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Spicy Andouille Sausage and White Bean Stew with Rice Recipe

Name: Spicy Andouille Sausage and White Bean Stew with Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup long-grain white rice; 2 tablespoons olive oil; 12 oz Andouille sausage, sliced; 1 large onion, chopped; 1 red bell pepper, diced; 2 cloves garlic, minced; 1 teaspoon smoked paprika; 1/2 teaspoon dried thyme; 1/4 teaspoon cayenne pepper; 2 x (15 oz) cans white beans, drained and rinsed; 1 x (14.5 oz) can diced tomatoes with juice; 2 cups chicken broth; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup fresh parsley, chopped

Stashcook

This is a warm, spicy stew with Andouille sausage and white beans. It's cooked with rice and topped with fresh parsley. It's a yummy meal that fills your tummy and makes you feel happy. It's not too hard to make and tastes great!

Ingredients

1 cup long-grain white rice

2 tablespoons olive oil

12 oz Andouille sausage, sliced

1 large onion, chopped

1 red bell pepper, diced

2 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper

2 x (15 oz) cans white beans, drained and rinsed

1 x (14.5 oz) can diced tomatoes with juice

2 cups chicken broth

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup fresh parsley, chopped

Method

Rinse the rice under cold water, then cook according to package instructions.

In a large pot, heat olive oil over medium heat. Add the Andouille sausage and cook until browned, about 5 minutes.

Add the chopped onion, red bell pepper, and minced garlic to the pot. Cook until the vegetables are soft, about 5 minutes.

Stir in smoked paprika, dried thyme, and cayenne pepper, and cook for another minute.

Pour in the diced tomatoes with their juice and the chicken broth. Season with salt and black pepper.

Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.

Add the white beans to the pot and continue to simmer for another 5 minutes, or until the stew has thickened slightly.

Fluff the cooked rice with a fork and divide it among bowls.

Ladle the stew over the rice and garnish with chopped fresh parsley before serving.

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