Red Bean and Andouille Soup

Zatarain’s

1 tbsp. oil

1 cup each coarsely chopped celery, onion and red bell pepper

2 tsp. minced garlic

½ tsp. dried oregano leaves

7 cups water

1 pkg. [8 oz.] spicy red beans and rice

1 cup frozen corn

8 oz. andouille sausage, halved lengthwise and thinly sliced

Chopped fresh cilantro and lime wedges (optional)

The makings of greatness.

If you're trying to cut calories or keep kosher, there are some nice andouille chicken sausages out there.

Heat oil in large saucepot or Dutch oven on medium heat. Add celery, onion and bell pepper; cook and stir 3 minutes or until vegetables are tender. 

Already so much flavor!

Add garlic and oregano; cook and stir 1 minute.

Stir in water, rice mix, corn and sausage; bring to boil. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally. Sprinkle with cilantro and serve with lime wedges, if desired.

Served with a delicious Abita Matt scared up for me from his beer collection.

My Rating: 4/5 "Aw man. I missed that smell and that flavor. This packs a lot of punch for a little bowl of soup, and it's pretty filling, too. The rice from the mix didn't end up plumping out very much, which was kind of sad, but the overall texture of the thing was still quite nice. Get your Cajun fix!"