I am a Texas girl through and through.
And then I have a meal with Andouille sausage…and it’s like I ditch my TX roots and become a Louisiana girl for 20 minutes during dinner. I love, love, love the Cajun flavors. Especially the smoky bite from Andouille sausage. Pair that with some mirepoix and I’m in Cajun food heaven. (Mirepoix is a mix of Cajun trio of aromatic veggies – onions, bell peppers and celery. This trio of delicious is often used in Cajun dishes and Louisiana low country cooking!)
(Now, ask me to eat alligator tail…and that TX girl won’t let the Louisiana girl show up for dinner. (lol) I still haven’t tried it…maybe someday.)
But you should try this delicious and budget friendly Andouille Cajun soup…..
Andouille Cajun Soup
Yield – 4 servings
Preparation Time – 15 minutes
Cooking Time – 30 minutes
- 2 – 15 oz. cans white beans, drained
- 15 oz. can diced tomatoes
- 1 small white onion, chopped
- 2 small green bell peppers, chopped
- 2 celery stalks, chopped
- 12 oz. andouille sausage, sliced
- 2 tsp minced garlic
- 1 Tbsp Cajun seasoning
- 2 cups chicken stock
- Salt and pepper, to taste
- French bread, as side dish
- Open and drain the white beans.
- Chop the onion, green bell peppers, and celery.
- Slice the andouille sausage.
- To a Dutch oven or large saucepan, add the white beans, diced tomatoes, onion, bell peppers, celery, sliced sausage, minced garlic, Cajun seasoning and 2 cups chicken stock.
- Bring to bubbling and simmer for 15 minutes. Season with salt and pepper.
- Warm the French bread.
- Serve Andouille Cajun Soup with French bread slices.