Red Beans and Rice with Andouille Sausage |
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Prep Time: 47 Minutes Cook Time: 15 Minutes |
Ready In: 62 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
1 large onion, coarsely chopped |
1 pound andouille sausage, sliced |
1 green bell pepper, seeded and chopped |
2 celery stalks, chopped |
4 cloves garlic, chopped |
1 1/2 teaspoons creole seasoning |
1 15-oz. can diced tomatoes with juice |
1 cup low-sodium chicken broth |
3 15.5-oz. cans small red beans (not drained) |
1 bay leaf |
3 cups cooked rice |
Directions:
1. Warm olive oil in a large pan over medium heat. Sauté onion, sausage, bell pepper, celery and garlic until vegetables are tender and browned, about 15 minutes. Add creole seasoning; sauté 1 minute. Add tomatoes with their juice. Turn heat to high; scrape up any browned bits in bottom of pan.
2. Stir in chicken broth, beans with liquid and bay leaf; bring to a boil. Lower heat, partially cover and simmer, stirring often, until sauce reduces and thickens, 30 minutes.
3. Divide rice among bowls, spoon bean mixture on top and serve.
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