Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp extra virgin olive oil
  • 12 ounces smoked andouille sausage (sliced)
  • 1 small onion diced
  • 1 green bell pepper diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 and 1/2 tsp cajun seasoning
  • 3 cups chicken broth
  • 2 cans red beans (drained and rinsed)
  • 1/2 tsp Cayenne
  • 1/8 tsp ground sage
  • 1 tsp salt (more to taste)
  • 1/4 tsp ground black pepper (more to taste)
  • 1 bay leaf
  • 1 cup long grain white rice/or basmati rice
  • 2 tbsp diced fresh parsley

Instruction

  • Prepare the rice by combining the rice with 2 cups of water in a saucepan over medium heat. Bring to a boil, cover, reduce heat to low and let cook for about 20 minutes. Remove from heat, keeping rice covered and set aside.
  • Heat olive oil over medium heat in a large stockpot or Dutch oven. 
  • Add in the sliced sausage and cook until the sausage starts to get some color.
  • Add the onion, green bell pepper, and celery. Allow this to cook for about 5-6 minutes, until the veggies are just starting to get tender. 
  • Add in the garlic and cajun seasoning. Stir to combine. Allow this to cook for about 30 seconds to 1 minute until fragrant.
  • Pour in the chicken broth, stir in the red beans. Add in the cayenne, ground sage, and bay leaf. Add in salt and pepper to taste.
  • Bring to a boil, cover and reduce the heat to low. Cook covered for 15 minutes. Remove the lid and continue to cook, stirring occasionally.
  • Using a wooden spoon, gently mash the beans to help thicken.
  • Serve over rice and garnish with fresh parsley.