Smothered Andouille Sausage with Cajun Red Beans

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired Mardi Gras recipe, ready in about 50 minutes, pairs andouille sausage, canned red kidney beans, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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

• 12 oz, sliced into 1/2-inch rounds andouille sausage
• 2 cups, drained and rinsed canned red kidney beans
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 3, minced garlic cloves
• 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, for serving cooked white rice

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.