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Cajun Andouille Sausage Stew

Y'all, this spicy Louisiana-inspired stew is pure comfort in a bowl! The smoky andouille sausage brings so much flavor, and when you let it sit overnight, those Cajun spices really get friendly with each other. It's the kind of meal that'll warm you from the inside out, especially on those chilly evenings when everyone needs a little extra love.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1½ pounds andouille sausage sliced into ½-inch rounds
  • 2 tablespoons vegetable oil
  • 1 large onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 3 celery stalks diced
  • 5 cloves garlic minced
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper adjust to taste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 14.5-ounce can diced tomatoes
  • 3 tablespoons tomato paste
  • 6 cups chicken broth
  • 1½ pounds red potatoes cut into 1-inch cubes
  • 2 cups fresh or frozen okra sliced (optional)
  • 1 15-ounce can red kidney beans, drained and rinsed
  • Salt and black pepper to taste
  • 4 green onions sliced
  • Hot sauce for serving
  • Cooked white rice for serving

Method
 

  1. In a large Dutch oven over medium-high heat, brown the andouille sausage slices for 5-6 minutes until they develop a nice caramelized color. Remove and set aside.
  2. Add vegetable oil to the same pot. Sauté onion, bell peppers, and celery for 6-7 minutes until softened (this is your "holy trinity" of Cajun cooking!).
  3. Add garlic and cook for 1 minute until fragrant.
  4. Stir in Cajun seasoning, smoked paprika, cayenne pepper, thyme, and bay leaves. Cook for 1 minute to bloom the spices.
  5. Add diced tomatoes, tomato paste, and chicken broth. Stir well, scraping up any browned bits from the bottom of the pot.
  6. Return the sausage to the pot and add the cubed potatoes. Bring to a boil, then reduce heat to medium-low.
  7. Cover and simmer for 25 minutes until potatoes are tender.
  8. Add okra (if using) and kidney beans. Simmer uncovered for another 10 minutes.
  9. Remove bay leaves and season with salt and pepper to taste. Garnish with sliced green onions and serve over white rice with hot sauce on the side. Store leftovers in the fridge and reheat the next day for maximum flavor!