📝 About This Recipe
This soul-warming stew is a celebration of Louisiana's bold flavors, featuring spicy, smoke-cured Andouille sausage braised slowly with creamy cannellini beans and the 'holy trinity' of Cajun aromatics. The slow-cooking process coaxes out the paprika and garlic from the pork, infusing a rich, savory broth that carries a gentle heat and a deep, rustic complexity. It is a hearty, comforting masterpiece that captures the essence of French-Acadian tradition in every spoonful.
🥗 Ingredients
The Meat & Aromatics
- 1.5 pounds Andouille Sausage (sliced into 1/2-inch thick rounds)
- 1 large Yellow Onion (finely diced)
- 1 large Green Bell Pepper (seeded and diced)
- 3 pieces Celery Stalks (diced)
- 4 cloves Garlic (minced)
The Braising Liquid & Pantry
- 4 cups Chicken Stock (low sodium preferred)
- 2 cans Cannellini Beans (15oz each, rinsed and drained)
- 1 can Fire-Roasted Diced Tomatoes (14.5oz can, with juices)
- 2 tablespoons Tomato Paste
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves (dry)
- 1/4 teaspoon Cayenne Pepper (adjust to heat preference)
- 2 tablespoons Olive Oil
Finishing Touches
- 1/4 cup Fresh Parsley (chopped)
- 3 stalks Green Onions (thinly sliced)
- 1 tablespoon Red Wine Vinegar (to brighten the flavor)
👨🍳 Instructions
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1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, add the sliced Andouille sausage.
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2
Brown the sausage for 5-7 minutes, stirring occasionally, until the edges are crisp and the fat has rendered. Use a slotted spoon to remove the sausage to a plate, leaving the drippings in the pot.
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3
Reduce heat to medium. Add the onion, bell pepper, and celery (the 'Holy Trinity') to the rendered fat. Sauté for 8-10 minutes until the vegetables are soft and the onions are translucent.
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4
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells fragrant.
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5
Add the smoked paprika, dried thyme, and cayenne pepper. Toast the spices for 30 seconds to release their essential oils.
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6
Deglaze the pot by pouring in 1 cup of the chicken stock. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot—that's where the flavor lives!
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7
Add the remaining chicken stock, fire-roasted tomatoes, bay leaves, and the browned sausage back into the pot.
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8
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 30 minutes to allow the flavors to meld.
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9
Stir in the rinsed cannellini beans. Leave the pot partially covered and continue to simmer for another 20-25 minutes. This allows the broth to thicken slightly while the beans become creamy.
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10
For a thicker stew, take a potato masher or the back of a spoon and crush a small portion of the beans against the side of the pot.
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11
Stir in the red wine vinegar. Taste the stew and season with salt and black pepper as needed (the sausage and stock are often salty enough).
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12
Remove the bay leaves. Ladle the hot stew into deep bowls and garnish generously with fresh parsley and sliced green onions.
💡 Chef's Tips
If you can't find authentic Andouille, a high-quality Kielbasa or Spanish Chorizo makes an excellent substitute. Always scrape the bottom of the pot after adding liquid; those caramelized bits provide the 'umami' backbone of the stew. For the best texture, use dried beans soaked overnight, though canned beans are a fantastic time-saver for weeknights. The flavor of this stew improves significantly the next day, making it an ideal candidate for meal prep or entertaining. Control the salt: Wait until the very end to add extra salt, as the sausage releases its own salt during the braise.
🍽️ Serving Suggestions
Serve with a thick slice of buttered, toasted sourdough or jalapeño cornbread to soak up the broth. A side of simple white rice can turn this into a more traditional 'red beans and rice' style meal. Pair with a crisp, cold Lager or an Off-dry Riesling to balance the smoky heat of the Andouille. A simple green salad with a sharp lemon vinaigrette provides a refreshing contrast to the rich, savory stew. Offer a bottle of Louisiana-style hot sauce on the table for those who want an extra kick of acidity and heat.