Red Beans and Chicken Andouille

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 360.4
  • Total Fat: 9.2 g
  • Cholesterol: 30.1 mg
  • Sodium: 1,338.9 mg
  • Total Carbs: 50.0 g
  • Dietary Fiber: 19.2 g
  • Protein: 21.1 g

View full nutritional breakdown of Red Beans and Chicken Andouille calories by ingredient
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(sausage totally optional...then it's vegan and awesome) (sausage totally optional...then it's vegan and awesome)
Number of Servings: 4


    1 1/2 tbsp olive oil
    1 small onion diced
    2 large celery ribs diced
    1 green or red bell pepper diced
    2 large or 15 baby carrots diced
    4 cloves garlic, rough chopped
    2 bay leaves (absolutely necessary)
    1/2 lb red kidney beans (ideally Camellia brand), soaked overnight, rinsed well
    2 links Applegate Farms chicken andouille


Soak the beans overnight. I know it's hard to remember to do it, but it really makes a difference to use dried beans instead of canned.

Sweat all the aromatics in the olive oil till pretty soft. Add the sausage and the beans and stir, then add 4 cups hot water and the bay leaves, but NO SALT (yet).

Cook till beans are soft, about an hour. Add the salt (ideally Tony Chachere's) and adjust to taste.

Serve with rice, brown or white or bulgur, and plenty of Tabasco!

Number of Servings: 4

Recipe submitted by SparkPeople user STEPHISVENUS.

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