Andouille Sausage and Red Bean Stew
Nothing says Southern comfort quite like a steaming pot of Andouille Sausage and Red Bean Stew. This classic Louisiana dish transforms humble ingredients into a rich, hearty meal that gets better with time. The combination of creamy beans, flavorful sausage, and perfectly cooked rice creates a satisfying dish that feeds a crowd while being budget friendly.
Equipment
- Dutch Oven (cast-iron with lid that becomes a skillet)
- Enameled Cast Iron Dutch Oven (Comes in lots of fun colors)
Ingredients
- 1- pound dry red beans
- 2 tablespoons olive oil
- 12 to 14 ounces andouille sausage cut into 1/4-inch slices
- ½ tablespoon butter
- 1 large yellow onion diced
- 2 celery ribs diced
- 1 small red bell pepper diced
- 1 small green bell pepper diced
- 6 cloves garlic minced
- 1 teaspoon salt or to taste
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ⅛ teaspoon ground cayenne red pepper or to taste
- Freshly ground black pepper to taste
- 6 to 7 cups low sodium vegetable broth or chicken broth
- 2 bay leaves
- ½ cup chopped fresh parsley plus more for garnish
- ¼ cup chopped fresh green onions plus more for garnish
- 1 ½ cups long grain brown rice or white rice cooked
Instructions
- Soak the red beans in a large pot or bowl, covered in water, for 8 hours or overnight.
- Heat olive oil in a Dutch oven over medium heat. Cook sausage slices until browned, then set aside.
- Melt butter in the pot. Sauté onions for 3 minutes, then add celery and bell peppers; cook for 4 minutes. Stir in garlic and cook for 15 seconds.
- Season with salt, oregano, thyme, paprika, cayenne, and black pepper. Cook for another minute.
- Add vegetable broth, scraping up the browned bits. Rinse and add the beans and browned sausage. Include bay leaves, bring to a boil, then simmer covered for 1.5 to 2 hours until beans are tender.
- Remove bay leaves. Mash 1 cup of beans and return to the pot. Adjust thickness with water if necessary.
- Season to taste, then stir in parsley and green onions. Cook for 5 minutes, then serve over cooked rice.
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