Andouille Sausage with Red Beans & Rice

• Beans & Sausage
• 12 oz andouille sausage, sliced
• 2 tbsp olive oil
• 1 small onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) red kidney beans, drained & rinsed
• 2 cups chicken broth
• 1 tsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• Salt & pepper to taste
• Rice
• 2 cups long-grain white rice
• 4 cups water or broth
• 1/2 tsp salt

Cook rice according to package directions. Fluff and set aside.

Heat olive oil in a large pot over medium heat. Brown andouille sausage 4–5 minutes.

Remove and set aside. In the same pot, sauté onion, bell pepper, and celery 4–5 minutes until softened.

Add garlic and cook 30 seconds until fragrant. Stir in beans, chicken broth, Cajun seasoning, smoked paprika, and thyme.

Return sausage to pot and bring to a gentle simmer. Cover and cook 30–40 minutes, stirring occasionally.

Season with salt and pepper to taste. For thicker beans, mash a few beans and stir back in.

Serve beans and sausage over prepared rice.