You’ll Need
½ tablespoon canola oil
1 small onion, diced
2 celery sticks, sliced
⅓ cup green bell pepper, diced
2 garlic cloves, minced
1 tablespoon Creole seasoning
12 ounces andouille (hot and spicy) sausage
1 tablespoon tomato paste
2 tablespoons fresh parsley, chopped
1 cup uncooked rice
2 cups chicken broth
2 bay leaves
1 15-ounce can kidney beans, drained and rinsed
Directions
1 Heat oil in a large skillet that has a lid. Sauté onion, celery, bell pepper, garlic, and ½ tablespoon of Creole seasoning over medium-high heat until tender.
2 Add sausage and cook until brown. Stir in tomato paste, parsley, and rice; cook 1 minute.
3 Add chicken broth, bay leaves, remaining Creole seasoning, and kidney beans. Mix well and bring to a boil over high heat.
4 Cover skillet, reduce heat to low, and cook until rice is done (about 20 minutes).
5 Remove from heat and let sit for a few minutes before serving.