Ingredients
The following ingredients have 4 Servings
- 2 lbs smoked sausage, (sliced 1/4" thick)
- 2 cups diced onions
- 1 cup green pepper, (diced small)
- 3 stalks celery, (diced)
- 3 cloves garlic, (minced)
- 2 15.5 oz cans kidney beans, (one drained, use juice from other can)
- 10.5 oz can Rotel®
- 2 tsp Slap ya mama® seasoning
- 1 tsp pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp red pepper flakes
- 1 1/2 cup white rice
- 2 cups beef broth
- 1 1/2 cup water, (divided)
- 2 Tbsp butter
Instruction
- In a large stock pot or Dutch oven, add sliced sausage and 1/2 cup water.
- Cook over medium high heat stirring often until sausage has browned and water has evaporated (might need to add additional water to sausage during browning. Add 1/8 cup at a time if needed).
- Once sausage has browned, remove sausage from pot and place on a plate.
- Add butter to pan, melt and then add diced onions, celery and bell pepper.
- Sauté until onions are translucent and vegetables are tender add garlic and cook for an additional minute, then add sausage back to pot.
- Pour beef broth, 1 cup water, beans, Rotel, rice into pot, stir then add seasoning, pepper, cayenne pepper and red pepper flakes. Stir.
- Bring to a simmer, cover and cook on low/medium heat for 25 minutes stirring occasionally.
- Remove from heat and leave covered. Let sit covered for 10 minutes then enjoy!
