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Red Beans and Rice Stoup

Serves 4-6

It’s stoup, New Orleans-style! Try using turkey andouille sausage or substituting brown rice for white rice in this jazzy Cajun-style stoup.


  • 2 tablespoons extra virgin olive oil (EVOO)
  • 3/4 pound andouille sausage, sliced on the bias
  • 1/2 cup orzo
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped or grated
  • 2-3 ribs celery, finely chopped
  • 1 red bell pepper, chopped
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 2 tablespoons hot sauce
  • 1 tablespoon Worcestershire sauce
  • 4-5 sprigs thyme
  • 1 can red kidney beans (14 ounces)
  • 1 cup long grain white rice, such as Basmati
  • 1 quart chicken stock
  • 3-4 scallions, thinly sliced


  1. Place a medium saucepan over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the andouille sausage to the pan and cook until golden brown, 5-6 minutes. Remove the sausage from the pan and reserve on a plate.
  2. Add the orzo to the pan the sausage was cooked in and toast until golden brown, about 2-3 minutes. Add the onion, garlic, celery, pepper and bay leaf to the pan and cook until the veggies are tender, about 5 minutes. Season everything with salt and pepper and add the hot sauce, Worcestershire sauce, thyme sprigs, beans, rice and reserved sausage to the pot. Stir in the stock plus 2 cups water and bring the liquid up to a bubble. Reduce the heat to medium and simmer until the rice and pasta are cooked through, 16-18 minutes.
  3. Just before serving, remove and discard the bay leaf and thyme sprigs and season as needed with salt and pepper. Serve garnished with scallions.