Cajun Smoked Sausage and Red Bean Stew

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 pound smoked sausage, sliced
• 1 can (15 ounces) red beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and bell pepper, cook until softened.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add smoked sausage slices and cook until browned.
4. 4 Pour in the chicken broth, diced tomatoes, red beans, Cajun seasoning, smoked paprika, and thyme.
5. 5 Bring to a boil, then reduce heat and simmer for 30 minutes.
6. 6 Season with salt and pepper to taste. Garnish with parsley before serving.

Equipment

• Large pot

Variations

• Add spinach or kale for extra greens.
• Include diced potatoes for a heartier stew.

Substitutions

• Substitute chicken broth with vegetable broth for a vegetarian option.
• Use kidney beans if red beans are unavailable.

Pairings

• Cornbread
• Coleslaw
• A chilled lager or amber ale

Nutrition

Tips

• For a smokier flavor, use andouille sausage.
• Adjust the Cajun seasoning to your preferred spice level.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.

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

Serving Suggestions

• Serve with a side of cornbread.
• Pairs well with a crisp green salad.

FAQ