Best 7 Cajun Bean Soup With Sausage Recipes

SAUSAGE AND RED BEAN SOUP

Steps:

• In a small bowl, combine the paprika, salt, garlic powder, pepper, onion powder, cayenne pepper and oregano, stir and set aside.
• Drain the rehydrated red beans. Rinse and drain again. Set aside.
• In a large dutch oven, heat the olive oil over medium high heat. Add the bacon and stir, cooking for two minutes to render the fat and become fragrant. Stir in the onions, green pepper, garlic and bay leaves cook for an additional 2-3 minutes until the vegetables start to get tender. Add the andouille sausage and stir, cooking an additional 2-3 minutes. Stir in the red kidney beans.
• Add one tablespoon of the Cajun seasoning (reserve the remainder for another use), worcestershire sauce and bundle of thyme. Stir in the chicken stock and heat to boiling. Reduce heat to a simmer and cook for 1 hour, or until beans are almost tender.
• Add salt to the soup and continue cooking an additional 15 minutes or until the beans are tender.
• Ladle the soup into bowls and garnish with a few tablespoons cooked rice, scallions and hot sauce to taste.

CAJUN-STYLE BEANS AND SAUSAGE

Steps:

• In a large skillet coated with cooking spray, brown sausage. Transfer to a 5-qt. slow cooker. Stir in beans, tomatoes, vegetables, garlic and seasonings., Cook, covered, on low until vegetables are tender, 6-8 hours. Serve with rice.

CAJUN STYLE RED BEAN AND RICE SOUP

Steps:

• In a large pot over high heat, heat the oil. Add the bacon and saute for 2 minutes. Add the onions, bell pepper, garlic, bay leaves, sausage and ham hock and saute for 2 more minutes.
• Add the beans and saute for 2 more minutes. Stir in the Cajun-style seasoning, Worcestershire sauce and stock. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
• Add the salt, cover the pot and simmer for an additional 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock.
• Ladle soup into individual bowls. Top each serving with 1/4 cup rice and 1 tablespoon green onion.

SPICY BLACK BEAN SOUP WITH CAJUN SAUSAGE

Steps:

• Gather the ingredients.
• Heat olive oil in a large saucepan or Dutch oven . Add the sausage and cook over medium heat until browned.
• Add onion, celery, red bell pepper, and jalapeno peppers to the pan and sauté for about 3 minutes, or until tender.
• Add garlic and sauté for 1 minute longer.
• Add the beef broth, beans, tomatoes, lemon juice, and remaining seasonings. Bring to a boil.
• Cover, reduce heat to low and simmer for about 45 minutes.
• Serve with freshly baked cornbread or crusty rolls.
• Enjoy!

CAJUN SAUSAGE AND RED BEANS

Steps:

• Combine all ingredients in crockpot.
• Cover and cook on low 7-8 hours.
• May be served over cooked rice, if desired, or as a thick and zesty soup.

RED BEANS AND RICE WITH CHICKEN

Steps:

• Sprinkle chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken, sweet pepper, onion and garlic; cook and stir for 8 to 10 minutes or until chicken is no longer pink and vegetables are tender.
• Stir beans, rice, broth, cumin and the 1/4 teaspoon cayenne pepper into chicken mixture in skillet. Heat through. Serve with lime wedges. If desired, sprinkle with additional cayenne pepper.

CAJUN STYLE WHITE BEAN SOUP

Steps:

• Put rinsed beans, in a 4 quart dutch oven and cover beans with water. Bring to a boil, reduce heat, simmer beans, uncovered for 2 minutes. Remove from heat, cover and let stand for 1 - 2 hours. Drain beans and re-rinse.
• Place the beans, water, undrained tomatoes, ham bone, onion, green peppers, celery, garlic and pepper back into same dutch oven. Bring to a boil, reduce heat, cover and simmer for 3 hours or until beans are tender.
• Remove ham bone, when cool, cut meat from bone and return to soup and heat through. Stir in the hot pepper sauce, taste and season with salt.