Andouille Sausage and White Bean Soup
Prep time
Cook time
Total time
Recipe by:
Serves: 4 to 6
  • 2 tablespoons bacon grease
  • 1 cup diced yellow onion
  • ½ cup diced celery
  • 1 cup diced carrot
  • 1 (16-ounce) package Richard's Andouille Sausage, chopped into bite-size pieces
  • 1 pound dried large white beans
  • 6 cups chicken stock
  • 1 bay leaf
  • ½ cup chopped flat-leaf parsley
  • 2 tablespoons chopped fresh rosemary
  • ½ teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
  • Hot sauce, if needed
  1. In a large cast-iron pot with a lid over medium-high heat, add the grease and sauté the onions until they turn translucent, about 5 minutes. Add the celery, carrot, and sausage, and cook for 5 minutes. Add the beans and enough stock to cover. Add the bay leaf, parsley, and rosemary, and season with cayenne and a sprinkle of salt and pepper. Bring to a boil, and then lower the heat to simmer. Cover the pot and cook, stirring every 15 minutes to check to see if more stock is needed. Continue cooking until the beans are tender, about 1 hour total.
  2. Once the beans are done, and the soup is creamy, turn off the heat, remove the bay leaf, taste the soup, and adjust the seasonings accordingly by adding salt, pepper, and hot sauce, if needed.
  3. Serve in bowls with toasted French bread rounds.
Be sure to add plenty of spice (hot sauce, too) since this Cajun dish should bring the heat; that’s what the ice-cold beer is for. I make this in a cast-iron pot, but if you have a slow cooker, this might be the time to drag it out of storage (the cooking time will be about 5 hours on low). Look for Richard's Cajun Foods products in retail grocers throughout Louisiana or buy them online at
Recipe by Acadiana Table at