Andouille Sausage

Monday nights are hectic already, so the last thing you need is a complicated dinner or a sink full of dirty dishes to add to the grind. Keep things effortless by making a simplified version of the New Orleans favorite, shrimp jambalaya. It's a meal that comes together in just one pot, and, with dynamic ingredients like leftover andouille sausage and succulent shrimp, this dish practically cooks itself. If you're looking to save a little bit more time (and money), defrost frozen bags of peeled and deveined shrimp the night before to make the dish in lightning speed. For a Monday night meal that's an explosion of flavors, read more.

I've always cooked with canned beans over higher-maintenance dried beans, but after seeing PartySugar make a beef chili that required no preliminary bean soaking, I decided it was high time I followed in her footsteps.

The perfect place to start? A simple, yet flavorful Cajun stew of andouille sausage, veggies, and Great Northern beans that requires no soaking whatsoever.
Just pop it into the slow cooker, wait four and a half hours, and serve! I'll enjoy it with some dirty rice and sautéed greens. Interested? Then keep reading.