Ingredients for Andouille Sausage And Beans
- 2 tablespoons olive oil
- 1 pound Andouille sausage
- 1 tablespoon Cajun seasoning
- 1 medium onion
- 2 celery stalks
- 2 cloves garlic
- 1 (14.5-ounce) can diced stewed tomatoes
- 1 (15-ounce) can kidney beans
- 1 cup chicken bouillon
- 3/4 cup water
- 1 tablespoon cornstarch
- cooked rice (for serving)
- chopped green onions (for garnish, optional)
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How to Make Andouille Sausage And Beans
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 pound of Andouille sausage, sliced, and cook until browned, about 5-7 minutes.
- Add 1 medium onion, chopped; 2 celery stalks, chopped; and 2 cloves garlic, minced. Cook until softened, about 3-5 minutes.
- Stir in 1 tablespoon Cajun seasoning. Cook for 1 minute more.
- Add 1 (15-ounce) can of kidney beans, rinsed and drained; 1 (14.5-ounce) can of diced stewed tomatoes; 1 cup of chicken bouillon; and 1/2 cup of water. Bring to a simmer.
- Reduce heat to low and simmer for 10 minutes.
- In a small bowl, whisk together 1/4 cup of cold water and 1 tablespoon of cornstarch until smooth.
- Slowly pour the cornstarch mixture into the simmering beans, stirring constantly. Continue to simmer until the sauce has thickened, about 2-3 minutes.
- Serve hot over cooked rice. Garnish with chopped green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
33g
Fat
33g
Carbs
28g
