Smothered Andouille Sausage with Cajun Red Beans

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A hearty dish featuring spicy andouille sausage simmered with creamy red beans seasoned with classic Cajun spices, perfect for a festive Mardi Gras meal. This Caribbean Mardi Gras recipe, ready in about 50 minutes, pairs andouille sausage, canned red kidney beans, and yellow onion for a weeknight-friendly dinner. Each serving lands at about 480 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

• 12 oz andouille sausage, sliced into 1/2-inch rounds
• 2 cups canned red kidney beans, drained and rinsed
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp dried thyme
• 1 whole bay leaf
• 2 cups chicken broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups cooked white rice, for serving

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz sliced andouille sausage and cook for 5-6 minutes until browned and edges are crispy.
2. Step 2: Add 1 diced medium yellow onion, 1 diced medium green bell pepper, 2 diced celery stalks, and 3 minced garlic cloves to the skillet. Sauté for 5 minutes until vegetables are softened and fragrant.
3. Step 3: Stir in 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp dried thyme, 1 whole bay leaf, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute to bloom the spices.
4. Step 4: Pour in 2 cups chicken broth and 2 cups drained red kidney beans. Bring to a simmer, reduce heat to low, and cook uncovered for 20 minutes until the sauce thickens and the beans are creamy.
5. Step 5: Remove the bay leaf and adjust seasoning if needed. Serve the sausage and beans over 4 cups cooked white rice, spooning the sauce generously.