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Cajun sausage stew

A pot of cajun sausage stew

Cajun sausage stew

Name: Cajun sausage stew
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 2 tbsp vegetable oil; 6 pork sausages chopped into bite-sized pieces; 1 onion roughly chopped; 1 carrot roughly chopped; 1 celery stick roughly chopped; 1 red pepper roughly chopped; 3 garlic cloves roughly chopped; 2 thyme sprigs plus a few to garnish (optional); 1 heaped tbsp Cajun spice mix; 1 tsp sweet smoked paprika; 400g can chopped tomatoes; 300ml beef stock; 400g can kidney beans in chilli sauce; jacket or mashed potatoes or crusty bread, to serve (optional)

Helena Busiakiewicz

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Serves 4

Easy

Prep: 10 mins

Cook: 1 hr and 10 mins

A star rating of 4.8 out of 5.14 ratingsRate

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Tuck into this comforting cajun-spiced sausage and bean stew on cold winter nights. Enjoy with jacket or mashed potatoes or crusty bread

Freezable

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable oil
6 pork sausages

chopped into bite-sized pieces
1 onion

roughly chopped
1 carrot

roughly chopped
1 celery stick

roughly chopped
1 red pepper

roughly chopped
3 garlic cloves

roughly chopped
2 thyme sprigs

plus a few to garnish (optional)
1 heaped tbsp Cajun spice mix
1 tsp sweet smoked paprika
400g can chopped tomatoes
300ml beef stock
400g can kidney beans

in chilli sauce
jacket or mashed potatoes

or crusty bread, to serve (optional)

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Nutrition: Per serving

kcal528
fat32g
saturates10g
carbs33g
sugars16g
fibre12g

high
protein21g
salt1.81g

Method

step 1

Heat 1 tbsp of the oil in a large flame-proof casserole dish on a medium heat. Carefully lower the sausages into the pan (you may have to do this in batches so you don’t overcrowd the pan). Cook on all sides for 4-5 mins, or until deeply golden. Remove from the pan and set aside on a plate – you’ll finish cooking them later.
step 2

Stir in the onion, carrot, celery and red pepper. Cook with a pinch of salt for 15-20 mins, stirring regularly until caramelised and golden around the edges. Tip in the garlic, thyme, Cajun spice mix and paprika, and cook for 3-4 mins.
step 3

Pour in the canned tomatoes, stock and beans. Bring to the boil, then return the sausages to the pan. Cook for 30 mins on a medium heat until slightly reduced and bubbling.
step 4

To freeze, leave to cool completely and transfer to a freezer-proof container. Will keep frozen for up to three months. To reheat, tip into a large flame-proof casserole dish and thaw on a low heat. Once mostly defrosted, turn the heat up to medium, stirring often, until piping hot. Serve with thyme leaves scattered over, if you like, with jackets, mash or crusty bread.

Recipe tip

Use it up
Slice leftover celery and put in a freezer bag. Use from frozen in soups, stews and bolognese.

Recipe from Good Food magazine, October 2024

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A star rating of 4.8 out of 5.14 ratings

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