Name: Andouille Sausage and Red Bean Stew: A Hearty Bowl of Southern Soul
Prep time: 20 min
Cook time: PT-488376H41M46S
Total time: 2 h 20 min
Cuisine: Southern
Ingredients: 1 pound dried red beans, soaked overnight; 2 tablespoons olive oil; 12–14 ounces andouille sausage, sliced (or smoked turkey/vegan sausage); 1/2 tablespoon butter (optional); 1 large yellow onion, diced; 2 celery ribs, diced; 1 small red bell pepper, diced; 1 small green bell pepper, diced; 6 garlic cloves, minced; 1 teaspoon salt (adjust to taste); 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon smoked paprika; 1/8 teaspoon cayenne pepper (optional); Black pepper to taste; 6–7 cups low-sodium vegetable or chicken broth; 2 bay leaves; 1/2 cup chopped fresh parsley (plus extra for garnish); 1/4 cup chopped green onions (plus extra for garnish); 1 1/2 cups cooked long grain rice (white, brown, or cauliflower rice)

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When I’m craving deep comfort and bold Southern flavor, I make this Andouille Sausage and Red Bean Stew. It’s the kind of dish that doesn’t just fill my belly—it fills the kitchen with the smell of something special simmering away. Every spoonful is rich with smoky sausage, tender beans, and Creole spices. Whether I’m meal-prepping for the week or gathering around the table with friends, this stew always brings the warmth.

Why You’ll Love This Recipe

I keep coming back to this stew because it’s soulful, satisfying, and totally flexible. I love how the andouille sausage infuses every bite with smokiness and spice, while the beans get creamy and soft as they simmer. It’s hearty enough to stand alone, but when I spoon it over rice, it becomes something unforgettable. Plus, it’s a one-pot wonder—easy to clean up, and even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound dried red beans, soaked overnight
2 tablespoons olive oil
12–14 ounces andouille sausage, sliced (or use smoked turkey/vegan sausage)
½ tablespoon butter (optional)
1 large yellow onion, diced
2 celery ribs, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
6 garlic cloves, minced
1 teaspoon salt (adjust to taste)
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon paprika (smoked if possible)
⅛ teaspoon cayenne pepper (optional)
Black pepper to taste
6–7 cups low-sodium vegetable or chicken broth
2 bay leaves
½ cup chopped fresh parsley (plus extra for garnish)
¼ cup chopped green onions (plus extra for garnish)
1½ cups cooked long grain rice (white, brown, or cauliflower rice)

Directions

Soak the Beans:
I soak my beans overnight in a big bowl of cold water, or if I’m short on time, I use the quick-soak method: boil for 5 minutes, then let them sit covered for 1 hour. After soaking, I drain and rinse them well.
Brown the Sausage:
I heat the olive oil in a Dutch oven over medium heat, then cook the sausage until it’s browned and crisp around the edges—about 6–8 minutes. I remove the sausage and keep the oil and browned bits in the pot for extra flavor.
Sauté the Vegetables:
I melt the butter (if using) in the same pot and sauté the onions for 3 minutes. Then I add celery and bell peppers, cooking for 4 more minutes until everything softens. I stir in the garlic and let it cook just 15 seconds so it doesn’t burn.
Build the Flavor Base:
I sprinkle in salt, oregano, thyme, paprika, cayenne, and black pepper. I let the spices toast for a full minute—this makes all the difference in building depth.
Add the Beans and Broth:
I pour in the broth, scrape the bottom to lift all the flavorful bits, then add the beans, sausage, and bay leaves. I bring it all to a boil, reduce the heat, and let it simmer partially covered for 1½ to 2 hours, until the beans are tender and creamy.
Thicken the Stew:
I scoop out a cup of the cooked beans, mash them with a fork, and stir them back into the pot to naturally thicken the broth. If it thickens too much, I just add a little water or broth to loosen it up.
Finish with Fresh Herbs:
I turn off the heat and stir in chopped parsley and green onions. I let them sit for 5 minutes to release their freshness before serving.

Servings and timing

This recipe makes about 6 generous servings. I usually prep everything in 20 minutes, then let it simmer for 1½ to 2 hours. The longer it cooks, the better it gets—and the leftovers are even better the next day.

Variations

Sometimes I swap andouille sausage for smoked turkey or a spicy vegan sausage if I’m cooking for different diets. I’ve added diced tomatoes for a little tang or stirred in collard greens toward the end for extra color and nutrition. If I want a spicier stew, I double the cayenne or toss in a splash of hot sauce just before serving.

storage/reheating

This stew is ideal for make-ahead meals. I store leftovers in airtight containers in the fridge for 4–5 days and reheat on the stove over low heat with a splash of broth or water. I also freeze portions (without rice) for up to 3 months. When I’m ready to enjoy, I thaw overnight in the fridge and warm it up gently.

FAQs

Can I use canned beans instead of dried?

Yes, I can use canned red beans to save time. I just skip the soaking and reduce the simmering time to about 30 minutes, since the beans are already cooked.

What’s the best sausage substitute for a vegetarian version?

For a meatless option, I like using a spicy vegan sausage or adding smoked paprika and a few drops of liquid smoke to get that smoky depth without meat.

How do I thicken the stew without mashing beans?

If I don’t want to mash beans, I let the stew simmer uncovered for the last 15–20 minutes so it naturally reduces and thickens.

Can I make this in a slow cooker?

Absolutely. After sautéing the sausage and veggies, I transfer everything to a slow cooker and let it cook on low for 7–8 hours or high for 4–5 hours until the beans are tender.

Is it okay to freeze the rice with the stew?

I prefer storing them separately. Rice can get mushy in the freezer, so I freeze only the stew and make fresh rice when I reheat it.

Conclusion

This Andouille Sausage and Red Bean Stew is Southern soul in a bowl—rich, smoky, and made to bring people together. I love how it builds layers of flavor with simple ingredients and a little patience. Whether I’m cooking for a crowd or stocking the freezer for cozy meals ahead, this stew is always worth the time. One bite, and I know I’ve made something truly special.