Slow-Braised Andouille Sausage with Cajun Red Beans

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Hearty and flavorful slow-braised andouille sausage served atop creamy Cajun red beans, seasoned with traditional Louisiana spices for a perfect Mardi Gras meal. This Caribbean Mardi Gras recipe, ready in about 145 minutes, pairs andouille sausage, dry red kidney beans, and yellow onion for a weeknight-friendly dinner. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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 andouille sausage
• 1 cup dry red kidney beans
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp olive oil
• to taste salt
• to taste black pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Rinse 1 cup dry red kidney beans and soak in water for 4 hours, then drain.
2. Step 2: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium heat. Add 1 lb sliced andouille sausage and cook for 5 minutes until browned and fragrant.
3. Step 3: Add 1 medium diced yellow onion, 1 medium diced green bell pepper, and 2 diced celery stalks to the pot; sauté for 6-7 minutes until softened and aromatic.
4. Step 4: Stir in 3 minced garlic cloves along with 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp dried thyme, and 1 bay leaf; cook for 1 minute until spices release their aroma.
5. Step 5: Add the drained beans and 4 cups chicken broth. Bring to a boil, then reduce heat to low and simmer uncovered for 2 hours, stirring occasionally until beans are tender and sauce thickens.
6. Step 6: Season with salt and black pepper to taste. Remove bay leaf and sprinkle 2 tbsp chopped fresh parsley before serving.