I hope that you've got some fabulous Mardi Gras plans tomorrow, including a tasty New Orleans-inspired meal! All you need to add to this hearty Read Beans & Rice-Sausage Soup is some Louisiana zydeco music and hot buttered cornbread. If you're like me and your weeknights are hectic, this easy-to-make soup is a perfect celebration dinner. This soup is built around a package of Zatarains delicious red beans and rice mix, and it's ready in under and hour. With the addition of two kinds of sausage, it cooks up thick and rich, with a smoky-spicy flavor that will knock your socks off! Zatarains recently sent me a Mardi Gras party kit with beads and masks and several boxes of their packaged mixes. I love quick meals during the work week, so I was thrilled to find a recipe for Andouille Red Bean Soup on the Zatarains website.
I tweaked the recipe slightly and whipped up a pot of the soup last week. I used a combination of smoked sausage and some browned bulk pork sausage, subbed low-sodium chicken stock for water, and added a can of petite diced tomatoes instead of corn since that's what I had on hand. This recipe made enough for four large bowls of soup, with a container leftover to freeze for us to enjoy for dinner one evening this week. That makes this recipe a sure-fire winner.
Red Beans & Rice-Sausage Soup
- 1 tbs. olive oil
- 6 ounces diced smoked sausage
- 4 ounces bulk pork sausage
- 1 cup diced onion
- ½ cup diced bell pepper
- ½ cup sliced celery
- 1 tbs. minced garlic
- 1 tsp. oregano
- 1 14-ounce can petite diced tomatoes
- 1 tsp. hot sauce (I like Crystal and Tabasco best)
- 1 package Zatarains Red Beans and Rice
- 6 cups low-sodium chicken stock
- 2 green onions, thinly sliced