Mardi Gras Red Beans and Rice Soup with Andouillie Sausage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Tbsp olive oil9 ounces (3 links) turkey or chicken andouillie sausage, diced into 1/2-inch chunks2 cups medium chopped yellow onion (about 1 large)3 cloves garlic, minced1 Tbsp Creole seasoning (purchased or use the recipe below)Two 15 1/2-ounce cans low-sodium red kidney beans, drained and rinsed2 cups chopped celery (about 4 medium stalks)1 1/2 cups chopped green or red bell pepper (about 1 large)6 cups low-sodium chicken broth1 Turkish bay leaf1 1/2 cups cooked brown rice (1/2 cup uncooked produces 1 1/2 cups cooked)CREOLE SEASONINGStart to finish 5 minutes; makes about 1/3 cup1Tbsp plus 1 tsp hot paprika1 Tbsp garlic powder1 1/2 tsps onion powder1 1/2 tsps cayenne1 1/2 tsps dried oregano1 1/2 tsps dried thyme1 tsp ground black pepper1 tsp kosher saltIn a small bowl combine all ingredients.Store in an airtight container for up to 6 months.
In a large saucepan over medium, heat the oil. 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, stirring occasionally, until golden, about 5 minutes. Add the garlic and Creole seasinging 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, bell 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.
Serving Size: 8 1-cup servings
Add the onion to the saucepan and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and Creole seasinging 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, bell 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.
Serving Size: 8 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 212.0
- Total Fat: 6.1 g
- Cholesterol: 5.6 mg
- Sodium: 597.3 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 9.9 g
- Protein: 11.3 g
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