Description
A hearty and flavorful stew made with smoky andouille sausage, tender red beans, and classic Cajun seasonings. Perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound andouille sausage, sliced into 1/2-inch rounds
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 4 cups chicken broth (or vegetable broth)
- 2 cans (15 oz each) red kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 2 green onions, sliced (for garnish)
- Cooked white rice for serving (optional)
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the andouille sausage slices and cook until browned on both sides, about 4-5 minutes. Remove sausage with a slotted spoon and set aside.
- 2. In the same pot, add onion, bell pepper, and celery. Sauté until softened, about 5-7 minutes. Add garlic, bay leaves, thyme, smoked paprika, cayenne (if using), salt, and pepper. Cook for 1 minute until fragrant.
- 3. Stir in chicken broth, red kidney beans, diced tomatoes (with their juices), and tomato paste. Bring to a boil, then reduce heat to low. Return the browned sausage to the pot.
- 4. Simmer uncovered for 25-30 minutes, stirring occasionally, until the stew thickens slightly and flavors meld. Adjust seasoning to taste.
- 5. Remove bay leaves. Serve hot over cooked white rice if desired, garnished with sliced green onions.
Notes
For a thicker stew, mash some of the beans with a fork before adding the sausage. You can also add a splash of hot sauce for extra heat. This stew tastes even better the next day.
Nutrition
- Calories: 485 kcal
- Sugar: 6 g
- Fat: 24 g
- Carbohydrates: 38 g
- Protein: 28 g