Andouille Sausage with Red Beans and Rice!

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Ingredients

1 14 oz. package smoked andouille sausage, thinly sliced.

2 cups whole wheat or white rice

1 tbsp. olive oil

1 medium yellow onion, diced

1 yellow bell pepper, diced

3/4 cup celery, diced

2 1/2 tbsp. tomato paste

3 cloves garlic, minced

1 1/2 tsp. Cajun seasoning

2 15 oz. cans red kidney beans, drained and rinsed

2 1/2 cups chicken stock

2 small bay leaves

Kosher salt, to taste

1 1/2 tsp. hot sauce

freshly ground black pepper, to taste

2 tbsp. chopped fresh parsley

Instructions

Cook rice according to package instructions and then set aside.

Heat olive oil in a large skillet over medium heat. Cook sausage until lightly browned, approx. 3-4 minutes and remove from pan and set aside.

Add the onion, bell pepper and celery in pan and cook until tender, about 3-4 minutes.

Stir in the tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.

Stir in the red beans, chicken stock, hot sauce, bay leaves and sausage.

Season with salt and pepper, to taste. Bring to a boil and cover. Reduce heat and simmer for 20 minutes and then uncover and continue to simmer until reduced for an additional 15-20 minutes.

Serve topped with rice and garnished with parsley.

Enjoy! 😉