups chicken broth
Instructions
- Season the cut green beans with the garlic powder, onion powder, paprika, dried parsley flakes, salt, black pepper, and cayenne pepper. Set aside.
- Heat the oil over medium-high heat in a large pot or deep skillet.
- Pour the Cajun trinity of chopped onion, bell pepper, and celery into the pot, and cook until the vegetables soften and start to brown, about 10 to 12 minutes.
- Add the chopped sausage pieces to the mixture, and cook until browned, for about 7 to 10 more minutes.
- Stir the garlic into the mixture, and cook for one additional minute.
- Reduce the heat to medium.
- Melt the butter into the mixture, then add 1 cup of chicken broth and the seasoned green beans to the pot. Stir until combined.
- Partially cover the pot with a clear lid, and cook for an additional 30 to 45 minutes, or until the beans are really soft, stirring often. Add extra broth, ¼ to ½ cup at a time, if the beans start to dry out while cooking.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
I don't eat birds or animals and I don't need to eat gluten free but your recipes look great. I'm a fan.
Aww, thanks sooo much!! ? That's super sweet of you to say...?
This recipe looks amazing! I do not like frozen green beans. They taste weird to me, but I see why you use them in this recipe. Cooking them this long, do they still have that frozen taste or do they come across as fresh snapped? I'm just wondering about using fresh beans.
Hey Lori,
Thanks so much! This recipe really is amazing, and I understand your concern about using frozen green beans.
Here's the truth: This is my oldest self-developed recipe, and I've literally made it over 100 times. Every single time I make it for a new group of people, someone always says 'These beans must be super fresh to taste this good."
So, they do come across as fresh snapped. I use the Great Value frozen beans from Walmart, and they have never, ever failed me.
I've used fresh beans that I've snapped myself twice for this recipe. The first time I used fresh beans, they turned out fine. But, the second time they were too stringy, almost separating, and I was greatly disappointed.
So, I have to stand by the frozen beans at this point. I promise this recipe will work for you if you follow the instructions exactly.
Please let me know if you need any more help. 🙂
How many carbs
Approximately 25g when broken into four servings, but those are big servings and the recipe does yield about 6 smaller side-dish servings.
This is a fantastic recipe and I’ve made it probably a dozen times. The only thing I change up is how much cayenne I add depending on the diets of those who will be eating. I do have one question, however, and that is that the recipe calls for 3 stalks of celery. Unfortunately I get a bit vapor locked on that one. Some think stalk is a bunch, some thing a rib. I usually just use 3 ribs as 3 stalks would appear to be overkill. Can you tell me if you use 3 ribs or 3 bunches?
Hi Chris,
Well, thank you so much.😊 It took me years to perfect this recipe so it makes me super happy that you've made it so many times.🥰
It's definitely 3 ribs, not bunches. Sorry about that, I'm in the process of updating the post so it will definitely be corrected.
What do you serve with the smothered green beans? I've served it with just about every protein I can think of, but I think I like it with chicken the best. How about you?