Tomato and Andouille Sausage Stew

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A rich and flavorful Creole stew featuring smoky Andouille sausage simmered with ripe tomatoes and aromatic vegetables for a comforting meal. This Creole-inspired soup recipe, ready in about 55 minutes, pairs Andouille sausage, sliced, can diced tomatoes, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 10 oz Andouille sausage, sliced
• 14 oz can diced tomatoes
• 1 medium chopped onion
• 1 medium diced green bell pepper
• 2 stalks diced celery
• 4 cloves minced garlic
• 2 cups chicken broth
• 2 tbsp olive oil
• 1 tbsp Creole seasoning
• 1 bay leaf
• 1 tsp chopped fresh thyme
• 2 tbsp chopped parsley
• 1/2 tsp freshly ground black pepper

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 10 oz sliced Andouille sausage and sauté for 5 minutes until browned and fragrant.
2. Step 2: Add 1 medium chopped onion, 1 medium diced green bell pepper, 2 diced celery stalks, and 4 minced garlic cloves; cook for 7 minutes until vegetables soften and the mixture is aromatic.
3. Step 3: Stir in 1 tbsp Creole seasoning, 1 bay leaf, and 1 tsp chopped fresh thyme; cook for 1 minute to release flavors.
4. Step 4: Pour in 14 oz can diced tomatoes with juice and 2 cups chicken broth; bring to a boil, reduce heat to low, cover, and simmer for 25 minutes until stew thickens and flavors meld.
5. Step 5: Remove bay leaf, season with 1/2 tsp freshly ground black pepper, stir in 2 tbsp chopped parsley, and serve hot with crusty bread or rice.