Cajun Red Beans and Rice Soup

Name: Cajun Red Beans and Rice Soup
Total time: 50 min
Yield: Serves 4 to 6
Ingredients: Freshly ground black pepper; Sea salt; Hot sauce, for serving; 1 medium green bell pepper, seeded and chopped; 2 celery stalks, thinly sliced; 1 Tbsp chopped fresh thyme; 3 medium garlic cloves, minced; 1¼ lb [570 g] chicken or fresh pork Cajun sausages, casings discarded; 1 Tbsp extra-virgin olive oil; 1 medium yellow onion, chopped; 1½ cups [255 g] cooked small red beans, or one 15-oz [425-g] can red beans, rinsed and drained; ½ cup [100 g] long-grain rice; 2 bay leaves; 1 tsp Cajun seasoning; 1 cup [240 ml] lager beer; 2 cups [480 ml] chicken broth; One 28-oz [800-g] can diced tomatoes with juice

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
50 min

Appears in

Easy Soups from Scratch with Quick Breads to Match

By Ivy Manning

Published 2017

About

A Cajun “holy trinity” of onions, celery, and bell pepper forms the backbone of this zesty soup. Red beans, long-grain rice, fresh Cajun sausage, and a swig of lager make it the ideal supper for Mardi Gras, or any Tuesday for that matter.

Ingredients

1¼ lb [570 g] chicken or fresh pork Cajun sausages, casings discarded
1 Tbsp

Supper
Soup

Method

Preheat the oven to 400°F [200°C]. Line a small baking sheet with parchment paper.
Pinch off bite-size dabs of the sausage meat and place on the baking sheet. Bake un