Ingredients
Scale
- 1 lb Andouille Sausage, sliced
- 1 small Onion, diced
- 1 Green Pepper, diced
- 2 Celery Stalks, diced
- 2 cans Kidney Beans, drained and rinsed
- 2 cups Chicken Broth
- 1–2 TBS Cajun Seasoning
- Cooked Rice
Instructions
- In a Dutch oven, sauté the sausage until it’s crispy.
- Leave the drippings in the pot, using that to saute the onions, pepper, and celery until soft and tender.
- Add in your kidney beans, the chicken broth, and a tablespoon of Cajun seasoning.
- Let this simmer over low heat for 20-30 minutes, longer if you have the time.
- Taste to see if you need more Cajun seasoning for an extra kick!
- Serve with a plop of rice and hunks of bread!
Notes
If you like your beans and rice thick and creamy, blend some beans before adding them to the stew.