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Cajun red beans and sausage Recipe

Cajun · Main course · 135 min total

A hearty, flavorful one-pot meal from Louisiana, featuring tender red beans, smoky andouille sausage, and the classic Cajun 'holy trinity' of onion, bell pepper, and celery.

Ingredients

• 1 pound dried red kidney beans, soaked overnight and drained
• 1 tablespoon vegetable oil
• 1 pound andouille sausage, sliced into 1/2-inch rounds
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 bay leaves
• 1/2 teaspoon cayenne pepper (or to taste)
• 1 teaspoon smoked paprika
• 6 cups chicken broth (or water)
• Salt and black pepper to taste
• Cooked white rice for serving
• Sliced green onions for garnish

Instructions

1. In a large pot or Dutch oven, heat oil over medium-high heat. Add sausage and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.
2. In the same pot, add onion, bell pepper, and celery. Cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Stir in thyme, oregano, bay leaves, cayenne, and paprika. Cook for 1 minute until fragrant.
4. Add soaked and drained beans and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until beans are tender.
5. Return sausage to the pot. Simmer uncovered for 20-30 minutes, stirring occasionally, until beans are creamy and liquid has thickened slightly. Remove bay leaves.
6. Taste and adjust seasoning with salt and pepper. Serve over rice, garnished with green onions.

Tips

• For extra creaminess, mash some of the beans against the side of the pot before adding the sausage back.
• Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
• Serve with hot sauce on the side for extra heat.

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