Mardi Gras Red Beans and Rice Soup with Andouillie Sausage

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Mardi Gras Red Beans and Rice Soup with Andouillie Sausage calories by ingredient
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Hearty cold weather comfort food
Start to finish 50 minutes; serves 8
Hearty cold weather comfort food
Start to finish 50 minutes; serves 8

Number of Servings: 8


    2 Tbsp olive oil
    9 ounces (3 links) turkey or chicken andouillie sausage, diced into 1/2-inch chunks
    2 cups medium chopped yellow onion (about 1 large)
    3 cloves garlic, minced
    1 Tbsp Creole seasoning (purchased or use the recipe below)
    Two 15 1/2-ounce cans low-sodium red kidney beans, drained and rinsed
    2 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 broth
    1 Turkish bay leaf
    1 1/2 cups cooked brown rice (1/2 cup uncooked produces 1 1/2 cups cooked)

    Start to finish 5 minutes; makes about 1/3 cup

    1Tbsp plus 1 tsp hot paprika
    1 Tbsp garlic powder
    1 1/2 tsps onion powder
    1 1/2 tsps cayenne
    1 1/2 tsps dried oregano
    1 1/2 tsps dried thyme
    1 tsp ground black pepper
    1 tsp kosher salt

    In a small bowl combine all ingredients.
    Store in an airtight container for up to 6 months.


This soup is even better a few days later, and it freezes well. Feel free to add extra chicken broth or water if you would like it to be even soupier.


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

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