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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
White beans and sausage come together in this simple and satisfying dish. The sausage browns to a crispy exterior, while the veggies soften and meld with the creole seasoning and herbs. Simmered in chicken broth with tender white beans, this hearty meal is served over fluffy white rice and topped with fresh parsley for a burst of color and flavor. Bonus points if you pair it with cornbread for an extra treat!
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Heat olive oil in a large pan and cook sausage until the outsides start to brown and get crispy.
Remove sausage from the pan and add onion, bell pepper, celery, and garlic.
Sauté until the veggies begin to soften.
Add sausage back to the pan along with creole seasoning, dried oregano, and dried parsley.
Stir in chicken broth and white beans, and bring to a slight boil.
Add bay leaf, lower heat, and simmer for 30 minutes.
Serve over white rice and top with fresh parsley.
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Pair this dish with cornbread for an extra treat.
You can substitute @tonychacheres creole seasoning with any other creole or Cajun seasoning blend.
For a spicier kick, add a pinch of cayenne pepper or red chili flakes.
Can I use a different type of sausage?
Yes, you can use any type of sausage you prefer, such as smoked sausage, andouille, or even chicken sausage.
Can I make this dish vegetarian?
Yes, you can omit the sausage and use vegetable broth instead of chicken broth. Add more beans or veggies for extra substance.
What type of white beans should I use?
You can use any type of canned white beans, such as cannellini, navy beans, or great northern beans.
Can I make this ahead of time?
Yes, this dish can be made ahead and reheated. The flavors will deepen as it sits.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
