YumVerseEats
Cajun Comfort
Cajun White Bean and Andouille Stew
A smoky Cajun-inspired white bean stew with andouille, peppers, celery, garlic, and a cozy broth.
RECIPE AT A GLANCE
15
min
Active Time
40
min
Total Time
6
SERVINGS
Stovetop
METHOD
Why It Works
Mashing some of the beans thickens the stew naturally, so it feels hearty without needing a roux.
Ingredients
Protein
• 12 oz andouille sausage, sliced
• 2 cans white beans or great northern beans, 15 oz each, drained and rinsed
Vegetables
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 cups chopped kale or baby spinach, optional
Seasoning
• 1 tablespoon olive oil
• 2 teaspoons Cajun seasoning
• 1 bay leaf
Sauce
• 2 tablespoons tomato paste
• 3 cups low-sodium chicken broth
Topping
• Chopped parsley and lemon juice, for serving
How to Make It
1
Heat olive oil in a Dutch oven or large pot over medium heat. Brown the andouille for 4 to 5 minutes, then transfer to a plate if the pot is crowded.
2
Add onion, bell pepper, and celery. Cook for 5 minutes, until softened, then stir in garlic, tomato paste, and Cajun seasoning.
3
Add white beans, chicken broth, bay leaf, and the browned sausage. Bring to a simmer.
4
Mash about 1/2 cup of the beans against the side of the pot, then simmer uncovered for 18 to 20 minutes.
5
Stir in kale or spinach if using and cook for 2 to 3 minutes, until wilted. Remove the bay leaf.
6
Taste for seasoning and finish with parsley and a squeeze of lemon.
How to Make It
1
Heat olive oil in a Dutch oven or large pot over medium heat. Brown the andouille for 4 to 5 minutes, then transfer to a plate if the pot is crowded.
2
Add onion, bell pepper, and celery. Cook for 5 minutes, until softened, then stir in garlic, tomato paste, and Cajun seasoning.
3
Add white beans, chicken broth, bay leaf, and the browned sausage. Bring to a simmer.
4
Mash about 1/2 cup of the beans against the side of the pot, then simmer uncovered for 18 to 20 minutes.
5
Stir in kale or spinach if using and cook for 2 to 3 minutes, until wilted. Remove the bay leaf.
6
Taste for seasoning and finish with parsley and a squeeze of lemon.
Ingredients
Protein
• 12 oz andouille sausage, sliced
• 2 cans white beans or great northern beans, 15 oz each, drained and rinsed
Vegetables
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 cups chopped kale or baby spinach, optional
Seasoning
• 1 tablespoon olive oil
• 2 teaspoons Cajun seasoning
• 1 bay leaf
Sauce
• 2 tablespoons tomato paste
• 3 cups low-sodium chicken broth
Topping
• Chopped parsley and lemon juice, for serving
Storage & Reheat
Store:
Store up to 4 days or freeze up to 2 months.
Reheat:
Reheat in the microwave or stovetop.
Swaps
No andouille? Use the same amount of fully cooked smoked kielbasa; the dish will be milder.
Avo's Tip
Mash about half a cup of beans against the pot to make the broth creamy without extra work.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
What beans work best?
Great northern beans, navy beans, or white beans all work well and keep the flavor Louisiana-inspired.
Can I make this ahead?
Yes. The flavor gets even better after a night in the fridge.
Can I make it creamy?
Yes. Stir in a splash of cream at the end or mash extra beans for a dairy-free creamy texture.
Quick Fixes
Stew too thin: mash more beans and simmer uncovered.
Too salty: add unsalted broth or a squeeze of lemon.
Too spicy: stir in a little cream.
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