When the temperatures drop snuggle up with a bowl of Spicy Cajun Stew. An aromatic blend of andouille sausage, rice, red beans, tomatoes, and our Cajun seasoning gives this bowl a taste of low heat with smoky undertones. We serve it with our rustic French bread. Yum!
Spicy Cajun Stew
- 1 16 ounces package dark red kidney beans
- 1 tablespoon olive oil
- 1 medium sweet onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 cup basmati rice
- 6 cups chicken stock, divided
- 2 tablespoons tomato paste
- 1½ teaspoons *Cajun seasoning
- 1 teaspoon *hot sauce
- 1 28 ounce can whole tomatoes, chopped
- 1 bay leaf
- 1 12 ounce package smoked andouille sausage, sliced
- Salt and Pepper to taste
- Rinse and sort beans in a large pot. Cover with 6 – 8 cups water. Bring to a rapid boil and boil for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse.
- Clean the pot. Heat the oil in the pot over medium heat. Add the onion and bell pepper. Cook until tender, about 3 – 4 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Stir in the rice cook, stirring continuously, until the rice is toasted, about 2 minutes. Slowly add 2 cups of chicken stock, tomato paste, Cajun seasoning, and hot sauce. Bring to a low boil.
- Add the tomatoes and all the juices, red beans, bay leaf, and remaining chicken stock. Season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer for 1 hour uncovered.
- Add the sausage and cover. Continue to simmer over low heat for another 30 – 45 minutes, or until the beans are tender.