• ½ pound fully-cooked andouille sausage, halved lengthwise and thinly sliced
• 1 cup chopped onion
• ½ cup diced celery
• ½ cup diced red bell pepper
• 4 cloves garlic, minced
• 2 teaspoons Cajun/Creole seasoning
• 2 bay leaves
• 3 cans (16 ounces each) red beans, rinsed and drained
• 1 box (32 ounces) reduced-sodium chicken broth
• Hot pepper sauce
• 1½ cups long grain rice, cooked according to package directions

In large Dutch oven over medium-high heat, cook andouille stirring occasionally for 3 minutes. Add onion, celery, bell pepper, garlic, seasoning, and bay leaves; cook stirring frequently for 5 minutes. Add beans and broth; bring to a boil.

 

Reduce heat, cover, and simmer until mixture has thickened, about 10 minutes. Remove and discard bay leaves.

 

Season with hot pepper sauce. Serve over hot cooked rice.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 358
Cholesterol: 15 mg
Fat: 8 g
Sodium: 886 mg
Carbohydrates: 54 g
Protein: 14 g
Fiber:
Saturated Fat: N/A