New Orleans Red Bean and Rice Soup
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 12 oz andouille sausage, sliced into ¼-inch rounds
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 1 ½ tsp cajun seasoning
- 1 tsp dried thyme
- ½ tsp smoked paprika
- 2 bay leaves
- 2 cans (15 oz each) red kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 6 cups low-sodium chicken broth
- ¾ cup long-grain white rice, uncooked
- 1 tsp hot sauce, plus more for serving
- salt and pepper, to taste
For serving
- 3 green onions, thinly sliced (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the andouille sausage slices in a single layer and cook, undisturbed, for 2–3 minutes until browned on the cut side, then stir and cook 1 minute more. Transfer the sausage to a plate and set aside, leaving the rendered fat in the pot.
- 2
Reduce the heat to medium. Add the onion, celery, and bell pepper to the pot and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
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