Classic New Orleans Red Bean and Andouille Sausage Stew
A hearty, slow-simmered stew blending creamy red beans with smoky andouille sausage and traditional Cajun spices. This cajun-inspired soups ready in about 135 minutes pairs dry red kidney beans, andouille sausage, sliced, medium 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
Instructions
- Step 1: Rinse 1 lb dry red kidney beans and soak overnight in cold water, then drain and set aside.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Classic New Orleans Red Bean and Andouille Sausage Stew take to make?
Total time is about 135 minutes (15 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Classic New Orleans Red Bean and Andouille Sausage Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry red kidney beans from drying out.
Can I substitute ingredients in Classic New Orleans Red Bean and Andouille Sausage Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Classic New Orleans Red Bean and Andouille Sausage Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Classic New Orleans Red Bean and Andouille Sausage Stew?
Cajun soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
