Description
Louisiana’s hearty Andouille Sausage and Red Bean Stew delivers a spicy symphony of Cajun comfort. Rich flavors meld together, inviting you to savor a soulful culinary journey through New Orleans’ rustic kitchens.
Ingredients
Scale
Main Proteins:
- 1 pound dry red beans
- 12 to 14 ounces andouille sausage (cut into 1/4-inch slices)
Vegetables and Aromatics:
- 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)
Herbs, Spices, and Additional Ingredients:
- 2 tablespoons olive oil
- 1/2 tablespoon butter
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/8 teaspoon ground cayenne red pepper
- Freshly ground black pepper
- 6 to 7 cups low sodium vegetable broth (or chicken broth)
- 2 bay leaves
- 1/2 cup chopped fresh parsley (plus more for garnish)
- 1/4 cup chopped fresh green onions (plus more for garnish)
- 1 1/2 cups long grain brown rice or white rice (cooked)
Instructions
- Immerse red beans in cold water overnight, allowing them to soften and absorb moisture for 8-12 hours.
- Preheat Dutch oven to medium heat and sear andouille sausage until caramelized edges form, creating rich flavor. Transfer sausage to a separate plate.
- Reduce heat and melt butter, introducing diced onions and sautéing until translucent. Incorporate chopped celery and bell peppers, cooking until vegetables soften and release their aromatic essence.
- Quickly introduce minced garlic, stirring rapidly to prevent burning and release its pungent notes.
- Sprinkle dried herbs and spices, toasting them briefly to enhance their complex flavor profile.
- Pour vegetable broth into the pot, deglazing and lifting any caramelized remnants from the bottom of the pan.
- Drain and rinse soaked beans, then add them to the pot alongside reserved sausage and bay leaves. Bring mixture to a vigorous boil, then reduce to a gentle simmer.
- Cover and allow stew to cook at low temperature for 90-120 minutes, ensuring beans become tender and flavors meld harmoniously.
- Extract bay leaves and partially mash one cup of beans to create a thicker, more luxurious texture.
- Adjust consistency with additional liquid if needed, and season with final salt and pepper touches.
- Finish by folding in fresh parsley and green onions, allowing herbs to release their vibrant aromatics.
- Serve steaming hot over fluffy rice, creating a satisfying and robust meal.
Notes
- Soaking beans overnight helps reduce cooking time and improves digestibility, breaking down complex sugars that cause gas.
- Choose andouille sausage with varying spice levels to customize heat intensity for different taste preferences.
- Swap vegetable broth with chicken or seafood stock to create deeper flavor profiles and accommodate dietary needs.
- Mashing some beans creates natural thickening without using flour, making the stew gluten-free and adding creamy texture.
- Prep Time: 12 hours
- Cook Time: 2 hours
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 6
- Calories: 346 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 15 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 22 g
- Cholesterol: 40 mg