Making Louisiana's Easiest & Best Dish

Ingredients

• 1 pound Andouille Sausage (sliced into 1‑inch rounds)
• 2 tablespoons Unsalted Butter (cut into pieces)
• 1 large Yellow Onion (diced)
• 2 stalks Celery Stalks (diced)
• 1 large Green Bell Pepper (diced)
• 3 cloves Garlic (minced)
• 2 tablespoons All-Purpose Flour (for roux)
• 4 cups Chicken Broth (low‑sodium preferred)
• 2 pieces Bay Leaves (whole)
• 1 pound Dried Red Kidney Beans (soaked overnight, drained)
• 1 leg (optional) Turkey Leg (adds smoky depth; can omit for pork‑only version)
• 2 stalks Green Onions (thinly sliced for garnish)
• 2 tablespoons Fresh Parsley (chopped for garnish)
• 2 cups White Rice (uncooked; yields about 6 servings of rice)
• 1 tablespoon Cajun Seasoning (adjust to taste)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep Ingredients

   Dice the onion, celery, and bell pepper; mince the garlic; slice the Andouille sausage; slice green onions and chop parsley. Drain the soaked beans. Set everything within easy reach.

   Time: PT10M

2. Brown Andouille Sausage

   Heat the Dutch oven over medium‑high heat. Add the sliced sausage and cook, stirring occasionally, until the pieces are nicely browned and have released their fat, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑High

3. Sauté the Holy Trinity

   Push the sausage to the side (or remove to a plate). Add the butter to the pot, let it melt, then add the diced onion, celery, and bell pepper. Sauté, stirring frequently, until the vegetables are softened, about 5 minutes. Add the minced garlic and cook another minute until fragrant.

   Time: PT6M

   Temperature: Medium

4. Make the Roux

   Sprinkle the flour over the sautéed vegetables and stir quickly to coat. Cook the flour‑vegetable mixture for 2‑3 minutes, stirring, until it turns a light golden color and the raw flour smell disappears.

   Time: PT3M

   Temperature: Medium

5. Combine Ingredients and Simmer

   Return the browned sausage (and optional turkey leg) to the pot. Pour in the chicken broth, add the bay leaves, soaked red beans, Cajun seasoning, salt and pepper. Stir to combine, increase heat to bring the mixture to a rolling boil, then reduce to low, cover, and let simmer for 2 hours, stirring every 20‑30 minutes. If the liquid reduces too much, add a splash of water or broth.

   Time: PT2H15M

   Temperature: Low

6. Finish and Garnish

   When the beans are tender, remove the turkey leg (if used) and discard the bones and bay leaves. Taste and adjust seasoning with salt, pepper, or extra Cajun spice. Sprinkle sliced green onions and chopped parsley over the stew. Serve hot over cooked white rice.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

20 g

Carbohydrates

55 g

Fat

15 g

Fiber

8 g