Instructions
1. Cook the Aromatics
- In a large pot or Dutch oven, sauté onions, bell pepper, and celery over medium heat until softened.
- Add garlic and cook 30 seconds until fragrant.
2. Add Beans and Sausage
- Stir in soaked and drained red beans and sliced sausage.
- Add thyme, paprika, cayenne, bay leaves, and broth.
3. Simmer
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 1.5–2 hours, stirring occasionally, until beans are tender and creamy.
- If the mixture becomes too thick, add more broth or water as needed.
4. Season and Serve
- Remove bay leaves.
- Taste and adjust salt, pepper, and cayenne.
- Serve hot over cooked white rice.
- Garnish with green onions or a splash of hot sauce for extra flavor.
✨ Tips:
- For a thicker, creamier consistency, mash some of the beans against the side of the pot with a spoon before serving.
- Leftovers taste even better the next day as the flavors continue to meld.
- You can also cook this in a slow cooker for 6–8 hours on low for a hands-off approach.
If you want, I can give you a quick Cajun-style version that’s ready in about 45 minutes for busy weeknights.
Do you want me to share that faster version?
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