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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.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Bean Soaking Time: 8 hours
Total Time 2 hours 35 minutes
Course Soup
Cuisine American, Cajun

Equipment

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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