Red Beans & Rice Soup

Created 01 Apr 2013 17:38, Updated 11 Jan 2016 20:28

Mardi Gras Red Beans and Rice Soup with Andouille Sausage

From Sara Moulton, as posted to

2 T olive oil
9 oz (3 links) turkey or chicken andouille sausage, diced into ½-inch chunks
2 c medium chopped yellow onion (about 1 large)
3 cloves garlic, minced
1 T Creole seasoning (purchased or use the recipe below)
Two 15 1/2 oz cans low-sodium red kidney beans, drained and rinsed
2 c chopped celery (about 4 medium stalks)
1 1/2 c chopped green or red bell pepper (about 1 large)
6 c low-sodium chicken broth
1 Turkish bay leaf
1 1/2 c cooked brown rice

Heat the oil in a large saucepan over medium. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Use a slotted spoon to transfer to a bowl.

Add the onion to the saucepan and cook until golden. Add the garlic and Creole seasoning and cook, stirring, 1 minute.

While the onion and garlic are cooking, mash 1 cup of the kidney beans with a potato masher or fork, then add them to the saucepan. Add the celery, pepper, remaining whole beans, chicken broth and bay leaf. Bring the mixture to a boil, then reduce to a simmer and cook for 15 minutes, stirring occasionally.

Stir in the reserved sausage and the cooked rice. Cook until heated through. Discard the bay leaf before serving.

Creole Seasoning
1 T plus 1 tsp hot paprika
1 T garlic powder
1 1/2 tsp onion powder
1 1/2 tsp cayenne
1 1/2 tsp dried oregano
1 1/2 tsp dried thyme
1 tsp ground black pepper
1 tsp kosher salt

Combine ingredients. Store in an airtight container up to 6 months.

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