Spicy Red Beans and Andouille Sausage Stew

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A hearty Louisiana-inspired stew featuring tender red beans simmered with smoky andouille sausage and aromatic spices, perfect for a comforting meal. This Southern-inspired soup recipe, ready in about 140 minutes, pairs dry red kidney beans, andouille sausage, yellow onion 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 cup, rinsed and soaked overnight dry red kidney beans
• 12 oz, sliced into 1/2-inch rounds andouille sausage
• 1 medium, diced yellow onion
• 2, diced celery stalks
• 1 medium, diced green bell pepper
• 4, minced garlic cloves
• 4 cups chicken broth
• 2 tbsp cajun seasoning
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp olive oil
• to taste salt
• to taste black pepper
• optional, for serving hot sauce

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Drain 1 cup soaked red kidney beans and set aside. Heat 2 tbsp olive oil in a large pot over medium heat. Add 12 oz sliced andouille sausage and cook for 5 minutes until browned and slightly crisp.
2. Step 2: Add 1 diced medium yellow onion, 2 diced celery stalks, and 1 diced medium green bell pepper to the pot, sautéing for 6-7 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 4 minced garlic cloves, 2 tbsp Cajun seasoning, 1 tsp dried thyme, and 1 bay leaf, cooking for 1 minute to release aromas.
4. Step 4: Add the drained beans and 4 cups chicken broth, bring to a boil then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until beans are tender and the stew has thickened.
5. Step 5: Season with salt and black pepper to taste. Remove the bay leaf before serving. Serve hot with optional hot sauce for extra heat.