This soup has a spicy Louisiana flare that's perfect on a cold day! Makes a large pot to feed the whole family with leftovers! Try it for Mardi Gras or anytime you're craving some New Orleans flavors.
In a small bowl, combine the paprika, salt, garlic powder, pepper, onion powder, cayenne pepper and oregano, stir and set aside.
For the soup.
Drain the rehydrated red beans. Rinse and drain again. Set aside.
In a large dutch oven, heat the olive oil over medium high heat. Add the bacon and stir, cooking for two minutes to render the fat and become fragrant. Stir in the onions, green pepper, garlic and bay leaves cook for an additional 2-3 minutes until the vegetables start to get tender. Add the andouille sausage and stir, cooking an additional 2-3 minutes. Stir in the red kidney beans.
Add one tablespoon of the Cajun seasoning (reserve the remainder for another use), worcestershire sauce and bundle of thyme. Stir in the chicken stock and heat to boiling. Reduce heat to a simmer and cook for 1 hour, or until beans are almost tender.
Add salt to the soup and continue cooking an additional 15 minutes or until the beans are tender.
Ladle the soup into bowls and garnish with a few tablespoons cooked rice, scallions and hot sauce to taste.
Video
Notes
Serve with a side of cornbread and a green salad for a delicious meal.