Description
A classic Creole dish featuring smoky andouille sausage, tender red beans, and aromatic vegetables simmered to perfection. Served over fluffy white rice, this comforting recipe brings the flavors of New Orleans to your table with a perfect balance of spices and heartiness.
Ingredients
Scale
Vegetables and Aromatics
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Spices and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (more to taste)
- 1 bay leaf
Proteins and Beans
- 1 lb andouille sausage, sliced
- 2 (15 oz) cans red kidney beans, drained and rinsed (or 1 1/2 cups dried red beans, soaked overnight)
Liquids and Base
- 1 tablespoon olive oil
- 4 cups chicken broth or water
Serving
- 2 cups cooked white rice
- Chopped green onions for garnish
- Hot sauce for serving (optional)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for 5 to 7 minutes until softened and fragrant.
- Add Spices and Garlic: Stir in minced garlic, dried thyme, smoked paprika, cayenne pepper, black pepper, and salt. Cook for 1 minute to release the aromas.
- Brown the Sausage: Add the sliced andouille sausage to the pot. Cook for about 5 minutes, stirring occasionally, until the sausage is nicely browned.
- Add Beans and Broth: Incorporate the drained red beans, chicken broth or water, and bay leaf into the pot. Stir well to combine.
- Simmer: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 45 to 60 minutes. Stir occasionally until the beans are tender and the stew is thick and creamy.
- Final Adjustments: Remove the bay leaf. Taste and adjust seasoning with additional salt or pepper as needed.
- Serve: Spoon the red beans over hot cooked white rice. Garnish with chopped green onions and serve with hot sauce if desired.
Notes
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- To achieve a creamier texture, mash some of the beans against the side of the pot during cooking.
- Soaking dried beans overnight helps reduce cooking time and improve digestibility.
- Adjust the cayenne pepper according to your preferred spice level.
