Classic New Orleans Red Bean and Andouille Sausage Stew

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A hearty, slow-simmered stew blending creamy red beans with smoky andouille sausage and traditional Cajun spices. This Cajun-inspired soup recipe, ready in about 135 minutes, pairs dry red kidney beans, andouille sausage, sliced, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb dry red kidney beans
• 12 oz andouille sausage, sliced
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 3 cloves minced garlic
• 2 tbsp vegetable oil
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• 1 tsp smoked paprika
• 1 bay leaf
• 6 cups chicken broth
• to taste salt
• to taste black pepper
• 1/4 cup chopped green onions

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Instructions

1. Step 1: Rinse 1 lb dry red kidney beans and soak overnight in cold water, then drain and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium diced yellow onion, 2 diced celery stalks, and 1 diced green bell pepper; sauté for 5 minutes until softened.
3. Step 3: Stir in 3 minced garlic cloves, 1 tsp dried thyme, 1/2 tsp cayenne pepper, 1 tsp smoked paprika, and 1 sliced 12 oz andouille sausage. Cook for 3 minutes until fragrant.
4. Step 4: Add soaked beans, 6 cups chicken broth, and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours until beans are tender and stew thickens, stirring occasionally.
5. Step 5: Season with salt and black pepper to taste. Remove bay leaf, garnish with 1/4 cup chopped green onions, and serve hot over steamed rice if desired.