Beans and Broth:

• 1 (16-ounce) package dry red kidney beans, rinsed and soaked overnight
• 6 cups chicken broth (or vegetable broth for vegetarian option)
• 1 bay leaf

Vegetables and Aromatics:

• 1 onion, chopped
• 1 green bell pepper, diced
• 1 celery stalk, minced
• 4–5 garlic cloves, minced

Seasonings:

• 1 teaspoon Cajun seasoning
• ¾ teaspoon cumin
• ¾ teaspoon coriander
• ¾ teaspoon dried oregano
• ⅛ teaspoon cinnamon
• 2 teaspoons coarse black pepper
• ½ teaspoon dried thyme
• Salt, to taste
• ½ teaspoon crushed red pepper flakes (optional, for heat)

Protein:

• 12 ounces smoked Andouille sausage, sliced (or chicken sausage for a leaner option)
• Vegetarian option: 1 cup plant-based sausage or smoked tofu

To Serve:

• 4 cups cooked white rice (or brown rice, quinoa, or jasmine rice)
• Hot sauce, for garnish
• Fresh chopped parsley, for garnish