Cajun Andouille and Red Bean Soup

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 pound andouille sausage, sliced
• 1 can (15 ounces) diced tomatoes
• 1 can (15 ounces) red beans, drained and rinsed
• 4 cups chicken broth
• 2 teaspoons Cajun seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 green onions, sliced for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and celery, cooking until softened.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add the andouille sausage and cook until browned.
4. 4 Pour in the diced tomatoes, red beans, and chicken broth.
5. 5 Season with Cajun seasoning, smoked paprika, thyme, salt, and pepper.
6. 6 Bring to a boil, then reduce heat and simmer for 45 minutes.
7. 7 Taste and adjust seasoning if needed.
8. 8 Ladle into bowls and garnish with green onions.

Equipment

• Large pot
• Wooden spoon

Variations

• Add shrimp for a seafood twist.
• Include kale or spinach for extra greens.

Substitutions

• Substitute andouille sausage with turkey kielbasa for a lighter option.
• Use vegetable broth for a vegan version.

Pairings

• Cornbread
• Coleslaw

Nutrition

Tips

• For extra smokiness, use smoked sausage.
• Serve with hot sauce on the side for those who love a fiery kick.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Pair with crusty bread or cornbread.
• Perfect with a side of coleslaw.

FAQ