Spicy Cajun Stew

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

Cedar Oak Farms
Prep Time 1 hr 15 mins
Cook Time 2 hrs
Course Main Course
Cuisine Cajun
Servings 10


  • 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
  • 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.


* We used Cedar Oak Farms Cajun Seasoning and Gindo’s Original Hot Sauce.  Both are available at the market.
Gindo’s Original adds a sweet tang with a spicy finish. Therefore, I increased the hot sauce to 1 tablespoon. 
Keyword Cajun Seasoning, Soups & Stews