Andouille Soup with Red Beans and Rice

Home is Where the Cookies Are

Serves 6 to 8


  • 1 tablespoon vegetable oil
  • 12 ounces chicken Andouille sausage, diced
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 tablespoon Cajun seasoning, divided, OR mix these – then divide:
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper(this is for super-hot-burn-your-ears-type-spicy tastes. Otherwise, just go with a dash.)
  • 3 cloves garlic, minced or pressed
  • 1 (14.5 ounce) can fire roasted, diced tomatoes
  • 32 ounces low sodium chicken broth
  • 1 bay leaf
  • 1 (14.5 ounce) can small kidney beans, rinsed and drained
  • 1 1/2 cups uncooked white rice
  • 3 green onions, sliced
  • Optional half and half or cream – to tone down the spice

Heat a large dutch oven over medium-high heat and add the vegetable oil. Place the sausage in the pot and cook until nicely browned. Remove from the pot with a slotted spoon onto a paper towel lined plate or bowl. Set aside.

If there is an excess amount of fat, drain the pot.

Reduce the heat to medium, and add the onion, bell peppers, and 1/2 tablespoon Cajun seasoning mix. Cook, stirring frequently, until the vegetables are soft, about 5-7 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

Add the diced tomatoes, broth, bay leaf, remaining 1.5 tablespoon seasoning, and kidney beans to the pot; stir the sausage back in, and bring to a boil, then reduce heat to a simmer.

In a separate pot, cook rice according to package directions.

When rice is cooked, dish desired amount of soup and rice into individual bowls. Top with sliced green onions.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License